Butterscotch Cupcakes

You will need

For the cupcakes:

225g unsalted butter
225g light brown sugar
225g self raising flour
4 large free range eggs
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla extract

For the butterscotch buttercream:

120ml butterscotch sauce (recipe below)
250g unsalted butter
450g icing sugar
½ tsp. salt

For the butterscotch sauce:

856g unsalted butter
300g brown sugar
3 tbsp. light corn syrup
180ml fresh cream
½ tsp. lemon juice
1 tsp. vanilla extract
½ tsp salt

Tip: You will need some of the sauce to add into the buttercream so be prepared to make this first as it needs to cool.

To decorate:

1 Lily O’Brien’s Butterscotch Share Bag (sneaking a few yourself to nibble on is advised)


1. To make the cupcakes, preheat the oven to 160 C / 320 F.

2. Prepare cupcake cases in a muffin tray.

3. Cream the butter and sugar until light and fluffy.

4. In a separate glass bowl whip the eggs with an electric whisk, 

5. Add the whisked eggs a bit at a time and mix well each time.  

6. Next, fold in the flour with a wooden spoon.

7. Lastly, add the vanilla extract and mix well together.

8. Distribute the batter evenly between your cupcake cases.

9. Bake in the preheated oven for about 25 minutes or until the skewer inserted comes out clean.

Tip: Make sure to completely cool the cupcake before you decorate.

10. To make the butterscotch sauce, place the cream in a microwave safe bowl and heat it up for 30 seconds and set aside.

11. In a heavy-based saucepan place on the hob over a medium-low heat setting.

12. Melt the butter slowly, making sure not to burn.

13. Add the brown sugar, syrup, lemon juice, vanilla extract and salt.

14. Combine until fully mixed together and set aside.

15. Let the sauce cool completely so it won’t melt the buttercream.

16. To make the butterscotch buttercream, place the butter and salt in an electric mixing bowl.

17. Using the paddle attachment, mix the butter until light and creamy.

18. Next, add 120ml of the butterscotch sauce from above and combine well.

19. Add the remaining sauce and mix well again.

20. Lastly, add in the powdered sugar and combine well.

21. Once all the ingredients have been added, whip for 3 minutes until the buttercream is light and fluffy.

Tip: You can place the buttercream into a piping bag with your favourite piping tip and pipe a swirl, or alternatively, use a spatula to create a simple swirl on the cupcake.

22. Finally, use a spoon to drizzle the remaining butterscotch sauce over the cupcakes and then put a Lily O’Brien’s Butterscotch Chocolate Drop (well snap in half) in the centre of each one.

23. These cupcakes will last at room temperature in good weather for up to 2 days and in the fridge for about 4 days if wrapped well/in a sealed container (don’t ruin that pretty icing!).

Tip: We added some off the shelf fudge pieces too!

Recipe courtesy of Lily O'Brien