Brown Sugar Butterscotch Cupcakes.

Super-moist brown sugar cupcakes filled with homemade butterscotch sauce, topped with vanilla frosting and more butterscotch. 

Butterscotch Filled Brown Sugar Cupcakes by

I recently asked all my fans on Facebook if they liked butterscotch.

And I got an outpouring of butterscotch love! I knew I loved all of you for a reason. Butterscotch freaks can unite today. 

I’ve been trying to think of an excuse to make homemade butterscotch sauce for weeks now. Smooth, rich, buttery. Everything butterscotch should be. I was originally going to pour it on top of whole wheat pancakes, but thought many of you would find that weird. It’s not. Try it.

Homemade Butterscotch Sauce recipe by Smooth, buttery, rich, and delicious!

Then I thought about drizzling it on top of brownies. Have you ever had chocolate and butterscotch together? Oh my lanta, try that too! I have a killer chocolate/butterscotch recipe in my upcoming cookbook. Worth every second on the treadmill, trust me.


I finally landed on a spot for my homemade butterscotch sauce. Cupcakes! Easy homemade cupcakes sweetened purely from brown sugar.

Butterscotch Filled Brown Sugar Cupcakes by

This cupcake recipe should actually be quite familiar to you. It’s my go-to standard vanilla cupcake recipe that I use all the darn time. No frills, nothing fancy, no mixer required, no strange ingredients, nothing. Just pure, simple, homemade vanilla cupcake love. The only change I made was to use only brown sugar to sweeten them. It gives the cupcakes an even moister texture, as well as a slight flavor kick-in-the-pants of molasses. Super slight, you won’t even taste it. But you’ll know it’s there.

If you have a solid vanilla cake or cupcake recipe in your life, the options are endless. I’ve used my basic recipe to make strawberry shortcake, cookies ‘n cream, snickerdoodle, very vanilla, funfetti cake, and tie-dye cake. But I think this brown sugar, butterscotch-filled, vanilla buttercream topped version is my favorite. :)

Let’s break down these cupcakes into three parts and go from there.

First, the cupcake batter. Put that cake mix away. I promise you’ll never pick it back up again to make cupcakes. From-scratch not only tastes better, but is much easier than you ever imagined. All you do is melt butter, whisk in some brown sugar, 1 egg, yogurt, milk, & vanilla. Then whisk in your dry ingredients.

The cupcakes bake for about 20 minutes, give or take. They’re quick.

Butterscotch Filled Brown Sugar Cupcakes by

Now, the homemade butterscotch. Have you ever had butterscotch on top of ice cream before? Did you like it? Of course you did. Now you can make it at home and have nightly ice cream sundae parties whilst buying bigger sized jeans. Not really, but maybe. (Yes I just said “whilst.”)

Making butterscotch sauce at home is quite similar to making homemade caramel – you’re pretty much using the same ingredients too! However, butterscotch sauce is not as hands-on as homemade caramel. In fact, it’s very hands-off! For most of the time, you’re just watching butter, cream, and brown sugar bubble.

Awful lighting, sorry:

Brown Sugar Butterscotch Cupcakes-13

Once your homemade butterscotch sauce is done, let it come to room temperature. You could also make it ahead of time and store it in the refrigerator for up to one week. Once your cupcakes are baked, fill them with the butterscotch.

I use an empty condiment bottle to fill the cupcakes like you see in the picture above in this post. I bought it for $1 at Walmart. If you do not want to buy one, use a skinny piping tip. If you don’t want to buy either, just drizzle the cupcakes with the homemade butterscotch instead. I promise, they’ll still be the best cupcakes you’ve ever had. Yeah, I just said that. The BEST.

Filling Brown Sugar Butterscotch Cupcakes

So far we’ve covered the cupcakes and the homemade butterscotch. Now… the frosting! You’ll need butter, powdered sugar, heavy cream, and vanilla extract. That’s it! Two very crucial notes: (1) make sure your butter is softened and not melted in the slightest.  I simply took my butter stick out of the refrigerator and let it sit on the counter for 45 minutes as I baked and cooled the cupcakes.  (2) Use heavy cream. You *could* use half-and-half or milk, but heavy cream will give the frosting the best possible texture. You’ll also have leftover cream from making your butterscotch sauce anyway.

A wonderful thing about this buttercream is that you have full control over its texture, sweetness, and thickness. Add more powdered sugar for a thicker consistency, more cream for a thinner consistency. Add salt to make it less sweet. Add more vanilla for a stronger vanilla flavor. Beat the frosting for longer to obtain a creamier texture. It’s not rocket science, it’s just frosting!

Butterscotch Filled Brown Sugar Cupcakes by

The last thing you need to do for your brown sugar butterscotch cupcakes is smother them with your homemade butterscotch sauce. And I mean, completely smother! The more butterscotch, the better.

From the brown sugared cupcakes, to the butterscotch filling, to the creamy vanilla frosting, and the butterscotch drizzle on top – I really don’t know which part I like best? It’s all so buttery! Luckily we don’t have to pick favorites. Have it all. Go ahead, indulge!

Don’t be overwhelmed by the ingredient list. Most of the ingredients are repeats of each other.

Brown Sugar Butterscotch Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Total Time: 50 minutes, plus cooling

Print Recipe

Super-moist brown sugar cupcakes filled with homemade butterscotch sauce, topped with vanilla frosting and more butterscotch. Indulgent, show-stopping, perfect.


Butterscotch Sauce

  • 1/4 cup (60g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 3/4 cup (180ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Brown Sugar Cupcakes

  • 1 and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/4 cup (60 grams) yogurt*
  • 3/4 cup (180 ml) milk*
  • 1 Tablespoon (15 ml) vanilla extract

Vanilla Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 1/4 cup (60 ml) heavy cream*
  • 2 and 1/2 teaspoons vanilla extract
  • salt, as needed


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.

Preheat oven to 350F degrees. Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.

To make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the brown sugar vigorously until no lumps remain. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.

To make the frosting: In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon of salt (or more) if frosting is too sweet.

Fill & frost the cupcakes: Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce. Top with vanilla frosting and drizzle with remaining butterscotch sauce. I used a Wilton 1M tip for my frosting.

Cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week.

Additional Notes:

*Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

*Heavy cream preferred in frosting for optimal texture. Milk or half-and-half are acceptable substitutes, but your frosting won't be as creamy or fluffy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are a few more recipes you’ll love:

Soft Gingersnaps with Butterscotch Chips

Soft Gingersnaps with Butterscotch Chips by Sallys Baking Addiction #cookies


Easy  Homemade Funfetti Cupcakes

Homemade Funfetti Cupcakes with Milk Chocolate Frosting

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting-4



Q: What are your weekend plans?

Kevin has some studying to do all weekend, so I’m seeing my friend Erin on Saturday, grabbing coffee with my friend Kristen on Sunday, and we have big plans for homemade pizza tomorrow night! :)


167 Responses to “Brown Sugar Butterscotch Cupcakes.”

  1. #
    Annaposted January 30, 2014 at 3:48 pm

    hey 😀
    The cupcakes look delicious! I’m getting really hungry just looking at the pictures…..
    I’d like to try them this weekend and i was wondering if i could also make them as mini cupcakes? Because i really want to be able to eat more than one without feeling guilty XD How long would i have to bake them? And can i fill and frost them the day before?
    Thanks 😀


    • Sallyreplied on January 30th, 2014 at 3:53 pm

      You sure could bake these as mini cupcakes. I would say about 10 minutes. Should make about 24 cupcakes, more or less. You may frost and fill the day before, yes. Cover tightly and keep at room temperature overnight. Enjoy!


      • Annareplied on January 31st, 2014 at 5:43 pm

        Thank you! I’m going to make them tomorrow i bet they’ll be as delicious as all your recipes :)

  2. #
    Philposted February 12, 2014 at 4:39 am

    These weredelicious. Made them and to my lab (where I work), my colleague told it’s the best thing she’s ever eaten. Congratulations Sally.


