Saturday, September 24, 2011

Breathe In the Butterscotch

        I woke up with a strong desire for butterscotch, and when I get a craving for butterscotch I don't let anything stand in my way. It's one of my favorite flavors, as its sweetness is offset by a hint of saltiness that I love. It didn't take me long to determine I was in the mood for something thick, chewy, and with a truckload of concentrated butterscotch flavor. 
        Believe it or not, sweet-and-salty treats are a major competitor for my love for chocolate and in some cases even beat chocolate completely (gasp!). While I can somehow manage to hold myself back from sneaking a few chocolate chips during baking… I can't say the same for their butterscotch counterpart. I certainly could have practiced a little more restraint as I baked these Butterscotch Blondie Cupcakes.
Butterscotch Blondie Cupcakes
        Have you ever smelled that heavenly smell unique to butterscotch? If not, go find yourself a bag of butterscotch chips or anything butterscotch for that matter. Even better: bake these butterscotch blondies and let the scent fill your kitchen. I seriously wish the air smelled like that. That would be the day.
        These blondies are baked in a muffin tin. The result is exactly what I was looking for when the craving hit; they have a nice and generously thick bite as well as a moist and tender crumb. Dee-licious.

         Dense and chewy like a good blondie, the word "cupcake" refers more to the appearance than the texture. If the texture was cakey, they'd just be butterscotch cupcakes. I'm sure those would be good too but on this particular baking expedition "cakey" didn't make the cut. I wanted dense and these blondies delivered.
        The cupcake liners were an adorable accessory and they were easily removable when the blondies were oven-fresh, but after the blondies were left to cool for a while they became a tad stubborn. Next time I bake these I will either remove the liners a few minutes after pulling them from the oven or try greasing the tins instead. I've edited the recipe to include this.
        So, so flavorful. Taking a big bite of one of these was like being hit at full-speed by a butterscotch truck. 
        I don't think they have those. 
        They should. I'd buy one.  

Butterscotch Blondie Cupcakes
(Adapted from Martha Stewart Cupcakes)
Yield: 12 to 15 cupcakes
Print This Recipe

1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips


  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.
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  1. Paper Plates and ChinaSeptember 24, 2011 at 4:14 PM

    Butterscotch and Blondies...two of my favorite things!  I bet they are super yummy!

  2. i'm making these right now they're in the oven! I'm excited!

  3. These sound so fabulous, Nicole!! I love butterscotch too, but I barely bake with it!

  4. those cupcakes sound so very very good!  They are going on my to do list for my classes at school , my girls will love them!

  5. I'm very happy to hear that! I'd love to know how it goes for you! :)

  6. Those look really cute. When I think of butterscotch I usually think of something thick that gets stuck in my teeth, but I like that your cupcakes look so light and moist!

  7. Fabulous!  My mom makes cookies with buterscotch chips and I always have her send me some at christmas time!  These cupcakes look delicious, could I pretend they are muffins and eat them for breakfast! :)

  8. I love them! It's been a while since I've had anything with butterscotch.

  9. Oh, my, these sound simply amazing!!!  I go nuts for butterscotch anything!! YUM.

  10. These look incredible. I am a huge butterscotch fan. Not only do I love that you incorporated it into a blondie, but I also love your choice to make it in a thick, generous cupcake shape.

  11. " I wanted dense and these blondies delivered." -- I am all about texture!I just posted about a new bar recipe I came up with and they are dense.  I dont want light, airy, cakey...I want dense :)Love butterscotch!Found you from Tasteologie

  12. looks yummy...I can imagine the butterscotch aroma. Great photos. Thanks for sharing!

  13. Oh my. These are AMAZING! I just got finished baking them. I only made half the recipe because it's usually me eating all the baked goods, but after my guy and I ate a large portion of the batter, he asked me why I made so little. We don't have butterscotch anything in Germany let alone butterscotch chips, so I'm saving my two bags of brought along chips for these. Yummy! And so easy. I love butterscotch and it's probably my favorite flavor ever. I'm rambling at this point but really, these are awesome. Thanks for sharing the recipe! 

  14. I'm so happy you liked them! I am a MAJOR fan of butterscotch, too… I go crazy for the stuff. Thanks so much for letting me know!

  15. Yum! I love that there's no frosting on these so technically they can be called "muffins," which means there's a gazillion less calories than cupcakes, AND they can be eaten for breakfast without any guilt!

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