Butterscotch Spice Cupcakes

I have this thing for cupcakes. I don't know what the obsession is, but I seriously love cupcakes. I frequent local bakery shops trying to find the perfect cupcake. But I'm not gonna lie, I've turned into a cupcake snob. I can find GOOD cupcakes, but not the "oh-my-heck-these-knock-my-socks-off cupcakes." Either the cupcake is a little too dry or the frosting leaves that filmy, greasy texture in my mouth.

I have tried several recipes trying to find the perfect cupcake. Well, I think this recipe is pretty dang close. I made a double batch of these delicious cups of heaven and took them to my work to let my co-workers sample. One co-worker said, "I'm not into cupcakes, but these are so delicious!" This same co-worker also said she didn't like homemade frosting because her mom never made good frosting, so she prefers store-bought (*gasp* I know!). It's been my mission in life to introduce her to lick-your-fingers delicious homemade frosting. My mission was accomplished with this cupcake. More to come later on that.

These cupcakes remind me of Fall. They are so full of flavor and contain everything great about Fall: spices, pumpkin and butterscotch. Then, when you think THAT can't get any better, those spices and pumpkin marry butterscotch and create this gloriously delicious cupcake. These cupcakes are moderately dense, extremely moist and have the perfect combination of spices, pumpkin and butterscotchy goodness. This recipe is definitely going to be added to our list of Fall traditions. I think these would be perfect for a Thanksgiving dinner if you want something different than the usual Pumpkin pie. They are pretty easy to make and all of the ingredients I had on hand.

 So here's what you need:
-(1) Duncan Hines spice cake mix
-(3) large eggs
-1/2 C. water
-1/3 C. canola oil
-1 C. pumpkin (plain, packed pumpkin)
-(1) tsp. real vanilla
-(1) small box of instant butterscotch pudding (not prepared)
-3/4 tsp. Pumpkin Pie spice
-6 oz of butterscotch chips (about 1/2 of a standard bag of baking chips)

1. Preheat oven to 350 degrees. Line 2 muffin tins with 22 cupcake liners (I love, love, love the foil liners made by Reynolds. The cupcakes stick less to the foil liners and makes a gorgeous presentation).

2. In a large mixing bowl, add cake mix, eggs, water, oil, pumpkin, pudding and spice. Mix well until incorporated. Add butterscotch chips.

3. Scoop batter and portion evenly into liners and fill to about 2/3 full. This batter doesn't rise a ton, so I use this little beauty and it made this step so easy and all of my cupcakes were uniform. I got this at my local restaurant supply store for about $8. It is a DSS24 size which is holds 1 3/4 oz.


4. Bake at 350 degrees for about 14-16 minutes or until toothpick comes out clean. Take out of oven and transfer to a wire rack to cool completely.

5. Once cupcakes are completely cook, frost with your favorite frosting. When I made these cupcakes, I used the Biscoff Spice Cream frosting recipe. It's so yum!

Printable recipe:

Butterscotch Spice Cupcakes
Makes about 22 cupcakes

(1) Duncan Hines spice cake mix
(3) large eggs
1/2 C. water
1/3 C. canola oil
1 C. pumpkin (plain, packed pumpkin)
(1) tsp. vanilla
(1) small box of instant butterscotch pudding (not prepared)
3/4 tsp. Pumpkin Pie spice
6 oz of butterscotch chips (about 1/2 of a standard bag of baking chips)

Preheat oven to 350 degrees. Line 2 muffin tins with 22 liners. In a large mixing bowl combine cake mix, eggs, water, pumpkin, vanilla, pudding and spices. Mix well to incorporate. Add butterscotch chips and stir. Scoop evenly into muffin tins, filling to about 2/3 full. Bake for 14-16 minutes, or until a toothpick comes out clean. Let cool completely then frost.