Butterscotch Caramel Cupcakes with Maple Buttercream Frosting

Have you ever used maple extract in your kitchen? It’s amazing. Just a few drops and you will literally smell pancakes all day.

Maple + Butterscotch + Caramel. Three delicious but oft neglected flavors in my kitchen.

I wanted to make these cupcakes for those neglected baked good fans who would prefer fruit or non-chocolate flavors. I made these for work and they received RAVE reviews. I actually never even tried the completed cupcakes – just the frosting… which was finger lickin’ good!

Non-chocolate lovers rejoice!!

Butterscotch Caramel Cupcakes

slightly adapted from Cupcakes! From the Cupcake Doctor


  • 1 package 18.25 oz yellow cake mix
  • 1 package 3.4 oz vanilla or butterscotch pudding
  • 1 c. water
  • 1/2 c. vegetable oil
  • 4 large eggs
  • 1 t. vanilla
  • 1 t. caramel flavoring (I use Loran oil flavorings)


  1. Preheat oven to 350 degrees. Place 24 cupcake liners in 2 cupcake pans. Set aside.
  2. In a large bowl, mix together all ingredients. Use a whisk or electric mixer and mix well.
  3. Use a 1/3 c. measuring cup to scoop the batter into each liner, filling it 3/4 of the way full. Remove any empty cupcake liners if you have any.
  4. Bake cupcakes for about 18-20 minutes, turning about 2/3 of the way through for even browning. Use a toothpick or skewer to test its doneness. You want it clean or with dry crumbs.
  5. Cool in pans for about 5 minutes before removing to wire rack to cool completely.

Maple Buttercream Frosting

slightly adapted from Cupcakes! From the Cupcake Doctor


  • 1 8 oz package cream cheese, at room temperature (reduced fat is fine – don’t use fat free)
  • 4 T. (1/2 of a stick) butter, at room temperature
  • 2 1/4 – 2 3/4 c. powdered sugar
  • 1/2 t. – 3/4 t. maple flavoring
  • 3/4 c. melted butterscotch chips


  1. Place the cream cheese in the bowl and beat. It’s imperative that it’s room temperature. Add in butter and beat well.
  2. Sift in 2 1/4 c. powdered sugar. Mix on low until incorporated. Mix on medium for a minute or so.
  3. Add in 1/2 t. maple flavoring and butterscotch chips. Beat well for a few minutes. Taste. Add in additional maple flavoring if you’d like. If the texture is too thin, add in more powdered sugar – a couple tablespoons at a time.
  4. Pipe or spread on. Keep cupcakes in the refrigerator.

About jkl

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , . Bookmark the permalink.

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