Butterscotch Cupcakes

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 medium cupcakes 1x


  • 1/3 cup Plain Yogurt / Curd, at room temperature
  • 1/4 cup Brown Sugar (adjust for sweetness)
  • 1/3 teaspoon Baking Powder
  • 1/3 teaspoon Baking Soda
  • 1/5 cup Vegetable Oil
  • 1 teaspoon Butterscotch Essence (if not, use vanilla)
  • 3/4 cup All Purpose flour
  • a pinch of Salt (optional)
  • 1/4 cup Almond Slivers (optional) {Blanch almonds, peel skin and slice lengthwise}

Equipment Used

  • Cupcake mold


  • Using brown sugar gives a distinct butterscotch flavor. If you want to use regular sugar, try finding Butterscotch essence and use more of that.


  1. Preheat oven to 160 C. Line cupcake molds with liners.
  2. Add brown sugar and yogurt to a mixing bowl and beat well till the sugar dissolves.
  3. Add baking powder, baking soda to the yogurt mixture and mix well. Let it rest for 3-4 minutes. You’ll see a lot of air bubbles.
  4. Add oil and butterscotch extract to it and mix well.
  5. Add the flour and salt Mix gently to incorporate flour into mixture. Don’t overmix or the cupcakes will be tough.
  6. Add almond slivers and mix into batter. (optional)
  7. Fill each cupcake mold about three quarters full with the batter. Add a few almond slivers on top of the batter.
  8. Bake at 160 C / 325 F for 25-30 minutes or until the cupcakes are fully cooked through.
  9. Let them cool a bit and serve.

  • Category: Cupcakes