Eggless butterscotch cupcakes recipe

Eggless butterscotch cupcakes recipe – easy to make, no-fail butterscotch cupcakes made without eggs.

Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

The whole procedure is divided into parts –
— Make soft, spongy, moist brown sugar cupcakes
— Then filled with sweet, creamy butterscotch sauce
— Frosted with vanilla buttercream frosting
— Again drizzled more butterscotch sauce on top.

In short, the BEST, DELICIOUS eggless butterscotch cupcakes.

Recently one of my readers have asked me to make the dessert with butterscotch flavor. So here I am with cupcake recipe.

Since my childhood I always liked the butterscotch flavor and I still like. So I used to make butterscotch sauce at home for drizzling over brownies or ice cream. But never thought of making any dessert with this flavor. Thanks to the readers’ request, I try many things which I have never thought of.

Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

The butterscotch flavor is known for its sweet taste. So I do not want to make the cupcakes too sweet with this flavor. So I have just filled tiny amount in the cupcake center and then drizzled little amount on top.

This gives the enough butterscotch flavor with perfect amount of sweetness.

If you want more of this flavor, 1) you can add butterscotch chips in the cupcake batter. 2) also drizzle more sauce in criss-cross pattern instead of zig-zag lines.

Check out more eggless cupcakes 
Red velvet cupcakes  //  Black bottom cupcakes  // Lemon cupcakes


How to make eggless butterscotch cupcakes recipe:


or Jump to Recipe

1) Preheat the oven to 350 degrees F or 176 degrees C for at least 10 minutes.

2) Line a muffin pan with the cupcake liners and keep it aside.

3) Take all purpose flour, cornstarch, baking powder and salt in a bowl.

4) Whisk it well using wire whisk till everything is incorporated well. If needed you can sift it too.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

5) In another bowl, take soften butter and brown sugar in a bowl.

6) If doing this by hand then start with spatula, start mashing and mixing.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

7) Then use the wire whisk to beat it. Beat it till it gets smooth and creamy. If using stand mixer or hand mixer, no need to mash with spatula. Just start beating.

8) Now add yogurt, milk and vanilla extract.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

9) Again beat it till everything is well combined. It may curdle slightly but no worries everything will get smooth once we mix the flour.

10) Now add the dry flour mixture.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

11) Start mixing using whisk and halfway through switch to the spatula. Mix till everything is well combined. Do not overmix.

12) Divide the batter into the prepared muffin pan.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

13) Bake into preheated oven for 17-18 minutes. Let the muffins cool down for 5 minutes in the pan.

14) Then remove it to a wire rack and cool down completely. While it is cooling, you can make buttercream frosting and butterscotch sauce.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

15) Take the butterscotch sauce and fill into plastic squeeze bottle. Alternately you can use ziplock bag or piping bag with very small round tip. Push the tip of the bottle into the top center of the cupcake and apply pressure to the bottle to fill the cupcake.

16) Do the same for all the cupcakes. Do not push it too hard than you mash the cupcake. Do it gently.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

17) Next pipe the buttercream frosting however you like. I have used wilton 1M tip.

18) Next using the same squeeze bottle, drizzle the butterscotch sauce on top.
Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

Cupcakes stay good for 2-3 days at room temperature or for a week in the fridge in airtight container.

Serving suggestion: Enjoy this cupcakes as a dessert. Make big batch of it for party or get together.

Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes

Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes
5 from 1 vote
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Eggless butterscotch cupcakes recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Yield 12 regular sized cupcakes
Calories 376 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For eggless butterscotch cupcakes:

  • 1 ⅓ cups All purpose flour (maida)
  • 2 tablespoons Corn flour (corn starch)
  • 1 ½ teaspoons Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter soften at room temperature, 1 stick or 4 oz or 113 grams
  • 1 cup Light brown sugar packed
  • ¼ cup Plain yogurt at room temperature
  • ¾ cup Milk at room temperature
  • 1 teaspoon Pure vanilla extract

For topping:

  • 1 batch Buttercream frosting Recipe link given below
  • ½ to ¾ cup Butterscotch sauce Recipe link given below

Instructions

Making eggless butterscotch cupcakes recipe:

  1. Preheat the oven to 350 degrees F or 176 degrees C for at least 10 minutes.
  2. Line a muffin pan with the cupcake liners and keep it aside.
  3. Take all purpose flour, cornstarch, baking powder and salt in a bowl.
  4. Whisk it well using wire whisk till everything is incorporated well. If needed you can sift it too.
  5. In another bowl, take soften butter and brown sugar in a bowl. Beat it till it gets smooth and creamy.
  6. Now add yogurt, milk and vanilla extract. Again beat it till everything is well combined.
  7. Now add the dry flour mixture. Start mixing using whisk and halfway through switch to the spatula. Mix till everything is well combined. Do not overmix.
  8. Divide the batter into the prepared muffin pan.
  9. Bake into preheated oven for 17-18 minutes.
  10. Let the muffins cool down for 5 minutes in the pan.
  11. Then remove it to a wire rack and cool down completely.

Frosting the cupcakes:

  1. While it is cooling, you can make buttercream frosting and butterscotch sauce.
  2. Take the butterscotch sauce and fill into plastic squeeze bottle. Alternately you can use ziplock bag or piping bacg with very small round tip.
  3. Push the tip of the bottle into the top center of the cupcake and apply pressure to the bottle to fill the cupcake.
  4. Do the same for all the cupcakes. Do not push it too hard than you mash the cupcake. Do it gently.
  5. Next pipe the buttercream frosting however you like.
  6. Next using the same squeeze bottle, drizzle the butterscotch sauce on top.

Notes

*Nutrition information is a rough estimate for 1 serving (= 1 cupcake with frosting and butterscotch topping)

Nutrition Facts
Eggless butterscotch cupcakes recipe
Amount Per Serving
Calories 376 Calories from Fat 128
% Daily Value*
Total Fat 14.2g 22%
Saturated Fat 6.6g 33%
Trans Fat 2g
Cholesterol 22mg 7%
Sodium 236mg 10%
Potassium 122mg 3%
Total Carbohydrates 60g 20%
Sugars 42.2g
Protein 2.5g 5%
Vitamin A 5%
Calcium 7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe idea from Sally’s Baking Addiction

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