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Butterscotch Cupcakes and Cinnamon Cream Cheese Frosting - Lightly sweet cupcakes made with melted butterscotch chips and topped with a simple cinnamon frosting. Perfect flavor combination, the ultimate fall flavor.
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5 from 2 votes

Butterscotch Cupcakes with Cinnamon Cream Cheese Frosting

Deliciously sweet butterscotch cupcakes paired with cinnamon frosting makes a delightful fall treat the entire family will love. Plus, the recipe is very simple and uses mostly pantry staples.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Servings: 14 cupcakes
Calories: 328kcal

Ingredients

Butterscotch Cupcakes

  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup butterscotch chips melted
  • 1 teaspoon vegetable oil
  • 2 large eggs room temperature
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream room temperature
  • 1 1/2 cups all-purpose flour or gluten free flour blend
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cinnamon Cream Cheese Frosting

  • 1/2 cup cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F. Line a cupcake pan with liners. Set aside.
  • Melt butterscotch chips with 1 teaspoon of vegetable oil in a microwave at 30 second increments, stirring each time, until smooth. Set aside. Add another teaspoon of oil if the mixture seizes.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. 3 minutes on medium speed.
  • Add eggs, vanilla and sour cream. Beat until smooth, about 1 minute.
  • In a medium bowl, stir together the flour, baking soda, baking powder and salt.
  • Pour the cooled butterscotch chips into the stand mixer and beat until mostly smooth, about 1 minute. (The batter may appear to be split a little, it will come together as you add the flour.)
  • Slowly add the flour mixture with the mixer running on low.
  • As soon as the flour is mixed in, turn off the mixer. Do NOT over mix.
  • Fill the cupcake liners about 3/4 full. Bake for 18-20 minutes or until the center springs back when lightly touched.

Cinnamon Cream Cheese Frosting

  • In a medium bowl, sift together the powdered sugar and cinnamon.
  • In the bowl of a stand mixer, fitted with the whisk attachment, mix together the cream cheese, butter and vanilla for about 2 minutes, until light and fluffy.
  • Turn the mixer off and add 1/2 the powdered sugar/cinnamon mixture. Stir until fully combined. Add the rest of the powdered sugar.
  • Whisk frosting on high for about 1 minute, until mixture is fully combined and light and fluffy.
  • Scoop frosting into a zip top bag and snip one corner. (Or use a piping bag and your favorite tip.) Squeeze a dollop of frosting in the center of each cupcake. Top it off with butterscotch chips or your favorite fall sprinkles. ENJOY!

Notes

I don't like a ton of frosting on my cupcakes, but if you do, feel free to double the frosting recipe and really pile it on!

Nutrition

Calories: 328kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 223mg | Potassium: 68mg | Fiber: 1g | Sugar: 34g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg