These cupcakes are so full of buttery rich goodness. The cupcake itself is deliciously moist and the frosting is too tasty for words.
I omited the butterscotch sauce so my cupcakes were really double butterscotch – anymore and my mind would have been blown from over-butter consumption. Here is the original recipe anyway:
Triple Butterscotch Cupcakes
Yield: about 24 cupcakes
For the cupcakes:
- 15 tbsp. butter, at room temperature
- 1¾ plus 2 tbsp. dark brown sugar, lightly packed
- 1½ tbsp. canola oil
- 3 large eggs
- 1½ tbsp. dark rum
- 2½ tsp. vanilla extract
- 3 cups all-purpose flour
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- 1 cup plus 2 tbsp. sour cream
For the frosting:
- 2 sticks unsalted butter, at room temperature, divided
- 1 cup dark brown sugar, lightly packed
- ½ cup heavy cream
- ¼ tsp. salt
- 2 tsp. dark rum
- 1-1½ cups confectioners’ sugar, sifted
For the butterscotch sauce:
- 6 tbsp. dark brown sugar
- 3 tbsp. butter
- ¼ cup light corn syrup
- Pinch coarse salt
- ¼ cup heavy cream
- To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and brown sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the oil until well combined. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the rum and vanilla.
- In a separate mixing bowl, combine the flour, baking powder, baking soda and salt; whisk to blend. With the mixer on low speed, add half of the dry ingredients to the mixer bowl and beat just until incorporated. Blend in the sour cream. Mix in the remaining dry ingredients, again mixing just until incorporated.
- Divide the batter between the prepared liners. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans about 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, melt 4 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6-9 minutes. Add the brown sugar, cream and salt, whisking thoroughly until the sugar dissolves. Bring the mixture to a boil and continue boiling, whisking constantly, for 3 minutes more. Remove from the heat and transfer the mixture to the bowl of an electric mixer. Beat on medium-high speed until the bowl feels cool to the touch, about 8-10 minutes. Blend in the rum. With the mixer on medium speed, add the remaining butter 1 tablespoon at a time until each addition has been incorporated. Continue beating until smooth and creamy. Blend in the sifted confectioners’ sugar. If the frosting is not firm enough for piping, cover and chill for 30-60 minutes until the consistency is correct for frosting. Pipe onto cooled cupcakes as desired.
- To make the butterscotch sauce, combine the butter, brown sugar, corn syrup and salt in a saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves. Bring the mixture to a boil and cook for 2 minutes, stirring frequently. Remove the mixture from the heat and gradually whisk in the heavy cream (be careful, as the mixture may bubble up!) Return the saucepan to the heat and cook for 2 minutes more. Remove from the heat and let cool until room temperature. Drizzle the cooled sauce over the frosted cupcakes.