Butterscotch Pecan Cupcakes

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Recipe photo
Hands-on time:
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Yield: 12 cupcakes

Recipe photo

Golden brown and speckled with fragrant pecans, or almonds, these cupcakes make a great mid-winter warming treat with a cup of tea or hot chocolate. Making homemade butterscotch candy topping just adds to the "wow" factor of your cupcake adventures.

Butterscotch Pecan Cupcakes

(1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 02/12/2013

Ingredients

Tips from our bakers

  • If you don't have the butterscotch flavor, you can use 3 tablespoons of schnapps and leave the flavor out.
  • This recipe doubles well.

Directions

1) Preheat the oven to 350°F and line a 12 cup cupcake tin with cupcake papers.

2) Mix together the flour, pecan or almond meal, salt, butter, sugars, baking powder, egg, vanilla and HALF of the milk. Beat on medium speed for two minutes.

3) Scrape the bowl, add the remainder of the milk, and beat for another 2 minutes. Stir in the butterscotch flavor and schnapps.

4) Divide the batter evenly into the cupcake papers. Each cup will be about 3/4 full.

5) Bake for 15 to 18 minutes until lightly golden brown around the edges. A cake tester inserted into the center will test clean.

6) Cool and ice as desired. Italian buttercream is a favorite, flavored with two to three tablespoons butterscotch schnapps.

7) To make homemade butterscotch candy for topping your cupcakes, see our recipe for Homemade Hard Candy.

8) Yield: 12 cupcakes.

Reviews

1
  • 03/26/2013
  • Lori Myers from Jeannette, PA
  • okay....allergic to pecans and nuts.....do I leave it out or substitute?
    Please add back All Purpose flour back to the recipe in the same amount (1/3c.) What you could do is try a recipe for vanilla cupcakes while adding butterscotch flavor and butterscotch schnapps for the same flavor as this recipe! Elisabeth
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