Name: Brown Sugar Butterscotch Cupcakes with Homemade Sauce
Ingredients: 1/4 cup (4 Tbsp; 56g) unsalted butter; 3/4 cup (150g) dark brown sugar; 1/2 teaspoon fresh lemon juice (do not skip!); 1/2 cup (120g/ml) heavy cream; 2 teaspoons pure vanilla extract (or vanilla bean paste); 2 teaspoons scotch, bourbon, or rum; 1/2 teaspoon salt; 1 and 2/3 cups (209g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled; 1 cup (200g) packed light or dark brown sugar; 1 large egg, at room temperature; 1/4 cup (60g) sour cream or plain yogurt; 3/4 cup (180g/ml) whole milk; 1 teaspoon pure vanilla extract; Vanilla buttercream (sweet) or Swiss meringue buttercream (not as sweet)

Description

Rich, moist Brown Sugar Butterscotch Cupcakes with homemade sauce and buttercream. A gourmet twist on a classic treat.

Ingredients

Scale

Butterscotch Sauce

1/4 cup (4 Tbsp; 56g) unsalted butter
3/4 cup (150g) dark brown sugar
1/2 teaspoon fresh lemon juice (do not skip!)
1/2 cup (120g/ml) heavy cream
2 teaspoons pure vanilla extract (or vanilla bean paste)
2 teaspoons scotch, bourbon, or rum
1/2 teaspoon salt

Cupcakes

1 and 2/3 cups (209g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/4 cup (60g) sour cream or plain yogurt
3/4 cup (180g/ml) whole milk
1 teaspoon pure vanilla extract

Frosting Options

Vanilla buttercream (sweet) or Swiss meringue buttercream (not as sweet)

Instructions

Make the Butterscotch Sauce: In a medium saucepan over medium heat, melt butter. Stir in brown sugar and lemon juice. Let it bubble for 2–3 minutes, stirring constantly.
Slowly add heavy cream while stirring. Bring to a boil, then reduce to low and simmer for 4–5 minutes until thickened.
Remove from heat and stir in vanilla, alcohol, and salt. Let cool.
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk melted butter and brown sugar until smooth. Add egg, sour cream, milk, and vanilla. Mix until fully combined.
Add dry ingredients to wet, stirring until just combined.
Fill cupcake liners 2/3 full. Bake 18–22 minutes or until a toothpick inserted comes out clean.
Let cupcakes cool in pan for 10 minutes, then transfer to a wire rack. Cool completely.
Frost cooled cupcakes with buttercream of choice. Drizzle or swirl with reserved butterscotch sauce.

Notes

Don’t skip the lemon juice—it balances the sweetness.

The butterscotch sauce thickens as it cools.

Let cupcakes cool completely before frosting.