Name: Butterscotch Cupcakes
Yield: 18
Ingredients: 1 box yellow cake mix; 1 box butterscotch instant pudding mix; 1 cup water; ⅓ cup vegetable oil; 3 eggs; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 ½ tsp vanilla bean paste; 2 tsp milk; butterscotch morsels

AuthorMelissa Harvey

Yields18 Servings

Ingredients

1 box yellow cake mix

1 box butterscotch instant pudding mix

1 cup water

⅓ cup vegetable oil

3 eggs

1 cup unsalted butter, softened

4 cups powdered sugar

1 ½ tsp vanilla bean paste

2 tsp milk

butterscotch morsels

Directions

Preheat oven to 350°F. Line muffin pans with paper liners.

In the bowl of an electric mixer, combine cake mix, pudding mix, water, oil and eggs. Mix well.

Fill cupcake liners 2/3 full. Bake for 20-25 minutes. Remove from oven and cool on wire racks.

For Icing: Mix butter and powdered sugar until smooth and creamy. Add vanilla. Mix well. Add milk to desired icing consistency. Pipe icing onto cooled cupcakes. Top with butterscotch chips.

(Originally posted 2012-05-14)

CategoryCakes, Sweets