Wednesday, October 8, 2014

Brown Sugar Butterscotch Cupcakes

Just in case you were looking for another reason to love Fall ...

Pumpkin spice lattes, s'mores, apple cider and now .... brown sugar butterscotch cupcakes.

My Fall is complete.

These cupcakes from Sally' are unbelievable.  Moist brown sugar cake, dripping with rich, homemade butterscotch and topped with creamy buttercream - these cupcakes are the essence of Fall.

OK, so maybe I'm not ready to replace my caramel apples and pumpkin roll just yet but I am definitely going to be adding these cupcakes to my Fall baking regiment.

Brown Sugar Butterscotch Cupcakes

Butterscotch Sauce

  • 1/4 cup (60g) unsalted butter
  • 3/4 cup (150g) light brown sugar (or dark brown)
  • 3/4 cup (180ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Brown Sugar Cupcakes

  • 1 and 2/3 cup (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) light brown sugar (or dark brown)
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/4 cup (60 grams) yogurt*
  • 3/4 cup (180 ml) milk*
  • 1 Tablespoon (15 ml) vanilla extract

Vanilla Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 1/4 cup (60 ml) heavy cream*
  • 2 and 1/2 teaspoons vanilla extract
  • salt, as needed


To make the butterscotch: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.

Pour sauce into a squeeze bottle.

Preheat oven to 350F degrees. Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
To make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Set aside. In a large microwave-safe bowl, melt butter in the microwave.

Whisk in the brown sugar vigorously until no lumps remain.

Whisk in egg, yogurt, milk, and vanilla extract until combined.

Slowly mix in dry ingredients until no lumps remain.

Batter will be thick. Divide batter between 12 cupcake liners.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

 Squeeze some of the butterscotch sauce into the center of each cupcake.

Top with vanilla buttercream.

 Drizzle with butterscotch sauce.  (Let's face i t- you can't have too much butterscotch.)

Ahhh Fall.  How I love you.


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