  3. #
    Ivanaposted February 24, 2014 at 5:52 pm

    Hi sally, thank you sooooo much for sharing your cupcake recipes. I’ve made the fresh strawberry cupcakes (twice!), death by chocolate and today i am making this recipe! Your recipes are always great, my cupcakes always come out perfect and always taste delicious! My husband loves them, my friends think i am a domestic goddes! Thanks so much again!


    • Sallyreplied on February 24th, 2014 at 8:39 pm

      So happy you love my cupcake recipes, Ivana! I know these will be a hit too.


  4. #
    Jennifer @ Crockpot Gourmetposted March 15, 2014 at 11:30 pm

    Thought I would let you know we made these for my daughter’s birthday party tonight and they were a huge hit!!! So worth it to make homemade cupcakes! This will be my go-to recipe from now on :)


  5. #
    Sophinaposted March 21, 2014 at 1:09 pm

    Hi Sally, I’m not much of a baker but have been craving salted caramel and butterscotch cupcakes for a while! So I used your recipe and added some bits here and there!! They were delightful! Thank you so much for posting this recipe! I hope will be paying this blog more visits for sure!!
    One tip for UK bakers: use half the amount of salt advised, as I found mine were a tad bit too bitter x
    Sophina x


  6. #
    Amarantaposted March 25, 2014 at 2:10 pm

    Hi Sally! I am wondering could I bake this in silicone cupcakes liners?


    • Sallyreplied on March 25th, 2014 at 2:11 pm



  7. #
    Deb Kingposted April 8, 2014 at 2:51 pm

    I made these cupcakes today and they were the best cupcakes I have ever made! I couldn’t find plain yogurt at our local grocery store so I used the sour cream instead and they were still wonderful! My husband said they are a keeper!


  8. #
    Lindseyposted April 11, 2014 at 4:25 am

    I’ve always wondered what butterscotch was… So basically it’s brown sugar “caramel”?


  9. #
    Sandraposted April 11, 2014 at 4:58 pm

    I made these cupcakes yesterday and OMG!! Literally the best cupcakes I’ve ever made. My mom ate all of them! Thank you so much for the recipe


  10. #
    bakergirlposted April 28, 2014 at 11:35 am

    i made these and they were a huge hit! thanks for sharing xx much love from indonesia!


  11. #
    Archana kamathposted May 14, 2014 at 4:22 am

    Hi Sally.. New to ur blog n m seriously wondering y I din’t land here before. loved this butter scotch cup cake. This is my first time with cakes with egg. Turned out awesome.Not scared of the smell of egg in cakes anymore :) thank u..


  12. #
    Janetposted June 4, 2014 at 8:28 pm

    Just made your butterscotch sauce – DELISH! I am going to put into Swiss Meringue Butter cream for my son’s birthday cake. Thanks!


  13. #
    Melissaposted June 11, 2014 at 3:37 am

    Hi Sally!! Is it possible to use this recipe and make it into a cake instead? My niece’s birthday is this Sunday and I made these once, THEY LOVED IT! so I was thinking of making it into a cake for her.. What do you reckon? (:


    • Sallyreplied on June 11th, 2014 at 7:58 am

      Definitely! It will be a 1 layer cake. Perhaps you can just drizzle the butterscotch on top of the cake? Or double the recipe to make a 2 layer cake and put butterscotch in between the layers. The cake will take about 30-32 minutes in the oven in 9×2 inch cake pans. Fill pans only halfway full, then use any extra batter for cupcakes.


      • Melissareplied on June 11th, 2014 at 7:47 pm

        Perfect! Thanks Sally! xx

  14. #
    Melissa Sposted July 26, 2014 at 5:44 pm

    I made the butterscotch sauce and it is not very thick (more like a syrup). Do I need to thicken it a bit? If so, how do I do that?


    • Sallyreplied on July 28th, 2014 at 5:54 am

      Did you let it bubble and thicken for enough time? Perhaps 2-3 minutes longer of that would help.


