This recipe is for Butterscotch Cupcakes. It can also be made into a cake if cupcakes are not desired.
Can we just talk about my daughter’s taste buds for a second? She has the WEIRDEST taste buds. Brooklynn will NOT touch most chicken, ground beef, or pork… but she LOVES sausage, bacon, and hotdogs. She cracks me up!
She’s the same way with sweets. She will not TOUCH certain kinds of gummies, candy, and baked goods… but she LOVES butterscotch cupcakes.
I’m not going to lie – I don’t blame her for loving these cupcakes.
I was introduced to butterscotch cake when I was a teenager. I love the way the butterscotch morsels are crunchy on the top of the cake. It, in my opinion, is the very best cake treat.
Ingredients
- 1 box of Duncan Hynes Yellow Cake Mix
- 3 Snack Packs of Butterscotch Pudding
- 1/4 cup oil
- 3 eggs
- butterscotch chips
Instructions
- Preheat oven to 350 degrees.
- Mix the cake mix, pudding, oil, and eggs in a mixer.
- Fill the cupcake holders up 1/2 way with batter.
- Sprinkle a generous amount of butterscotch chips on the cupcake batter.
- Bake for 30 minutes.
Notes
If you want to make a cake instead, spray a pan with nonstick casserole pan. Fill the pan up with the batter and put the chips generously on the top of the cake. Bake for 30 minutes or until the cake has browned on the top.
Check out this marshmallow fondant recipe and add it to your dessert recipe collection!
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