Double Butterscotch Cupcakes with Maple Frosting
Two of my favorite flavors—butterscotch and maple—come together in this unrivaled cupcake that will give you the reputation as everyone's favorite party guest.
Ingredients
Cupcakes
- 15.25 oz box yellow cake mix
- 3.4 oz instant butterscotch pudding mix
- 1 cup water
- ½ cup vegetable or canola oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
Butterscotch Maple Frosting
- 8 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 2½ cups powdered confectioners sugar
- ½ teaspoon maple flavoring
- ½ cup butterscotch chips
Instructions
Cupcakes
- Heat oven to 350°F. Line 24 cupcake cups with paper liners or grease 24 cupcake cups.
- Blend on medium speed the cake mix, pudding mixes, water, oil, eggs and vanilla until well blended.
- Spoon batter into cupcake cups, filling each cup ⅔ full. Bake 18 to 20 minutes or until toothpick or cake tester comes out clean or until cupcakes spring back when lightly pressed.
- Cool in pans on wire racks for 10 minutes and then remove cupcakes from pans and cool completely on wire racks.
Butterscotch Frosting
- In a small saucepan over low heat, melt butterscotch chips. Set aside.
- Beat the cream cheese and butter with an electric mixer. Add two cups of the powdered sugar, a little at a time, blending with mixer until all the sugar is well incorporated.
- Add the maple flavoring and the melted butterscotch chips and mix on medium speed until the frosting is fluffy. Add the additional ½ cup powdered sugar as desired for spreading consistency. Spread on cooled cupcakes.
Nutrition
Calories: 245kcalCarbohydrates: 35gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 212mgPotassium: 33mgFiber: 0.2gSugar: 26gVitamin A: 228IUCalcium: 53mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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