Gluten-Free Butterscotch Cupcakes that are rich, tender, and perfect for anyone who loves caramel or butterscotch. These gluten-free cupcakes are going to have you reaching for seconds. And the smooth, creamy, butterscotch frosting is incredible.
Gluten Free Butterscotch Cupcakes
Chocolate desserts have been my go-to lately, and I’m ready to switch things up a bit. Don’t get me wrong, I still LOVE chocolate anything. In order I prefer dark, white, and then milk chocolate as a last resort. I know I’m weird.
With summer upon us I thought it would be fun to rotate something new into my kitchen… something special. These butterscotch cupcakes are perfectly sweet, spongy, and are begging to be eaten. You can make them for a special occasion, dinner party, or a picnic.
I will warn you though, these cupcakes are RICH. They are bursting with butterscotch and will make any butterscotch lover swoon.
There’s no real secret to these gluten-free butterscotch cupcakes, they use butterscotch chips. I used the base recipe from my Gluten-Free Vanilla Cupcakes recipe and switch a couple of ingredients up to give more of a butterscotch flavor, then I topped these delightful gluten-free cupcakes with butterscotch frosting, and a drizzle of butterscotch. Is your mouth watering yet?
I’ve listed some questions and answers below to help you create the best gluten-free butterscotch cupcake.
Why did my cupcakes explode?
First off, you may have overfilled the cupcake wells. Never fill more then 3/4 of the way full, and it’s best to stick to around 2/3’s of the way full. I use a 1/4 measuring cup to fill mine. Another reason could be that you added too much leavening agent, or that you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
Why did my cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Can I use coconut sugar?
Yes, you can. Just a warning though, your cupcakes will be darker in color and the texture will be a little denser. Don’t worry though, they’ll still be super scrumptious. Just replace the granulated sugar and brown sugar in this recipe with coconut sugar.
Can I make these gluten-free butterscotch cupcakes dairy-free?
The cupcake portion is already dairy-free, it’s the frosting you’ll need to convert. Use dairy-free butter, dairy-free milk in place of the milk and heavy cream, and either use gluten-free, dairy-free butterscotch chips, or a dairy-free caramel sauce in place of the butterscotch ganache (in the recipe card below). If you use dairy-free caramel sauce, the cupcakes will be more like a caramel then a butterscotch, but still tasty.
When you make these gluten-free butterscotch cupcakes don’t forget to top them with the remaining butterscotch ganache, that’s what fancy’s them up. Butterscotch is a fancy word, so butterscotch cupcakes should be fancy right?
If you make these cupcakes please stop back by and let me know what you think!
For the cupcakes:
- 1/2 cup vegetable oil (or oil of choice)
- 1/2 cup granulated sugar
- 1/4 brown sugar, packed
- 2 large eggs, room temperature
- 1 1/4 cups all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1/4 teaspoon salt
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 2 teaspoons gluten-free vanilla extract
For the butterscotch ganache:
- 2 oz gluten-free butterscotch chips (about 1/4 cup)
- 3 tablespoons heavy cream
For the butterscotch frosting:
- 1/2 cup butter (1 stick), at room temperature
- butterscotch ganache
- 3-4 cups powdered sugar (more or less depending on how thick you want it)
- 1-2 tablespoons of milk for consistency
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugars.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the butterscotch ganache - Place the butterscotch chips and heavy cream in a microwaveable safe dish, cover and heat in medium for 60 seconds. Let sit for 5 minutes then whisk until smooth and creamy. Cool to room temperature.
- For the butterscotch frosting - Cream the butter in the bowl of an electric mixer until light and fluffy. Add in half the room temperature ganache and mix until well combined. If desired, add in more for a stronger flavor. Beat in powdered sugar, and milk until desired consistency. Note: if the ganache firms up, reheat for 15 seconds in the microwave.
- Once the cupcakes are completely cool, frost each cupcake with butterscotch frosting.Store cupcakes in an airtight container at room temperature for up to 3 days.
Serving Size:1 cupcake
Amount Per Serving: Calories: 390Total Fat: 19gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 60mgSodium: 110mgCarbohydrates: 32gFiber: 0gSugar: 32gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.