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Brown Sugar Butterscotch Cupcakes

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 15

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

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

Cupcakes

  • 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.
  • Whisk brown sugar and melted butter in a large bowl until smooth.
  • Add egg, yogurt, milk, and vanilla; whisk to combine.
  • Add dry ingredients and stir gently until fully combined.
  • Fill cupcake liners 2/3 full.
  • Bake 20–22 minutes or until a toothpick comes out clean.
  • Cool 10 minutes in the pan, then transfer to a rack to cool completely.

Fill & Frost

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

Notes

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.