These decadent Butterscotch Cupcakes are tender, fluffy cupcakes with luscious cream cheese and sweet butterscotch chips baked on top! The recipe is easy to make and the cupcakes are the perfect dessert for any occasion!
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These butterscotch cupcakes are fluffy and moist. They are topped with butterscotch chips and cream cheese.
Sweet butterscotch chips pair perfectly with the tangy sweetness of the cream cheese. The cream cheese filling is like a decoration and topping baked on top!
For more yummy cupcakes recipes, try my peanut butter and chocolate cupcakes, chocolate and fudge cupcakes, and strawberry filled cupcakes.
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Why We Love This Recipe
- Tangy cream cheese with sweet melty butterscotch chips make the best combination! For another delicious butterscotch recipe, try my butterscotch squares!
- They’re perfectly rich and sweet just like my white chocolate and raspberry blondies.
- You can make these butterscotch cupcakes with simple pantry ingredients.
Ingredients
Below are notes about some of the ingredients in this recipe for butterscotch cupcakes.
- Oil: Use vegetable or canola oil.
- Brown sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh!
- 2 Eggs: We’re using 2 large, room temperature eggs. You’ll need one egg for the cream cheese mixture and one for the cupcake batter.
- Butterscotch chips: Use regular or mini sized butterscotch chips. For more yummy recipes with butterscotch chips, try my peanut butter balls and peanut butter butterscotch bars!
- Cream cheese: Room temperature brick style full fat cream cheese. Do not use the kind of cream cheese found in a tub. If you love baking with cream cheese, try my decadent toblerone cheesecake and lemon raspberry cheesecake bars.
- Milk: Use room temperature whole milk.
Substitutions & Variations
- Swap in 2% milk for whole milk.
- Instead of butterscotch chips, use semi-sweet chocolate chips for a chocolatey version!
Instructions
Step 1 (Picture 1 above)– With an electric mixer, beat the cream cheese, egg, and sugar til combined and fluffy. Stir in butterscotch chips.
Step 2 (Picture 2 above)– In a large mixing bowl, mix the oil, sugars, egg, and vanilla on medium speed until combined. Add the milk alternatively with the dry ingredients and mix until just combined.
Step 3 (Picture 3 above)– Fill muffin lined muffin pan 1/3 to 1/2 full with batter.
Step 4 (Picture 4 above)– Top batter with a heaping tablespoon of cream cheese mixture. Bake at 350 F for 14-16 minutes til a toothpick comes out clean.
Recipe FAQs
Fill cupcakes only halfway or about 1/3 full with batter. Top the batter with a heaping tablespoon of cream cheese filling. In total, they shouldn’t be more than 2/3 full.
You most likely overfilled the cupcake pan. It’s hard not to want to fill the cups full with batter, but if you do they will overflow. Add the batter a tablespoon at a time til 1/3 to 1/2 full and top with the filling.
Store cupcakes in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Expert Tips
- Make sure your brown sugar is fresh!
- Be careful not to overfill cupcake pan. Fill cupcake liners only 1/3 to 1/2 full with batter.
- Make sure the cream cheese is at room temperature. If it’s not room temperature, you could end up with lumps when you mix it.
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Butterscotch Cupcakes
Equipment
Ingredients
Butterscotch Cream Cheese Mixture
- 8 ounces cream cheese room temperature
- 1 egg room temperature
- ⅓ cup granulated sugar
- 1 cup butterscotch chips
Cupcake Batter
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar light or dark
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable or canola oil
- 1 large egg room temperature
- ¾ teaspoon vanilla extract
- ¾ cup milk whole milk or 2%, room temperature
Instructions
Butterscotch Cream Cheese Mixture
- Using an electric mixer on medium speed, blend the cream cheese, egg, and ⅓ cup sugar for 2-3 minutes or until fluffy. Stir in butterscotch chips.
Cupcake Batter
- Preheat oven to 350 F and line 2 muffin pans with paper liners.
- In a medium sized mixing bowl, whisk together the flour, salt, and baking soda and set aside.
- In the bowl of an electric mixer or in a large bowl using a hand held mixer, mix together the oil, sugars, egg, and vanilla extract on medium speed until combined. Add the milk alternatively with the dry ingredients and mix until just combined.
Assembly
- Spoon the cupcake batter into each muffin cup (one tablespoon at a time being careful not to overfill) until about 1/3 to 1/2 full. Be careful not to fill them more than that. Add a heaping tablespoonful of the cream cheese mixture on top.
- Bake 14-16 minutes or until a toothpick, when inserted in the cupcake, comes out clean.*
- Allow cupcakes to cool in pan 10 minutes and then transfer them to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Inta Gifford
These turned out grrrrreat! They were moist and creamy yet not too sweet. The cream cheese and butterscotch flavours are a match made in heaven! The recipes from this site are always perfection!
Natalie
Hi Inta, Thank you so much for taking the time to comment and for making these Butterscotch Cupcakes! I’m so happy you enjoyed them! You are right, butterscotch and cream cheese are absolutely heavenly together! Thank you for being so supportive of my recipes! XO Natalie