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Deliciously sweet butterscotch cupcakes with a butterscotch sauce centre, butterscotch frosting, and a butterscotch drizzle!

All things butterscotch!

After posting my first butterscotch recipe recently, my butterscotch cheesecake, I caught the butterscotch bug. Butterscotch is sweet, delicious and incredibly moreish. It’s sweet and kinda savoury, kind of like salted caramel would be, and I just want more and more and more. I’ve already said ‘Butterscotch’ nine times so far in this blog post, so my eyes feel like they are going cross-eyed, but its DELICIOUS.

Because my butterscotch cheesecake was quite the success with a lot of you, I thought after many requests for more cupcake recipes on my blog, it would be best to combine the two! I do have a tonne of cupcake recipes on my blog already, and I will admit that these do look incredibly similar to my salted caramel cupcakes, but they taste so different!

Caramel vs butterscotch

I’ve mentioned this in my butterscotch cheesecake, but I’ll explain it again just so I can justify posting such a similar recipe! Caramel and butterscotch can look so so similar, and often people get them confused, but butterscotch is made with dark brown sugar, whereas caramel is made with white sugars. The dark brown sugar makes such a deeper flavour and it’s incredible.

Butterscotch vs toffee

Butterscotch Sauce is quite difficult to find in supermarkets, as they’re often named toffee sauce. Toffee is very similar to butterscotch but is actually a harder candy-like substance which is cooked for a lot longer. However, brands and companies will often call something toffee instead as its a shorter name, and more easily recognised by people as being something sweet and yummy. 

Baking cups

I used some gorgeous confetti baking cups from Iced Jems for my cupcake cases, and they are gorgeous! I was introduced to baking cups a while back when I started talking to Jemma and visited her shop, and I’ve never looked back. The regular baking cups are the ones that you would use for cupcakes/muffins, and the mini ones really are mini and work well for miniature cupcakes, or truffles and such!

Cookie scoop

The amazing thing about using the baking cups is that they can be put onto a flat tray, rather than in a cupcake or muffin tray, so you can fit more in the oven! I use a 5cm cookie/ice cream scoop to split my cupcakes evenly between the cases. You don’t have to, but honestly, it makes it so much easier. I also use the same scoop for all my cookie recipes, such as my Terry’s chocolate orange cookies, my Toblerone cookies and so on!


I used my trusty old favourite, a 2D closed star piping tip for this one, as I couldn’t resist. Quite a few of my others have been using a large round tip recently so thought I would go back to swirls. I didn’t want to completely drench the tops of the cupcakes in the butterscotch sauce as there is already a hidden centre of the sauce, as well as the buttercream being flavoured, so I went for a mini drizzle instead.

Hidden centre heaven

Honestly though, just LOOK at the cupcakes. The below picture shows how incredibly spectacular they are with the hidden centre of heaven. They are definitely ‘showy’ cupcakes, but that’s okay! This entire blog is about treats and the spectacular kind of desserts, not your every day bakes. I hope you love these as much as I do, enjoy!! X

Butterscotch Cupcakes!

Deliciously sweet butterscotch cupcakes with a butterscotch sauce centre, butterscotch frosting, and a butterscotch drizzle!
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Category: Cake
Type: Cupcakes
Keyword: Butterscotch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie


Butterscotch Sauce!

  • 115 g unsalted butter
  • 100 g dark brown sugar
  • 125 ml double cream
  • Pinch of sea salt
  • 1 tsp vanilla extract


  • 150 g unsalted butter
  • 150 g dark brown sugar
  • 150 g self raising flour
  • 3 medium eggs


  • 150 g unsalted butter (not stork)
  • 300 g icing sugar
  • 75 g butterscotch sauce


  • Butterscotch sauce


For the Butterscotch Sauce!

  • Add the butter to a pan, and melt on a medium heat.
  • Add in the sugar, cream and salt and boil for 4-5 minutes on a medium-high heat.
  • Take the pan off the heat, and add in the vanilla and stir.
  • Transfer to a container to cool fully. It will thicken a bit as it cools. 

For the Cupcakes!

  • Preheat your oven to 180C/160C Fan, and get your cupcake cases ready! I use the Iced Jems baking cups, on a flat baking tray. 
  • Beat together your butter and dark brown sugar until light and fluffy!
  • Add in the self raising flour, and eggs and beat until smooth.
  • Split between the cupcake cases using a 5cm ice cream scoop, and bake in the oven for 17-20 minutes!
  • Leave to cool fully once baked!

