Eggless butterscotch cupcakes recipe - easy to make, no-fail butterscotch cupcakes made without eggs.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Did you try this eggless butterscotch cupcakes recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Butterscotch Cupcakes
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
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
Recipe idea from Sally's Baking Addiction
Avi
Hi,
Can I use cake flour instead of all purpose flour and corn starch in this recipe?
Kanan Patel
Yes, you can.