Butterscotch Cinnamon Cupcakes: Irresistibly Soft Delight!
Irresistibly soft and swirled Butterscotch Cinnamon Cupcakes dripping with golden sweetness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 115 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 375g all-purpose flour
- 180ml warm milk
- 60g unsalted butter, melted
- 1 egg
- 100g brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 7g instant yeast
- 120g brown sugar (for filling)
- 60g butter (for filling)
- 60ml coconut cream
- 1/2 tsp vanilla extract
Instructions
- Mix flour, sugar, yeast, and salt. Add milk, melted butter, and egg. Knead until smooth (8–10 min). Cover and let rise 1 hour.
- Mix softened butter, brown sugar, and cinnamon for the filling. Spread over rolled-out dough. Fold, slice, twist, and place in muffin liners.
- Cover and let rise 30–40 min until puffy.
- Bake at 175°C (350°F) for 18–22 minutes until golden brown.
- In a saucepan, melt butter and sugar for the glaze. Stir in cream and vanilla; simmer 3–4 min until glossy.
- Drizzle butterscotch glaze over warm cupcakes and serve.
Notes
- Sprinkle extra cinnamon sugar on top for crunch.
- For vegan: use dairy-free butter and milk.
- Serve warm with extra drizzle for indulgence.
Nutrition
- Serving Size: 1 cupcake
- Calories: approx. 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg