Try them for your kids’ following play dates, pool parties, birthday parties, or picnics, and you will surely win loads of appreciation.
With the lovely melt-in-your-mouth texture and the sweetness on point, these amazing little cupcakes of heavenliness are a breeze for even novice bakers because they are so simple and easy to bake. Reason? Well, these are superbly moist and amazingly delicious! Made with cake flour, butter, sugar, and vanilla flavoring and infused with crunchy butterscotch chips, this recipe is a treasure to marvel at! These cupcakes have a softer crumb and a fluffy texture with an irresistible flavor to match, which makes them an absolute indulgence for those invaded by sweet cravings!
A straightforward and versatile recipe Easy to bake Vegetarian and eggless Infused with the crunchy butterscotch chip!
And the best part is, they are better than store-bought cupcake mixes as they don’t use any preservatives or artificial flavorings as the store-bought cupcakes do. Indulge in these little beauties that are packed with the utter deliciousness and irresistible flavors of butterscotch, and I bet you can’t just stop yourself at the first one.
Baking Powder — The raising agent responsible for aerating the cake batter to make it feathery, light, and fluffy. Without this, the cake will be flat and dense like a cookie! Butter — Softened butter is used for making the cake batter as it brings moistness and buttery richness to the cupcakes. Softened butter also blends well with the other ingredients and sugar when preparing the cake batter. You can use any neutral-tasting oil as well for this recipe. Buttermilk — Being acidic, buttermilk helps tenderize the gluten present in the cake flour, giving the cupcakes their deserved softness and structure. It also renders a pleasant tang to the cupcakes. Salt — Added to the cake batter to balance the cake’s sweetness and sourness and enhance the flavors of the other ingredients present in the cake. Vanilla Essence — A subtly enticing fruity flavor is added to the batter by the vanilla essence, which takes the overall taste of the cake to another level. Butterscotch chips — Lend a lovely crunch and fun element to the cupcakes besides an added flavor! You may sub these with dark chocolate chips or white chocolate chips. Water — Used in this recipe for making sugar syrup.
To prevent curdling of the batter — Your batter may curdle during mixing owing to the difference in the ingredients’ temperatures when mixed. Ensure that all the ingredients are at room temperature when added to the batter to prevent curdling. Also, beat the butter and sugar first until they are light and fluffy. Gradually add the rest of the ingredients. Choice of flavors — I have added vanilla essence to my eggless butterscotch cupcakes for the fruity taste. However, you may feel free to add butterscotch or any other flavor of your choice. You may also replace butterscotch chips with semi-sweet chocolate chips or different variants, as per your liking. Measure ingredients correctly — Correct measurement of ingredients is the key to the best-baked butterscotch cupcakes. For example, adding more flour to the batter results in dry and crumbly cupcakes, while adding more butter/oil will make the cupcakes denser. So, when baking these cupcakes, follow the instructions below carefully. Fresh ingredients deliver the best results — Always use fresh ingredients, or the results will be disappointing. For example, the old all-purpose flour will taste unpleasant, and the old baking soda (on losing its power) will not help the cupcakes to rise, resulting in a failed recipe. The temperature of the ingredients when mixing — Cold ingredients will not blend well, resulting in the curdled or crumbled batter. When combining, always bring all the ingredients to room temperature, as they will then blend properly.
Avoid over-aerating — While aerating is essential, over-aerating is unfavorable for the cake to rise. Over-mixing the batter leads to over-aerating, resulting in heavy and compact textured cake, so always avoid it. Mix the batter until just well combined for best results. Ice-cream scoop for easy portioning — You can use an ice-cream scoop to fill the cupcake liners to make the portioning easier and quick and get similar size eggless butterscotch cupcakes. Go for your preferred frosting — You can top these little cuties with just any frosting of your choice. However, ensure that the cupcakes have cooled down completely before you top them because any warmth left in the cupcakes will melt away the frosting. Serving suggestions — If you have stored your cupcakes in the fridge, they firm up and feel dry because of the butter. The best way to serve them is to bring them to room temperature, so the butter gets softened. You can also warm them in the oven for a few seconds (if they don’t have the frosting) to freshen them up.
Follow the step-by-step instructions to make the best Eggless Butterscotch Cupcakes
Follow the instructions and bake the gorgeous batch of butterscotch cupcakes you have ever devoured! Should you make these Eggless butterscotch cupcakes, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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