These Brown Sugar Butterscotch Cupcakes combine a deeply moist brown sugar base with a silky, homemade butterscotch sauce that melts into every bite. Topped with fluffy vanilla frosting and an extra drizzle of the cooled butterscotch, these cupcakes offer the perfect blend of sweetness, warmth, and caramelized richness. Elegant enough for celebrations yet simple enough for weekday baking, they’re an unforgettable treat for any dessert lover.

Why You Will Love This Recipe

You’ll adore these cupcakes for their soft, tender crumb, robust caramel-like flavor from the brown sugar, and an ultra-creamy butterscotch filling that enhances every bite. The frosting pipes beautifully, the cupcakes bake evenly, and the sauce comes together quickly without a thermometer. These treats taste like something from a boutique bakery but are incredibly achievable at home.

Brown Sugar Butterscotch Cupcakes

There is something soul-satisfying about cupcakes that offer both comfort and sophistication, and these Brown Sugar Butterscotch Cupcakes do exactly that. They take the timeless appeal of brown sugar desserts and elevate them with a decadent, homemade butterscotch filling that seeps into the tender crumb. From the moment they emerge from the oven, their warm aroma suggests a dessert that’s rich yet welcoming.

Brown sugar creates a moistness that few other ingredients can replicate. It delivers a subtle molasses depth that makes the cupcake batter feel naturally sweet, warm, and flavorful. When melted butter is whisked into that sugar, the base develops a richness that gives every cupcake a bakery-quality texture.

Butterscotch sauce is the true showpiece of this recipe. A combination of butter, brown sugar, heavy cream, and vanilla creates a glossy, silky sauce that thickens beautifully as it cools. The optional addition of scotch enhances its flavor, giving it the kind of caramel depth you typically only find in professionally crafted desserts.

What’s special about this sauce is its versatility — it becomes both the filling inside the cupcakes and the luxurious drizzle on top. As the sauce settles into the carved center of each cupcake, it creates an indulgent, molten-core effect that makes every bite feel intentional and layered with flavor.

The vanilla frosting acts as a sweet, creamy counterbalance to the caramel tones. Softened butter, confectioners’ sugar, heavy cream, and vanilla whip together into a frosting that is light, fluffy, and stable enough for piping. The combination delivers a harmonious sweetness that never overpowers the brown sugar notes.

These cupcakes shine in their texture. The crumb is soft and moist, the center is filled with luscious butterscotch, and the frosting adds a pillowy finish. That trio of textures — tender cake, creamy filling, and smooth frosting — is what makes them irresistibly satisfying.

From an aroma standpoint, these cupcakes fill the kitchen with the buttery caramel scent of butterscotch and warm brown sugar. It’s the kind of fragrance that instantly suggests celebration and comfort, making these cupcakes as delightful to prepare as they are to enjoy.

They’re also surprisingly beginner-friendly. The batter comes together with basic mixing, the sauce requires no specialty equipment, and carving the centers is easier than it looks. Even novice bakers can produce cupcakes that look polished and professionally decorated.

Whether you’re baking for a birthday, a dinner gathering, or simply to indulge yourself, these cupcakes deliver a flavor experience that feels both nostalgic and gourmet. They’re the type of dessert guests rave about — and the kind that becomes a signature recipe in your kitchen.

In the end, these Brown Sugar Butterscotch Cupcakes offer more than a sweet treat. They showcase the beauty of caramelized sugar, the comfort of homemade baking, and the joy of flavors that balance richness with simplicity. They’re unforgettable, comforting, and absolutely delicious.

Servings & Time

Servings: 15 cupcakes
Prep Time: 25 minutes
Cook Time: 20–22 minutes
Total Time: 50 minutes + cooling

Ingredients

Butterscotch Sauce

• 1/4 cup (60g) unsalted butter

• 3/4 cup (150g) packed brown sugar

• 2 teaspoons pure vanilla extract

• 1 tablespoon lemon juice

• 3/4 cup (180ml) heavy cream

• 1/2 teaspoon salt

• Scotch, optional

Brown Sugar Cupcakes

• 1 cup (200g) packed brown sugar

• 1/4 cup (60g) yogurt

• 1/2 cup (115g) melted unsalted butter

• 1 and 2/3 cup (210g) all-purpose flour

• 3/4 cup (180ml) milk

• 1 large egg

• 1 tablespoon (15ml) vanilla extract

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened

• 3–4 cups (360–480g) confectioners’ sugar

• 2 and 1/2 teaspoons vanilla extract

• 1/4 cup (60ml) heavy cream

• Salt, to taste

Instructions

Butterscotch Sauce

1. Melt butter, brown sugar, and lemon juice in a saucepan over medium heat while whisking.
2. Slowly pour in heavy cream and whisk until fully combined.
3. Allow mixture to boil 3–4 minutes over medium-low heat.
4. Remove from heat and stir in vanilla, salt, and optional scotch.
5. Cool completely until thickened.

Cupcakes

1. Preheat oven to 350°F (177°C) and line a 12-cup pan plus 3 extra liners.
   Whisk flour, baking powder, baking soda, and salt in a medium bowl.
2. Whisk brown sugar and melted butter in a large bowl until smooth.
3. Add egg, yogurt, milk, and vanilla; whisk to combine.
4. Add dry ingredients and stir gently until fully combined.
5. Fill cupcake liners 2/3 full.
6. Bake 20–22 minutes or until a toothpick comes out clean.
7. Cool 10 minutes in the pan, then transfer to a rack to cool completely.

Fill & Frost

1. Cut a small circle out of each cupcake to create a pocket.
2. Spoon 1–2 teaspoons of thickened butterscotch inside.
3. Trim the removed cake piece and place it back on top.
4. Prepare frosting by beating butter, adding sugar gradually, then adding cream and vanilla.
5. Pipe frosting onto cupcakes using a Wilton 1M tip (optional).
6. Drizzle with leftover butterscotch sauce.

Tips

Ingredient Substitutions

• Swap yogurt with sour cream for extra moisture.

• Use dark brown sugar for deeper molasses flavor.

• Substitute milk with buttermilk for a richer crumb.

Make-Ahead & Storage

• Cupcakes stay fresh 2 days at room temperature or 4 days refrigerated.

• Frosting can be made 3 days ahead and chilled; bring to room temp before piping.

• Butterscotch sauce stores up to 2 weeks refrigerated.

Serving Variations

• Fill cupcakes with chocolate ganache + butterscotch swirl for a layered center.

• Add toasted pecans on top for crunch.

• Swap vanilla frosting with brown sugar buttercream for extra caramel flavor.

Avoid Common Mistakes

• Don’t overfill liners or they will overflow.

• Ensure the butterscotch cools properly or it will be too runny to fill.

• Let cupcakes cool completely before carving to avoid tearing the crumb.