For the Frosting!

  • Make sure your unsalted butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
  • Add in the icing sugar in halves, and beat each time until combined.
  • Add in the butterscotch sauce and combine until beautifully delicious!

For the Decoration!

  • Cut out a small hole in the cupcakes, and fill with a teaspoon of butterscotch sauce. 
  • Pipe the buttercream on, and sprinkle with sprinkles if you wish!
  • Drizzle over a small amount of butterscotch sauce! 
  • Enjoy!


  • Making your own butterscotch sauce is optional, but totally worth the effort!
  • I use the dark brown sugar to make sure it matches with the butterscotch sauce, but you can use light brown sugar or caster sugar if you wish!
  • I really wouldn't recommend using Stork or anything like it for the buttercream, only use unsalted butter!
  • These will last for three days once made at room temperature! 
  • I used these beauuuutiful Iced Jems baking cups!
  • Butterscotch sauce recipe was inspired by Just a Taste

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Catherine on June 19, 2022 at 1:36 pm

    5 stars
    Made these for my husband’s birthday since he loves the flavor of butterscotch. They tasted incredible! He even brought them to work and his co-workers devoured them. Thank you for this amazing recipe and helping me make my husband’s birthday special!

  2. Kristin on June 12, 2022 at 7:44 pm

    5 stars
    I doubled the recipe and made a 3 tier 7inch cake and the left over butterscotch was the perfect consistency for a drip effect, thanks 😊

  3. Minal Roy on April 29, 2022 at 7:36 am

    Hi there, can I use the butterscotch sauce as a drip on a 8” cake?

    • Jane's Patisserie on April 29, 2022 at 10:50 am

      Hiya! I personally have not tried this but I don’t see why not! Let me know! x

    • Minal Roy on April 30, 2022 at 3:09 pm

      Hey it came out perfect. Thank you xxx

  4. Jacky on July 9, 2021 at 2:08 pm

    Hi jane how long does the butterscotch sauce last for in fridge pls. Thankyou

  5. Zena Simpson on May 7, 2021 at 11:27 am

    5 stars
    Best cupcakes I’ve ever made!! Incredible. Thankyou!

  6. Reagan on January 24, 2021 at 7:35 pm

    I was curious about if the butter should be softened or melted for the cupcake batter?

    • Jane's Patisserie on January 24, 2021 at 7:59 pm

      If using baking spread you can use it cold, but if using block butter room temp is fine but not softened or melted.

  7. Kirsty on January 18, 2021 at 9:29 am

    5 stars
    I haven’t made the cupcakes but I did adapt the recipe to make a two layered 6″ cake as a request by my cousin for her boyfriends 30th Birthday. I made a practice one before I made hers to taste and it was absolutely delicious. Thank you!

  8. Amy on December 15, 2020 at 11:00 am

    5 stars
    I love these cupcakes they were super easy but could these be made into a cake? I found a cake recipe but it uses melted butterscotch chips and I think I’d rather have actual butterscotch through it.

    • Jane's Patisserie on December 15, 2020 at 4:17 pm

      Yes so I usually say one batch of cupcakes makes one decent 8″ cake – so double and split into two for a two layer cake etc! The sponges would take about 35 minutes to bake x

  9. Kirsty on November 24, 2020 at 10:12 am

    Can this recipe be baked in to one 6″ cake tin?

    • Jane's Patisserie on November 24, 2020 at 10:25 am

      Personally I usually say one batch of cupcakes is one 8″ cake x

  10. Joan Brennan on October 5, 2020 at 9:04 am

    Do these cupcakes freeze well?

  11. Ronak Mehta on August 27, 2020 at 3:20 am

    5 stars
    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best butterscotch cake. Lovely!!

  12. Gillian Sheppard on August 1, 2020 at 1:09 pm

    5 stars
    This is a beautiful recipe, thank you very much. My question is how long would the left over buttercream and butterscotch sauce keep in the fridge for please?

    • Jane's Patisserie on August 2, 2020 at 6:26 pm

      Ahh yay! Buttercream can last in the fridge for two weeks, and the sauce can as well in a clean container x

  13. N Islam on August 1, 2020 at 7:34 am

    5 stars
    I made these last night and they were delicious! I made 48 mini cupcakes instead of 12 large ones because we were having guests over for lunch.

