Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
2 eggs
1/2 cup cream soda
1 tsp vanilla extract
1 box instant butterscotch pudding mix
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup heavy cream
1/3 cup powdered sugar
1/4 cup melted butterscotch chips
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and brown sugar until fluffy.
3. Add eggs, vanilla, and cream soda; mix well.
4. Mix in pudding powder, flour, baking powder, and salt.
5. Divide into cupcake liners and bake 18–20 minutes.
6. Cool completely before frosting.
7. Whip heavy cream with powdered sugar and melted butterscotch chips.
8. Pipe frosting on cooled cupcakes and drizzle with extra butterscotch if desired.
Notes
Store cupcakes in an airtight container for up to 3 days.
You can use dairy-free alternatives for a plant-based version.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg