Butterscotch Cupcakes with Salty Caramel Frosting

 I often go through my cookbooks using makeshift bookmarks like tiny pieces of paper or old receipts, whatever is near me at the time, to mark recipes or designs I want to make and I have many marked off, especially in the Betty Crocker The Big Book of Cupcakes. Until, last night, I had something totally different planned on my list of things to bake today and at the last minute I started thinking of something different. Most of the time I create my cupcakes around a design, because that's what I like! I have kids and I am just a big kid myself and like fun looking cupcakes! But today, I decided to change it up a bit with different flavors and try the Butterscotch Cupcakes with Salty Caramel Frosting that was calling my name out of the Betty Crocker The Big Book of Cupcakes!

Cupcakes

2-1/2 cups AP flour

2-1/2 tsp baking powder

1/2 tsp salt

1 cup butter or margarine, softened (I used margarine)

1 cup sugar

3 eggs

2 tsp vanilla extract

2/3 cup of milk

    

Combine flour, baking powder, and salt in medium bowl. In large bowl beat margarine, and sugar for about 2 minutes, occassional scrapping the bowl. Add in one egg at a time, beating well after each one. Add in vanilla. Turn mixer to low speed and alternate adding flour mixture and milk, beat just until blended. Mix in 3/4 cup butterscotch chips. Fill 24 cupcake liners 2/3 full. Bake in preheated 350 degree oven 18-20 minutes. Cool completely on wire rack.

 
While the cupcakes are cooling...

  

Frosting

1/2 cup butter or margarine (I used margarine)

1 cup brown sugar

1/4 cup milk

3-1/2 cups confectioners sugar

  

In 2 qt saucepan, melt margarine over medium, slowly whisk in brown sugar and continue to whisk with heat on medium until boiling. Whisk in milk. Continue whisking on medium until boiling. This whole process just takes a few minutes. Once boiling remove from heat and let cool for 30 minutes. (Set your timer!) After 30 minutes, gradually whisk in confectioners sugar, it will start out lumpy, but the lumps will whisk out. After mixing well, I thought it was still a little too warm to frost the cupcakes, so I put it in the freezer for no more than 5 minutes and this cooled it off quite quick. The frosting will crust over a little and need to be stired before frosting.

Frost cupcakes and sprinkle with a little coarse kosher salt. The recipe calls for 1/2 tsp total for all 24 cupcakes. I may have used a little more, I didn't measure, but the amount I used tasted perfect!

Some of these had more butterscotch chips than other...that was my fault, I should have stirred the batter at least once when filling the liners. But then again, the cupcakes with more butterscotch chips, are like a cupcake with an extra present inside!

Either way, they were YUMMY! My son described them as not too sweet, just perfect! My daughter said "These are darn good!" They are YUM!

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These Cupcakes are shared at:

Sweetology: Tea Party Tuesday
The Kurtz Corner: Tuesday Tutorials
Jam Hands: Recipe Sharing Monday
Talking Dollars and Cents: Muffin (and Cupcake) Mondays
Bizzy Bakes: Bake with Bizzy
Home Savvy: Savvy HomeMade Monday
Tatertots and Jello: Weekend Wrap Up
Rook No. 17: A Little Birdie Told Me
Hoosier Homemade: Cupcake Tuesday
Lady Behind the Curtain: Cast Party Wednesday
This Chick Cooks: These Chicks Cooked
Pinch of This, That & the Other: Whisking Wednesdays
Daily Organized Chaos: Foodie Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Kissed By A Frog: Frog Blog Love Linky
Something Swanky: Sweet Treats Thursday
Around My Family Table: Turning the Table Thursday
Alli N Son- Sweet Tooth Friday
Tidy Mom- I'm Lovin It
Mangoes and Chutney- Fat Camp Friday
Bacon Time: Party Mindie Style
Sweet as Sugar Cookies: Sweets for a Saturday
A Well-Seasoned Life: Sweet Indulgences Sunday