  15. #
    Pattyposted August 22, 2014 at 9:42 pm

    For the frosting , what do you mean by too thin and too thick? How to see that?


  16. #
    Kellyposted September 1, 2014 at 3:01 pm

    Made these last night and they are SO yummy! Going to be trying your cinnamon cupcakes next. I had so much butterscotch left (doubled the recipe) that I am making a cake version today! Yum!!!! Thank you!!!:-)


  17. #
    Alexisposted October 16, 2014 at 10:15 pm

    Can I use regular milk in the butterscotch sauce instead of cream?


    • Sallyreplied on October 17th, 2014 at 6:29 pm

      Unfortunately no. The high fat percentage in the heavy cream is imperative.


  18. #
    Amandineposted October 30, 2014 at 6:48 am

    Hi ! I think I’m going to make this recipe pretty soon !! I was wondering does the baking soda is compulsory ?

    Thank you


  19. #
    Courtneyposted November 7, 2014 at 6:56 pm

    These sound delicious! And I’m planning on making them for my nephew’s little 1 year birthday celebration. His dad isn’t able to have gluten though… boo. What are your thoughts or experience replacing the flour with almond flour?


    • Sallyreplied on November 8th, 2014 at 7:16 am

      Hi Courtney– I do not recommend using almond flour in place of flour in my cupcake recipes. Sorry! How about a gluten free flour? I’ve never tested it myself so I cannot be sure of the results. Perhaps you can search the internet for an already GF cupcake recipe.


  20. #
    Beth Rposted November 8, 2014 at 7:13 am

    I am the official baker at work, birthday treats for all, retirements, babies, marriages we celebrate everything with baked goods :)
    In September I was asked to make 75 cupcakes for a co-workers daughters baby shower. They were to be served at a fancy country club luncheon type shower. Ugh !! I was also told that my cakes would be the centerpiece and only decorations. The pressure I put on myself was ….stressful !
    I immediately came here and started my search, I had free reign on what to make. I ended up making 5 different flavors from various sites and THIS ONE WAS A HUGE HIT !!! Not only did it taste amazing the cake was an absolute beauty. My frosting was light and fluffy and not overly sweet. The butterscotch was so good I could have eaten it off a spoon and the cake itself was so moist and gooey with the addition of the golden butterscotch inside.
    So today I am back here ( cant find my recipe, wrote it in my planner this time) because once again I am baking on Sunday and this cupcake was the #1 request from BOTH of the birthday gals :)
    Thank you for sharing your wonderful food. You made me look like a pro !!


    • Sallyreplied on November 8th, 2014 at 7:14 am

      Awesome, Beth! I’m so happy to hear these were a hit. I’m not surprised. These are definitely my favorite.


    • Sallyreplied on November 8th, 2014 at 7:15 am

      Also: 75 cupcakes? you’re a pro.


  21. #
    Abra Drewposted November 30, 2014 at 6:21 pm

    I baked these gorgeous cupcakes for my boyfriend’s family, and they loved them! His dad took one bite and said, “She’s a keeper.” I made the recipe exactly, except that I used dark brown sugar instead of light, and I filled the cupcake with butterscotch sauce at 3 points of entry, so they’re REALLY filled with it! Thank you so much, Sally, for sharing your passion and talent! :)


  22. #
    Amberposted December 5, 2014 at 10:43 am

    I really love the sound of this… Do you think the batter would be enough for two 6-inch pans that were 2″ deep? Or should the recipient be doubled?


    • Sallyreplied on December 5th, 2014 at 1:07 pm

      You *might* be able to stretch this batter into those pans. But I am not 100% sure. Give it a try. I think you should be OK.


  23. #
    Lexyposted December 9, 2014 at 2:25 pm

    I cannot figure out for the life of my why the lumps never go away…


  24. #
    harrietposted December 15, 2014 at 12:18 pm

    Just making the butterscotch filled cupcakes they smell beautiful! Will definatly be using youe recipes again!


