Butterscotch Cupcakes with Pecans

Name: Butterscotch Cupcakes with Pecans
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup brown sugar, packed; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1/2 cup butterscotch pudding mix; 1 tsp baking soda; 1/2 tsp salt; 1 cup pecans, chopped; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup butterscotch sauce; 1 tsp vanilla extract; 2-3 tbsp milk

Highlighted under: Festive Flavor Collection

I absolutely love baking these Butterscotch Cupcakes with Pecans for any occasion. The combination of sweet butterscotch and crunchy pecans gives each bite a delightful texture that’s hard to resist. With a warm, fragrant aroma filling my kitchen while they bake, these cupcakes truly make my day brighter. They are perfect for sharing with friends or enjoying as a little indulgence during the week. Trust me, once you try them, you won’t want to bake anything else for dessert!

Created by

Noah

Last updated on 2026-02-07T17:42:27.847Z

While experimenting in the kitchen, I stumbled upon this mouthwatering blend of butterscotch and pecans. I decided to turn that inspiration into cupcakes, and boy, did it pay off! A rich butterscotch flavor infused into the moist cake pairs perfectly with the crunchy texture of chopped pecans.

My secret is adding a bit of butterscotch pudding mix to enhance the flavor and ensure a moist crumb. This technique not only adds depth but also keeps the cupcakes fresh longer—a perfect treat for gatherings or a cozy dessert at home.

Why You'll Love These Cupcakes
Rich butterscotch flavor enhanced with crunchy pecans
Moist and fluffy texture, making every bite delightful
Perfect for celebrations, gatherings, or just because!

Understanding the Ingredients

The core of these Butterscotch Cupcakes is the butterscotch pudding mix, which not only contributes a rich flavor but also enhances moisture, yielding a soft and fluffy texture. I always opt for a quality pudding mix, as it creates a noticeable difference in both taste and mouthfeel. If you’re looking for a lighter variation, consider using instant vanilla pudding mix as a substitute, though the flavor will be more subtle.

Brown sugar is key in this recipe, providing a deeper caramel-like taste that complements the butterscotch beautifully. When creaming butter with brown sugar, look for a light and fluffy consistency, which should take about 3-5 minutes with a hand or stand mixer on medium speed. This process not only aerates the mixture but also ensures a tender cupcake.

Baking Tips for Success

To achieve perfectly baked cupcakes, take care not to overmix the batter once the dry ingredients are added. Overmixing can lead to dense cupcakes as it develops gluten in the flour. Stir gently until just combined, and you'll be rewarded with a light and airy texture. Also, be sure to fill each cupcake liner about two-thirds full; this allows for even rising without overflow.

Keep an eye on your cupcakes as they bake. They usually take about 18 minutes, but ovens can vary. A good test is to insert a toothpick into the center of one cupcake; it should come out clean or with just a few moist crumbs attached. If they start to brown too much before this point, you can cover them loosely with aluminum foil for the final minutes of baking.

Ingredients

Gather these ingredients to create scrumptious butterscotch cupcakes:

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/2 cup butterscotch pudding mix
1 tsp baking soda
1/2 tsp salt
1 cup pecans, chopped

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup butterscotch sauce
1 tsp vanilla extract
2-3 tbsp milk

Make sure to measure everything accurately for best results!

Instructions

Follow these steps to bake your delicious cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix Dry Ingredients

In a bowl, sift together flour, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and brown sugar until fluffy.

Add Eggs and Buttermilk

Beat in the eggs one at a time, followed by the buttermilk and butterscotch pudding mix.

Combine Wet and Dry Mixtures

Gradually add the sifted dry ingredients to the wet mixture, stirring just until combined.

Fold in Pecans

Gently fold in the chopped pecans without overmixing.

Bake the Cupcakes

Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18 minutes or until a toothpick comes out clean.

Prepare the Frosting

While cupcakes cool, beat together the softened butter, powdered sugar, butterscotch sauce, vanilla extract, and milk until light and creamy.

Frost the Cupcakes

Once cooled, frost the cupcakes generously with the butterscotch frosting.

Enjoy these delightful goodies with family and friends!

Pro Tips

For an even richer flavor, you can drizzle additional butterscotch sauce on top of the frosted cupcakes just before serving.

Storing and Freezing

These Butterscotch Cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you'd like to keep them longer, consider freezing the unfrosted cupcakes. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag. They can last up to 3 months in the freezer, making them a great make-ahead treat.

To thaw, simply remove the cupcakes from the freezer and let them sit at room temperature for about an hour. Once thawed, frost them with the butterscotch frosting for a fresh taste and enjoy. I find this method works well to maintain their moistness!

Serving Suggestions

These cupcakes are delightful on their own, but you can elevate them by adding a sprinkle of flaky sea salt on top of the frosting for a sweet-salty contrast. They make a wonderful addition to dessert tables at parties or family gatherings, and pairing them with a scoop of vanilla ice cream takes them to the next level of indulgence.

For variations, consider adding chocolate chips or a swirl of caramel into the batter before baking for an extra layer of flavor. You can also experiment by mixing in different nuts, like walnuts or even toasted coconut, to give a unique twist to each batch.

Questions About Recipes

→ Can I use a different type of nut?

Absolutely! Feel free to substitute with walnuts or almonds if you prefer.

→ How should I store the cupcakes?

Keep them in an airtight container at room temperature for up to three days.

→ Can I freeze the cupcakes?

Yes, you can freeze them without frosting for up to two months. Just thaw before serving and frost afterward.

→ Is there a vegan option for this recipe?

You can substitute eggs with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water) and use plant-based milk.