This recipe is for Butterscotch Cupcakes. You can also make this into a butterscotch cake if you want!
Can we just talk about my daughter’s taste buds for a second? She has the WEIRDEST taste buds. Brooklynn will NOT touch most chicken, ground beef, or pork… but she LOVES sausage, bacon, and hotdogs. She cracks me up!
She’s the same way with sweets. She will not TOUCH certain kinds of gummies, candy, and baked goods… but she LOVES butterscotch cupcakes. I can’t blame her, these cupcakes are DELICIOUS.
When I was a teenager, my boss brought in butterscotch cake for our entire team. I believe I fell in love for the first time that day. Just kidding, kind of. I love the way the butterscotch morsels are crunchy on the top of the cake. It, in my opinion, is the very best cake treat.
Butterscotch Cupcakes
Notes
If you want to make a cake instead, spray a pan with nonstick casserole pan. Fill the pan up with the batter and put the chips generously on the top of the cake. Bake for 30 minutes or until the cake has browned on the top.
Ingredients
- 1 box of Duncan Hynes Yellow Cake Mix
- 3 Snack Packs of Butterscotch Pudding
- 1/4 cup oil
- 3 eggs
- butterscotch chips
Instructions
- Preheat oven to 350 degrees.
- Mix the cake mix, pudding, oil, and eggs in a mixer.
- Fill the cupcake holders up 1/2 way with batter.
- Sprinkle a generous amount of butterscotch chips on the cupcake batter.
- Bake for 30 minutes.
Check out this marshmallow fondant recipe and add it to your dessert recipe collection!
Be sure to follow me on my social media outlets!