  25. #
    Kateposted January 13, 2015 at 11:15 pm

    HI Sally,
    I love this recipe! I made them last year for my son’s birthday and they were a huge hit. This year I’d love to use the same recipe but I want to make cakes in a 9×13 pan (minus the butterscotch filling). Could this recipe work for that? Would I double it?
    Thank you for a great recipe!


    • Sallyreplied on January 14th, 2015 at 7:27 am

      Kate, you’d likely have to double the recipe. Only fill the pan about 1/2 – 2/3 full. Use any extra batter for cupcakes. I am unsure of the bake time for this size pan.


  26. #
    Praveenaposted January 18, 2015 at 9:48 pm

    Hi Sally. I really hope you would be able to reply this. I had tried your recipe and followed everything to the T; especially the mixing method. I had baked 4 batches of this and yet all the time the cupcakes came out very dense and wet. It was completely different from the texture in your photos. Yours looks very dry and crumbly and fluffy. I would like to achieve this texture. Would you be able to advise me on why mine turned out off?


    • Sallyreplied on January 19th, 2015 at 2:25 pm

      It sounds like the cupcakes were underbaked. Do you have an oven thermometer? I suggest purchasing one and testing your oven temperature. Cupcakes are very particular and need to be baked at the proper temp. I would bake them for a little longer if you try them again.


  27. #
    Nidhiposted January 28, 2015 at 4:14 am

    Hi Sally, just what I was looking for, I recently had a butterscotch cake at a Bday, and wanted to try it at home. Your recipe seems perfect, just one query, the cake I had ,had a crunch in it like a toffee in between bites, it was delicious.
    Could you advise what couldit be and how can I get it..maybe nougat,harder ended caramel/ butter scotch sauce, don’t know…


  28. #
    Carmenposted March 1, 2015 at 7:41 am

    These were incredible! I cannot typically bake (literally – if required to cream butter and sugar, I somehow fail) but these came out so perfectly! I couldn’t even wait to make the frosting, and just smothered them with thick butterscotch sauce. They’ve been devoured and I have just made my second batch this week. Thank you so, so much! I’ve never had a ‘go-to’ cake recipe before but now I do!!!!


  29. #
    Devonposted March 5, 2015 at 10:28 pm

    Okay I just have to say I baked these yesterday and they were absolutely delicious. One of the tastiest things I’ve ever baked. I used 2% milk and lowfat vanilla yoplait yogurt and they turned out perfect. I read your note about the leftover butterscotch, i stored it in the fridge, and I also had leftover frosting too. I put the frosting in the fridge, but how long is it good for? A week just like the butterscotch? Just wondering because I plan to bake these again in 2 days for my parents. Thanks! Great recipe Sally these were bomb!


  30. #
    Malorieposted March 8, 2015 at 10:55 pm

    is making butterscotch essentially the same as making caramel sauce? the butterscotch sauce looks about the same you make for your caramel frosting


    • Sallyreplied on March 9th, 2015 at 6:23 am

      Making butterscotch sauce at home is quite similar to making homemade caramel – you’re pretty much using the same ingredients too. However, butterscotch sauce is not as hands-on as homemade caramel.


  31. #
    KCposted March 15, 2015 at 9:17 pm

    These cupcakes were great! i made one little revision I’m not a big fan of American buttercream so I switched it up with cream cheese icing! They were still great and I got an order for another batch! Thanks for the recipe! :)


  32. #
    Isabellaposted March 31, 2015 at 11:06 pm

    Oh my goodness! These look positively divine! I am going to try to make these for a cupcake night at my friends. In the pictures these cupcakes look fairly dense. Are they?


  33. #
    Ceciliaposted April 6, 2015 at 1:58 pm

    Hi. Can what can I substitute the yogurt and sour cream with


  34. #
    AGposted April 13, 2015 at 12:37 pm

    Can I prepare the butterscotch sauce ahead of time and store in the refrigerator? Would it solidify/harden?

