Cupcakes, cake, pie

Triple Butterscotch Cupcakes with Butterscotch Maple Frosting

Okay, so it might be the longest name for a cupcake but they deserve it. Most of these went directly to a Habitat for Humanity party, right along with their BFFs, Heavenly Chocolate Cupcakes with Snow Frosting. I didn’t attend the party so I don’t know which flavor was the biggest hit of the party. The two were so good that I wanted to cut them each in half and put them side by side to make one cupcake. Who am I kidding? I would just eat two. Enjoy all you butterscotch lovers out there!

{Triple Butterscotch Cupcakes with Butterscotch Maple Frosting}


1 package (18.25 ounces) plain butterscotch cake mix (I can’t find butterscotch cake mix in my grocery store so I use a box of yellow cake mix and add one 3.4 oz. package of butterscotch instant pudding mix) 

1 package (3.4 ounces) butterscotch instant pudding mix

1 cup water

1/2 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

For the butterscotch maple frosting:

1 (8 ounce) package cream cheese, softened

4 Tablespoons (1/4 stick) butter, softened

2 to 2 1/2 cups powdered sugar

1/2 teaspoon maple flavoring

1/2 cup melted butterscotch chips, slightly cooled

Preheat the oven to 350°. Line 24 cupcake cups with paper liners or grease 24 cupcake cups. Blend on medium speed the cake mix, pudding mixes, water, oil, eggs and vanilla until well blended. Spoon batter into cupcake cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until toothpick or cake tester comes out clean or until cupcakes spring back when lightly pressed. Cool in pans on wire racks for 10 minutes and then remove cupcakes from pans and cool completely on wire racks.

Prepare frosting: Blend the cream cheese and butter with an electric mixer. Add two cups of the powdered sugar, a little at a time, blending with mixer until all the sugar is well incorporated.  Add the maple flavoring and the melted butterscotch chips and mix on medium speed until the frosting is fluffy. Add the additional 1/2 cup as desired for spreading consistency. Spread on cooled cupcakes.

This recipe is from Anne Byrn’s Cupcakes! From the Cake Mix Doctor.


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