    I hit some roadbumps whilst making these but thankfully they were easily fixed. My butterscotch sauce split while it was cooling so I added a bit of milk and double cream and heated it again and it was fine. The butterscotch frosting was a bit stiff and I had difficulty piping it onto the cupcakes so I added a bit of milk and it was good to go. I also sprinkled some chopped pecans onto half of the cupcakes because I love the combination of nuts with caramel/butterscotch, I’m thinking I might add chopped pecans to the cupcake batter next time for the extra flavour and texture.

    Thanks so much for the recipe, it is definitely a keeper! The fam has been popping them like pills!

  14. Cj on July 15, 2020 at 10:25 am

    Hi I’ve just made the sauce put it into the fridge to cool and it looks like Its split? It’s lumpy and you can see the butter has seperated 😩 I was stiring when cooking are u meant to? Or just leave It to boil

    • Jane's Patisserie on July 16, 2020 at 10:23 am

      Hey! So it might have got too hot – and then its split in the cooling process. This can sometimes be solved by adding it back into a pan and heating gently, and adding in some water. Then, you boiling the water off and it should come back!

  15. Sophie on June 6, 2020 at 10:58 am

    When making the butterscotch sauce, do you need to keep stirring whilst it’s boiling for the 4-5 minutes? Or just leave it?


  16. Sheryl on May 6, 2020 at 2:51 pm

    5 stars
    Lovely cakes! My partner took them into work and everyone asked for the recipe (I’ve forwarded the link) and even commented they’d pay for cakes like that!
    I’m a complete beginner but had no trouble with these

  17. Evie on April 23, 2020 at 2:18 pm

    Hiya – is the butterscotch sauce in the buttercream used out of the amount made for the buttercotch sauce? Or do i need to make extra for this? Thank you!

  18. Sue Skinner on April 18, 2020 at 10:51 am

    I don’t have time to buy the baking cups, could I use muffin or cupcake cases instead ?

  19. Jessica on March 31, 2020 at 11:42 am

    Hi, is it possible to make the butterscotch sauce with single cream? Bought the wrong one and wondered if I’d still be able to make these?

    • Jane's Patisserie on March 31, 2020 at 4:07 pm

      Unfortunately, you really do need double cream for it to work correctly!

  20. Ann salee on February 26, 2020 at 10:04 am

    The recipe is super dope! I have just made it and the smell and taste is heavenly. I can’t wait to use it on my butterscotch cake I baked yesterday. Thank you so much Jane.

  21. N Misty on May 11, 2019 at 8:37 pm

    Hi, I’d love to try make this into an 9″ cake with 2 layers. What would be the quantity of batter I’d need! And how long would I bake for?

    • Jane's Patisserie on May 11, 2019 at 9:28 pm

      I usually do one batch of cupcakes = 1x 8″ cake. For most 9″ cakes, you would then add on another 1/3 of batter (this is getting a little confusing), timing wise though I am unsure as I never baked 9″ cakes! x

    • Vandy on February 20, 2020 at 9:29 am

      This looks lovely and I’m dying to try it but we don’t get self easing flour where we live. Can I use all purpose flour instead ?

  22. Catherine Hodgson on February 3, 2019 at 5:26 pm

    Hi Jane, trying out your recipe tomorrow and can’t wait!! We do love your stuff..! I’m trying to make this into a cake would doubling up the recipe be enough for a 7” round? Thanks xxx

    • Jane's Patisserie on February 4, 2019 at 9:06 am

      I stick with the rule that one batch of cupcakes = 1x 8″ round. So for two layers, you’d need to batches of cupcakes!

  23. Leanne on November 21, 2018 at 10:35 am

    5 stars
    I have literally made this receive 5 times in the last 3 weeks! Really is one of the tastiest I’ve tried. Today I am attempting your biscoff cupcakes for my hubbys team meeting tomorrow!

  24. Leanne on November 1, 2018 at 10:19 am

    Hi Jane.
    Can the butterscotch sauce be made the day before the cupcakes? If so do you just store at room temperature? Wondering if it might go hard. Any advice?

    • Jane's Patisserie on November 1, 2018 at 1:09 pm

      Hiya! It can, and I would store it in the fridge. It will firm up, but just microwave it for 10 seconds or so to bring it back to room temp x

  25. Jamie on October 31, 2018 at 8:03 pm

    My butterscotch sauce gets absorbed by the cupcake..what am I doing wrong?

    • Jane's Patisserie on November 1, 2018 at 1:07 pm

      Are you putting it in before baking? Or if not, maybe not enough? The cupcakes are meant to be cooled fully before putting the sauce in, so there is no reason it should absorb? x

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