    Also, If I fill cupcakes with the sauce and put them in the fridge-would the sauce harden? Should I bring the cupcakes to room temp before serving?



    • Sallyreplied on April 13th, 2015 at 6:53 pm

      The sauce will not harden in the refrigerator. I would bring them to room temperature before serving, yes.


      • AGreplied on May 11th, 2015 at 2:17 pm

        These cupcakes turned out super moist and tasted wonderful!! Thank you for sharing your recipe.

        Can I bake this batter as a cake instead of cupcakes? Would I have to tweak the recipe?


        • Sallyreplied on May 11th, 2015 at 8:30 pm

          Absolutely! Use a 9×2 inch cake pan (or even a 9-inch springform pan). Unsure of the exact bake time– around 30 minutes.

  35. #
    Sarahposted April 30, 2015 at 5:09 pm

    WOW! These were amazing! Your cupcakes are always the moistest and tenderest (is that a word?), I halved the recipe for my family so we didn’t have too many sitting around because they would of course get eaten, and each of them took one bite and said “WOW”. I didn’t have many ingredients on hand but was in a baking mood (when am i not in a baking mood?), so I made a few substitutions. For example, I didn’t have icing sugar so I made a ermine–boiled milk and flour (super duper creamy)–frosting with brown sugar. Paired with your butterscotch sauce it was seriously HEAVENLY and the cupcakes turned out beautiful!! I love your blog!!


  36. #
    Neha Sisodiaposted May 6, 2015 at 8:57 am

    Hi Sally,
    Your cupcakes really look delightful.
    But i want them to be eggless. Can u please tell me what can i substitute in place of egg.


  37. #
    Susan Hanveyposted May 11, 2015 at 5:13 am

    Just finished cooking and icing these wonderful butterscotch cupcakes and they tasted amazing. They turned out just like you said, light and fluffy and full of flavour. Just the best.
    Thanks once again for sharing this recipe.
    They will definitely be on my list to bake again.



  38. #
    Sarahposted June 4, 2015 at 12:05 am

    Loved this recipe! it was sweet but really delicious. Is there any other recipe which i can re-use the left over butterscotch – I have so much leftover!


    • Sallyreplied on June 5th, 2015 at 7:09 am

      Absolutely! Sarah, how about on top of ice cream? Or on top of these mini cakes?


  39. #
    Jess Mposted July 4, 2015 at 2:34 pm

    Can you double or triple the recipe?


  40. #
    Kaylaposted July 9, 2015 at 9:38 pm

    Hi Sally, I want to make your cupcakes for a party on Saturday, but i was wondering if i can make them a day early and refrigerate them? Or will they go bad?


    • Sallyreplied on July 10th, 2015 at 7:16 am

      You can make the cupcakes, cover tightly, and keep at room temperature overnight.


  41. #
    Ashleeposted July 14, 2015 at 11:45 pm

    Hi Sally,

    this was such a great recipe and was a hit at my work fundraising day.
    I did have a problem with the butterscotch sauce though. I found that my consistency was not lovely like yours. After letting it cool the butter seemed to of separated from the sauce and hardened up a little making it difficult to drizzle over the cupcakes. What did i do wrong??! Thank you :) x


  42. #
    Dhruvposted July 17, 2015 at 11:48 am

    My cousins and I are having a bake off, and I am planning on making these along with chocolate cupcakes.
    First of all, would premade butterscotch work?
    Secondly, would brown sugar or vanilla cupcakes go better with chocolate.


    • Sallyreplied on July 18th, 2015 at 9:03 am

      Pre-made butterscotch works. Either sound great with chocolate in my opinion!


  43. #
    Ashleyposted July 24, 2015 at 7:56 am


    Will this cake recipe make an 8×8 cake in the listed measurements?  I wasn’t sure if it would be too much batter, but noticed I can’t halve it due to “1 Egg” in the recipe for the cake part. 




    • Sallyreplied on July 24th, 2015 at 8:27 am

      Fill the pan halfway with batter and use any extra for a few cupcakes on the side.


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