Butterscotch Cupcakes

These soft, moist Butterscotch Cupcakes are topped with a decadent baked-in top layer of butterscotch chips and cream cheese! They are an easy-to-make, delectable treat!

I love butterscotch and was recently thinking about how I could incorporate it into more recipes. Since butterscotch is on the sweet side, I wanted to add it to something creamy and rich to balance out that sweetness. That something turned out to be cream cheese!

To make these treats, you’ll first prepare the batter for the tender cupcake base. The cupcakes get their extra soft moist texture from the addition of brown sugar in the batter. Once your batter is all mixed together, you pour it into your muffin tins.

Next, you mix your easy cream cheese topping together. Simply mix the softened cream cheese with an egg, stir in the butterscotch chips and spoon the mixture on top of the prepared batter.

You’ll love how both ingredients peek out on top of the cupcakes and hint at the sweetness and richness inside. No need to make any additional icing and toppings since you already have it baked right in! All you need to do is eat and (hopefully) share them!

Feel like making another tasty, showstopping cupcake? Give these Boston Cream Pie Cupcakes a try! Enjoy the butterscotch chips? Here’s a cookie with equally tasty PEANUT BUTTER CHIPS!

Butterscotch Cream Cheese Cupcakes

Natalie

These Butterscotch Cupcakes are moist cupcakes made with a delicious baked in top layer of butterscotch chips and cream cheese! 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 16 minutes mins

Course Cupcakes

Cuisine American

Ingredients

  

FOR THE CREAM CHEESE MIXTURE

• ▢ 8 ounces cream cheese room temperature
• ▢ 1 egg room temperature
• ▢ ⅓ cup granulated sugar
• ▢ 1 cup butterscotch chips

FOR THE CUPCAKE BASE

• ▢ 1 3/4 cups all-purpose flour
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup brown sugar light or dark
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1/2 cup vegetable or canola oil
• ▢ 1 egg room temperature
• ▢ 3/4 teaspoon vanilla extract
• ▢ 3/4 cup milk room temperature

Instructions

 

FOR THE 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.

FOR THE BUTTERSCOTCH CUPCAKES 

• Preheat oven to 350 F and line 2 muffin tins with cupcake liners.
• 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. 

ASSEMBLING THE CUPCAKES

• Spoon the cupcake base into each muffin cup until about 1/3 to 1/2 full. Add a heaping tablespoonful of the cream cheese mixture on top. Continue to fill all the muffin tins.
• 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

*When testing for doneness, try to stick the toothpick into the cupcake part not the cream cheese part. The cream cheese part should remain a bit gooey. If you stick the toothpick in the cupcake part, the toothpick should not come out gooey.

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