Pumpkin Butterscotch Chip Cupcakes

By á-43062

from SprinkleBakes.com

Ingredients

• Cake
• 1/2 cup/ 113g unsalted butter
• 1 cup/ 200g granulated sugar
• 2 large eggs
• 1 teaspoon/ 5g vanilla extract
• 1 1/2 cups/ 195g all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon/ 1.5g baking soda
• 1/2 / 2g teaspoon salt
• 2 teaspoons/ 8g pumpkin pie spice
• 3/4 cup (180ml) pumpkin puree (canned is fine)
• 1/2 cup/ 100g butterscotch baking chips roughly chopped
• Frosting
• 1 cup/200g butterscotch chips
• 1/2 cup plus 2 tablespoons/ 140g unsalted butter, softened
• 1 1/2 cups/ 175g confectioners sugar
• Pinch salt

Details

Servings 12
Preparation time 25mins
Cooking time 45mins
Adapted from sprinklebakes.com

Preparation

Step 1

1. Preheat oven to 350F.

2. In a large bowl, beat together the butter and sugar with a hand mixer. Add the eggs one at a time. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. With the mixer on low speed add the flour mixture and pumpkin puree to the butter mixture, alternating in three additions, beginning and ending with the flour mixture. Mix in chopped butterscotch chips on low speed. Scrape down bowl and mix again. Fill muffin cups about 3/4 full and bake for 18-20 minutes or until the cakes bounce back when pressed in the center.

3. For the frosting, melt butterscotch chips with 2 tablespoons (27g) butter at 30 second intervals in the microwave. Stir well between heating. Butterscotch chips will be thicker than semisweet chips when melted (even with the addition of butter), so don't overheat or chips will scorch; just stir and mash chips together with the butter until no lumps remain.

4. Combine melted butterscotch mixture and 1 stick (113g) unsalted butter in a large bowl. Mix on high speed with an electric hand mixer. Add confectioners sugar in two additions. Add pinch of salt. Beat on high speed until light and fluffy. If mixture is too thick, add milk 1 tablespoon at a time until it's piping consistency. Transfer frosting to a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes.