Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
15 mins. to 18 mins.
Total time:
30 mins. to 45 mins.
12 cupcakes
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.
Volume Ounces Grams


  1. 1) Preheat the oven to 350F and line a 12 cup cupcake tin with cupcake papers.
  2. 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. 3) Scrape the bowl, add the remainder of the milk, and beat for another 2 minutes. Stir in the butterscotch flavor and schnapps.
  4. 4) Divide the batter evenly into the cupcake papers. Each cup will be about 3/4 full.
  5. 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. 6) Cool and ice as desired. Italian buttercream is a favorite, flavored with two to three tablespoons butterscotch schnapps.
  7. 7) To make homemade butterscotch candy for topping your cupcakes, see our recipe for Homemade Hard Candy.
  8. 8) Yield: 12 cupcakes.

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.