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    Home » Eggless Recipes » Eggless Cupcakes

    Eggless Butterscotch Cupcakes

    Published: Aug 11, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / 10 Comments

    Jump to Recipe Pin Recipe

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

    Eggless butterscotch cupcake recipe with a drizzle of butterscotch sauce on top.

    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 cut open in half.

    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 
    Eggless red velvet cupcakes
    Eggless black bottom cupcakes
    Eggless lemon cupcakes
    Eggless vanilla cupcakes

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing dry flour mixture.

    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.

    Collage of 2 images showing butter, sugar in a bowl and mashing with spatula.

    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.

    Collage of 2 images showing beating butter, sugar with whisk and adding wet ingredients.

    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.

    Collage of 2 images showing wet mixture and adding dry flour.

    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.

    Collage of 2 images showing cupcake batter and divided into the cupcake pan.

    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.

    Collage of 2 images showing baked cupcakes and on a cooling rack.

    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.

    Collage of 2 images showing squeezing butterscotch sauce in the cupcake.

    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.

    Collage of 2 images showing piping frosting on top.

    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 with a liner removed.

    Did you try this eggless butterscotch cupcakes recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless butterscotch cupcake recipe, How to make butterscotch cupcakes
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    Eggless Butterscotch Cupcakes

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These butterscotch cupcakes are made without eggs. It has big swirl of buttercream frosting and drizzle of homemade butterscotch sauce.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 376kcal
    Servings 12
    Prep Time 15 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 33 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For 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
    Prevent your screen from going dark

    Instructions 

    Making Cupcakes:

    • Preheat the oven to 350 degrees F or 176 degrees C for at least 10 minutes.
    • Line a muffin pan with the cupcake liners and keep it aside.
    • Take all purpose flour, cornstarch, baking powder and salt in a bowl.
    • Whisk it well using wire whisk till everything is incorporated well. If needed you can sift it too.
    • In another bowl, take soften butter and brown sugar in a bowl. Beat it till it gets smooth and creamy.
    • Now add yogurt, milk and vanilla extract. Again beat it till everything is well combined.
    • 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.
    • Divide the batter into the prepared muffin pan.
    • Bake into preheated oven for 17-18 minutes.
    • Let the muffins cool down for 5 minutes in the pan.
    • Then remove it to a wire rack and cool down completely.

    Frosting Cupcakes:

    • While it is cooling, you can make buttercream frosting and butterscotch sauce.
    • Take the butterscotch sauce and fill into plastic squeeze bottle. Alternately you can use ziplock bag or piping bacg 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.
    • Do the same for all the cupcakes. Do not push it too hard than you mash the cupcake. Do it gently.
    • Next pipe the buttercream frosting however you like.
    • Next using the same squeeze bottle, drizzle the butterscotch sauce on top.

    Nutrition

    Serving: 1cupcake | Calories: 376kcal | Carbohydrates: 60g | Protein: 2.5g | Fat: 14.2g | Saturated Fat: 6.6g | Trans Fat: 2g | Cholesterol: 22mg | Sodium: 236mg | Potassium: 122mg | Sugar: 42.2g | Vitamin A: 250IU | Vitamin C: 0mg | Calcium: 70mg | Iron: 0.9mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Recipe idea from Sally's Baking Addiction

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    1. Avi

      January 15, 2021 at 12:46 am

      Hi,

      Can I use cake flour instead of all purpose flour and corn starch in this recipe?

      Reply
      • Kanan Patel

        January 15, 2021 at 8:51 am

        Yes, you can.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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