Butterscotch brings back memories of my childhood and is a flavor that you don’t see much anymore. We didn’t have many sweets in my house when I was growing up (which is probably why I have such a sweet tooth now) so even getting a piece of hard candy was a treat. We usually had cinnamon, peppermint, and butterscotch and butterscotch was my favorite. I just love the buttery sweet flavor so when I was debating about the type of cupcake I wanted to make, butterscotch seemed like a great choice.
After a few trial runs, I have found the taste that my family loves. I have made a couple of other cupcakes using a combination of creamers, puddings, and toppings and have found that they add the perfect touch. You can check out my Hot Fudge Sundae Cupcakes and Caramel Macchiato Cupcakes for similar recipes.
- 1 box of yellow cake mix
- Add 1 box of instant butterscotch pudding
- Add 1/4 Cup of butterscotch topping
Add the pudding mix and butterscotch topping to the cake mix and make according to directions on cake mix box.
- 1 Cup Vegetable Shortening
- 1 tsp Butterscotch Flavoring (you can use caramel or rum flavoring)
- 1/2 Cup Butterscotch Topping
- 1/4 Cup Milk or Heavy Cream
- 4 Cups Powdered Sugar
Some people have asked what type of butterscotch topping I used ~ I used Smucker’s Butterscotch Topping
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