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A close up of a hand holding a butterscotch cupcake with frosting and fall colored sprinkles.

Butterscotch Cupcakes

Doctor up a boxed vanilla cake mix combined with butterscotch pudding for a delicious cupcake that’s topped off with homemade vanilla buttercream
frosting.
5 from 19 votes
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 20 cupcakes
Author: Hezzi-D

Ingredients

For the cupcakes:

  • 1 box white or yellow cake mix
  • 1 c. milk
  • 4 eggs
  • 1/2 c. 1 stick butter, melted
  • 1 package 3.4 oz instant Butterscotch Pudding mix

For the frosting:

  • 1 c. 2 sticks butter, softened
  • 2 teaspoon vanilla extract
  • 4 c. powdered sugar
  • 1-2 Tablespoons milk

Instructions

  • Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners and set aside.
  • In a large bowl combine the milk, eggs, and butter. Mix well.
  • Add in the cake mix and the pudding mix and whisk for 2 minutes or until well combined.
  • Divide the batter betwweenl the cupcake liners filling them 2/3 of the way full.
  • Bake for 17-20 mintues or until a toothpick inserted into the center comes out clean.
  • Remove from ovena nd cool completely on a wire rack.
  • To make the frosting place the butter in a large bowl and beat with a mixer on medium speed until smooth.
  • Add in the vanilla and powdered sugar and beat until smooth.
  • Add in the milk and beat on medium high speed until desired consistency is reached.
  • Pipe the frosting on the cupcakes and enjoy!

Notes

A Hezzi-D original recipes