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Butterscotch Cupcakes with Cream Cheese Frosting

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Total Time

24 servings

Two of our favorite scrumptious things come together in this must-try treat: moist butterscotch cupcakes and luscious cream cheese frosting.

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What You Need

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Make It

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  • Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
  • Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.

How to Pipe Frosting

For an extra-special presentation, pipe frosting onto cupcakes. Insert a start decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.

How to Store

Store any leftover cupcakes in the refrigerator.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 260mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 30g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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