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Lawrence D. Smith

Sweet Butterscotch Dessert Cupcakes

These easy Butterscotch Cupcakes combine boxed white or yellow cake mix with instant butterscotch pudding for soft, flavorful cupcakes. Each one is topped with smooth homemade vanilla buttercream frosting, creating a sweet, buttery dessert that is simple to prepare and perfect for sharing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • - 1 box white or yellow cake mix
  • - 1 cup milk
  • - 4 eggs
  • - ½ cup 1 stick butter, melted
  • - 1 package 3.4 ounces instant butterscotch pudding mix
For the Vanilla Buttercream Frosting
  • - 1 cup 2 sticks butter, softened
  • - 2 teaspoons vanilla extract
  • - 4 cups powdered sugar
  • - 1–2 tablespoons milk

Equipment

  • Two standard muffin tins
  • Cupcake liners
  • Large mixing bowl
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack
  • Toothpick
  • Piping bag fitted with a frosting tip

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F. Line two muffin tins with cupcake liners and set them aside.
  2. Combine the Wet Ingredients: In a large mixing bowl, add the milk, eggs, and melted butter. Mix well until the ingredients are combined.
  3. Prepare the Cupcake Batter: Add the white or yellow cake mix and instant butterscotch pudding mix to the bowl. Whisk for 2 minutes, or until the batter is thoroughly combined and smooth.
  4. Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each one approximately two-thirds full.
  5. Bake the Cupcakes: Place the muffin tins in the preheated oven and bake for 17–20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  6. Cool Completely: Remove the cupcakes from the oven and transfer them to a wire cooling rack. Allow them to cool completely before adding the frosting.
  7. Beat the Butter: To prepare the frosting, place the softened butter in a large bowl. Using an electric mixer on medium speed, beat until the butter is smooth.
  8. Add the Vanilla and Sugar: Add the vanilla extract and powdered sugar to the butter. Beat until the frosting mixture is smooth and well combined.
  9. Adjust the Frosting Consistency: Add 1–2 tablespoons of milk and beat on medium-high speed until the frosting reaches your desired consistency.
  10. Frost the Cupcakes: Transfer the vanilla buttercream to a piping bag and pipe it onto the completely cooled cupcakes.
  11. Serve and Enjoy: Serve the frosted butterscotch cupcakes and enjoy their soft texture, sweet butterscotch flavor, and creamy vanilla buttercream topping.

Notes

  • Cake Mix Options: Use either white or yellow cake mix, as both are suitable for this recipe.
  • Pudding Mix: Make sure to use a 3.4-ounce package of instant butterscotch pudding mix.
  • Melted Butter: Allow the melted butter to cool slightly before combining it with the eggs and milk.
  • Filling the Liners: Fill each cupcake liner approximately two-thirds full to leave room for the cupcakes to rise.
  • Check for Doneness: Begin checking the cupcakes at 17 minutes. Insert a toothpick into the center; if it comes out clean, the cupcakes are ready.
  • Cool Before Frosting: Let the cupcakes cool completely on a wire rack before piping on the buttercream to prevent the frosting from melting.
  • Frosting Consistency: Add the milk gradually, using 1–2 tablespoons as needed to achieve a smooth, pipeable consistency.
  • Storage: Store leftover cupcakes in an airtight container. Refrigerate if needed to keep the buttercream firm, and allow them to sit briefly at room temperature before serving for a softer texture.