Zutaten für Butterscotch Cupcakes
- 2 large eggs
- ¾ cup packed light brown sugar
- ½ cup milk
- 1 cup (2 sticks) unsalted butter, divided
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butterscotch sauce, plus more for desired consistency
- 2 cups powdered sugar
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Zubereitung von Butterscotch Cupcakes
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup nonstick muffin tin or line with paper baking cups.
- In a large bowl, whisk 2 large eggs.
- Whisk in ¾ cup packed light brown sugar, ½ cup milk, ½ cup (1 stick) unsalted butter, melted, ¼ cup light corn syrup, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Fill prepared muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- For the icing: In a medium bowl, beat 2 tablespoons of butterscotch sauce with ½ cup (1 stick) unsalted butter until light and fluffy.
- Gradually sift in 2 cups powdered sugar, beating until smooth. Add more butterscotch sauce, 1 tablespoon at a time, until desired consistency is reached.
- Spread icing over cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
90g
Fat
22g
Carbs
14g
