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Brown Sugar Butterscotch Cupcakes

10/28/2017

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​Just in case you were looking for another reason to love Fall ...
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​Pumpkin spice lattes, s'mores, apple cider and now .... brown sugar butterscotch cupcakes.  My Fall is complete
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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.
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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.
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Pour sauce into a squeeze bottle.
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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.
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​Whisk in egg, yogurt, milk, and vanilla extract until combined.
​Slowly mix in dry ingredients until no lumps remain.
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​Batter will be thick. Divide batter between 12 cupcake liners.
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Bake for 20 minutes.
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Cut a hole in the center of each cupcake and squeeze some of the butterscotch sauce into the center of each cupcake.
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Top with vanilla buttercream
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Drizzle with butterscotch sauce.  (Let's face i t- you can't have too much butterscotch.)
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​Ahhh Fall.  How I love you. 

Ciao! 
Click here for a printable version of this cupcake
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