Brown Sugar Butterscotch Cupcakes

​Just in case you were looking for another reason to love Fall ...

​Pumpkin spice lattes, s'mores, apple cider and now .... brown sugar butterscotch cupcakes.  My Fall is complete

These cupcakes from Sally'sBakingAddiction.com are unbelievable.  Moist brown sugar cake, dripping with rich, homemade butterscotch and topped with creamy buttercream - these cupcakes are the essence of Fall.

Brown Sugar Butterscotch Cupcakes
​Butterscotch Sauce
1/4 cup unsalted butter
3/4 cup light brown sugar
3/4 cup heavy cream
2 teaspoons vanilla extract
1/2 teaspoon salt
​
Brown Sugar Cupcakes
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar 
1/2 cup unsalted butter, melted
1 large egg, at room temperature
1/4 cup yogurt
3/4 cup milk
1 Tablespoon vanilla extract

​To make the butterscotch: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.

Pour sauce into a squeeze bottle.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.  In a large microwave-safe bowl, melt butter in the microwave.

​Whisk in the brown sugar vigorously until no lumps remain.

​Whisk in egg, yogurt, milk, and vanilla extract until combined.

​Slowly mix in dry ingredients until no lumps remain.

​Batter will be thick. Divide batter between 12 cupcake liners.

Bake for 20 minutes.

Cut a hole in the center of each cupcake and squeeze some of the butterscotch sauce into the center of each cupcake.

Top with vanilla buttercream

Drizzle with butterscotch sauce.  (Let's face i t- you can't have too much butterscotch.)

​Ahhh Fall.  How I love you. 

Ciao! 

Click here for a printable version of this cupcake