Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butterscotch syrup
- 1 cup buttermilk
- Butterscotch frosting (for topping)
- Green sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
- In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add eggs, butterscotch syrup, and vanilla extract, mixing until fully combined with buttermilk.
- Gradually add dry ingredients, mixing until just combined. Fill cupcake liners two-thirds full and bake for 18-20 minutes.
- Once cooled, pipe butterscotch frosting on top and sprinkle with green sprinkles.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to three days.
- For lasting freshness, refrigerate for a week or freeze un-frosted cupcakes for up to two months.
- Gluten-free flour can be used for a 1:1 replacement for similar results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg