Butterscotch Cupcakes with Pecans

Name: Butterscotch Cupcakes with Pecans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butterscotch chips; 1/2 cup pecans, chopped

Highlighted under: Classic Bakery Favorites

I absolutely adore making these Butterscotch Cupcakes with Pecans! The rich butterscotch flavor combined with the crunchy pecans creates an irresistible treat. Every time I prepare these cupcakes, I’m reminded of the joy they bring to friends and family during special gatherings. The aroma that fills the kitchen is heavenly, and the joy on everyone’s faces when they take that first bite is priceless. If you’re looking for a delightful dessert that’s easy to whip up yet feels indulgent, these cupcakes are the perfect choice for you!

Created by

Mario

Last updated on 2026-02-07T19:14:28.160Z

Each time I bake these Butterscotch Cupcakes, I can’t help but think of the nostalgia they bring. The method I’ve crafted involves brown sugar mixing with butter to create a deep, caramel-like flavor that envelops every bite. The key is to allow the sugars to dissolve fully before incorporating the dry ingredients, ensuring a smooth and moist cupcake.

What I particularly love about this recipe is that the pecans add a delightful crunch, balancing the cupcake's sweetness beautifully. A touch of butterscotch extract takes it over the top, intensifying the rich flavor. Trust me; these cupcakes will have everyone asking for the recipe!

Why You'll Love These Cupcakes
Irresistibly moist with a perfect balance of sweetness
Crunchy pecans add a delightful texture
Quick and easy to make, perfect for any occasion

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial in baking, especially for these Butterscotch Cupcakes with Pecans. When you cream the softened butter with brown sugar, you want the mixture to become light and fluffy, which is easier when the butter isn't cold. This aeration helps create a tender crumb in the final cupcakes. I recommend letting your eggs and butter sit out for about an hour before you start baking for optimal results.

Additionally, room temperature eggs emulsify better in the batter, integrating more smoothly into the mixture. This can also prevent curdling when adding wet ingredients, ensuring that your batter remains homogenous, which is vital for even baking. So don’t skip this step; it does make a difference in the texture!

Storing and Serving Tips

These Butterscotch Cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them, where they will last about a week. Just be sure to allow them to come to room temperature before serving to enhance their flavor and texture. If you’re looking to make these a bit ahead of time, you can also freeze the unfrosted cupcakes for up to three months, then let them thaw on the counter before serving.

Serving these cupcakes with a drizzle of caramel sauce or a light dusting of powdered sugar can elevate their presentation and flavor. For a little extra decadence, you might even consider pairing them with a scoop of vanilla ice cream. The contrast of cold ice cream against the warm cupcake is a delightful experience that family and friends will love!

Ingredients

Gather all your ingredients before starting to make the process smoother.

Cupcake Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped

Make sure to preheat your oven while you prepare the batter!

Instructions

Prepare your baking tools before you begin.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!

Add Butterscotch Chips and Pecans

Fold in the butterscotch chips and chopped pecans until evenly distributed.

Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these cupcakes fresh or store them in an airtight container.

Pro Tips

For extra flavor, try adding a pinch of cinnamon to the batter!

Common Pitfalls to Avoid

One common mistake when baking these cupcakes is overmixing the batter once you combine the wet and dry ingredients. Overmixing can lead to dense, chewy cupcakes instead of light and fluffy ones. Mix until just combined—some lumps are okay! It's better to err on the side of under-mixing, as the batter will continue to combine during the baking process.

Another issue can arise from incorrect oven temperatures. I highly recommend using an oven thermometer to ensure that your oven reaches and maintains 350°F (175°C). Ovens can often be off by 25°F or more, leading to underbaked or overbaked cupcakes. Keep an eye on your cupcakes towards the end of the baking time and start checking for doneness a minute or two earlier than suggested.

Ingredient Variations and Customizations

If you want a nut-free version of these cupcakes, feel free to omit the pecans or substitute them with chocolate chips or toffee bits to keep the texture interesting. For an even richer butterscotch flavor, consider adding a tablespoon of butterscotch syrup to the wet ingredients. This will intensify the sweetness and deepen the overall flavor profile of the cupcakes.

You can also experiment with different types of nuts, like walnuts or almonds, if you want to switch things up. These will complement the buttery and sweet notes of the butterscotch while adding their own unique texture and flavor. Just make sure to chop them finely to incorporate evenly into the batter!

Questions About Recipes

→ Can I use walnuts instead of pecans?

Yes, walnuts can be used as a substitute for pecans for a different flavor.

→ Can I freeze these cupcakes?

Absolutely! You can freeze the cupcakes for up to 3 months. Just make sure they're well-wrapped.

→ How do I know when the cupcakes are done?

Insert a toothpick into the center; if it comes out clean, the cupcakes are done.

→ Can I make these cupcakes without eggs?

Yes, you can substitute eggs with applesauce or flaxseed meal mixed with water to create a vegan version.