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Pumpkin Butterscotch Chip Cupcake


  • 113g unsalted butter

  • 200g granulated sugar

  • 2 large eggs

  • 1tsp vanilla extract

  • 195g all-purpose flour

  • 1tsp baking powder

  • 1/4tsp baking soda

  • 1/2tsp teaspoon salt

  • 2tsp pumpkin pie spice

  • 180ml pumpkin puree (canned is fine)

  • 100g butterscotch baking chips, roughly chopped


  • 200g butterscotch chips

  • 140g unsalted butter, softened

  • 175g confectioners sugar

  • Pinch of salt


  1. Preheat oven to 175degC.

  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.

  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.

  4. 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.

  5. Fill muffin cups about 3/4 full and bake for 18-20mins or until the cakes bounce back when pressed in the center.

  6. For the frosting, melt butterscotch chips with 2tbsp (27g) butter at 30sec 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.

  7. Combine melted butterscotch mixture and 1 stick (113g) unsalted butter in a large bowl. Mix on high speed with an electric hand mixer.

  8. 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.

  9. Transfer frosting to a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes.

Adapted from Sprinkle Bakes

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