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Butterscotch Cupcakes with Salty Caramel Frosting

Name: Butterscotch Cupcakes with Salty Caramel Frosting
Prep time: 50 min
Total time: 2 h 20 min
Yield: 24
Ingredients: 2 1/3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup butter or margarine, softened; 1 cup sugar; 3 eggs; 1 teaspoon vanilla; 2/3 cup milk; 3/4 cup butterscotch chips, coarsely chopped; 1/2 cup butter or margarine; 1 cup packed brown sugar; 1/4 cup milk; 3 1/2 cups powdered sugar; 1/2 teaspoon kosher (coarse) salt

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Butterscotch Cupcakes with Salty Caramel Frosting

Prep 50 min
Total 2 hr 20 min
Servings 24

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Treat your guests to these delicious butterscotch cupcakes topped with caramel frosting - perfect dessert to serve a crowd.

By Betty Crocker Kitchens

Updated Oct 25, 2011

Ingredients

Cupcakes

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
3/4 cup butterscotch chips, coarsely chopped

Caramel Frosting

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar

Garnish

1/2 teaspoon kosher (coarse) salt

Steps

1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
2

In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
3

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
4

Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

Tips from the Betty Crocker Kitchens

tip 1
No Kosher salt? Try sprinkling chopped salted peanuts on the frosting.

Nutrition

330 Calories, 14g Total Fat, 2g Protein, 48g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 330

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 9g; 45%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 240mg; 10%

Potassium: 55mg; 2%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 0g; 0%

Sugars: 38g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;