Cupcake with Vanilla Icing and Butterscotch Toppings Recipe

Make up to 6 Cupcakes In Just Minutes with a Non-Stick Cooking Surface for Easy Cleanup

Suggested Cookware
Make up to 6 Cupcakes In Just Minutes with a Non-Stick Cooking Surface for Easy Cleanup

Cupcake with Vanilla Icing and Butterscotch Toppings Recipe

Enjoy these fluffy vanilla cupcakes with a rich butterscotch topping. The cupcakes are moist and flavorful, with a sweet and creamy icing. Butterscotch chips give the cupcakes a crunchy texture, making them a delicious treat for any occasion.

Ingredients

1/4 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup butterscotch chips
Two large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup granulated sugar
1/2 cup unsalted butter, room temp
1/4 cup unsalted butter, room temp
1 1/2 cups all-purpose flour
1 cup powdered sugar

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
In a medium mixing bowl, combine the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, thoroughly mixing after each addition.
Incorporate the vanilla extract.
In three parts, add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Divide the batter evenly between the muffin cups.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
Remove from oven and set aside to cool completely before icing.
In a medium mixing bowl, cream together the powdered sugar and butter until light and fluffy.
Until smooth, stir in the vanilla extract and heavy cream.
Spread the icing on the cooled cupcakes with a knife or offset spatula.
Butterscotch chips should be sprinkled on top of each cupcake.