Eggless Butterscotch Cupcakes

Do you love butterscotch? Then you have to try this super moist and delicious Eggless Butterscotch Cupcakes recipe!  These cupcakes are super moist, and has melt-in-your mouth kind of texture. 

Eggless Butterscotch CupcakesHello friends, how’s your weekend going so far? Weekend for me is all about organizing myself for the next week and outdoor activities. In between all this, my kids planned a play date and by the evening I will be playing host to 7 young boys. Eggless Butterscotch Cupcakes

With little time left on hand, I get on my mission to fix something yummy and tasty, making sure that the treats are prepared to everyone’s liking. After brainstorming couple of ideas, I came up with these easy-to-fix cupcakes that would will surely please many taste buds. 

I am sure no one will be able to resist these soft & moist cupcakes that are packed with butterscotch flavor. Oh so yummy, and a total delish! 

Eggless Butterscotch Cupcakes

Once you taste these cupcakes you will fall in love with it’s delicate, melt-in-your- mouth-kind-of-texture. These cupcakes are –

✓ Eggless and easy to make 

✓ is packed with butterscotch flavor

✓ super soft and moist

✓ and is perfect for parties or potlucks.

Sounds delicious, isn’t it. Not only does it sounds delicious, it tastes amazing too!

Eggless Butterscotch Cupcakes

Now onto the recipe!

I started off this recipe by preparing sugar syrup. Boiled 1/3 cup sugar with 1 cup of water. It reduces down to 3/4 cup and later added 1/4 cup of additional warm water to the boiled 3/4 cup of sugar syrup and that is what I need for this recipe – 1 cup of warm sugar syrup.

Rest of the recipe is pretty simple. Sift flour with dry ingredients and then mix in the wet ingredients. Whisk until combined. Drop in some flour-coated butterscotch chips/morsels. Coating butterscotch chips will prevent them from sinking to the bottom of the cupcakes, but some will still sink.

Bake them @350 degree F for 20-25 minutes. Cooking time may vary depending on oven temperatures.

Follow this link for tips on how to make perfect cupcakes.

Tip!

If you have no Butterscotch chips/morsels on hand, substitute it with dark chocolate chips or white chocolate chips. Dry nuts like – almonds, walnuts and pecans would be great option too. Wow! such yummy ingredients, even writing about them is making me drool. 

I ended up preparing two batches of these cupcakes and they were all gone in a flash. What a yummy treat for my hungry and sweaty boys gang. They just LOVED IT and devoured it all!

Do give it a try and your kids are going to thank you for these yummy beauties. 😉 .

This recipe is adapted from cindysrecipesandwritings

Eggless Butterscotch Cupcakes

I hope you give these Eggless Butterscotch Cupcakes a try and if you happen to make these then share your yummy creations with me @facebook or tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you and would love to see your yummy pictures!

 
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Eggless Butterscotch Cupcakes
Votes: 16
Rating: 4.69
You:
Rate this recipe!
Print Recipe
Do you love butterscotch? Then you have to try this super moist and delicious Eggless Butterscotch Cupcakes recipe!  These cupcakes are super moist, and has melt-in-your mouth kind of texture. 
Servings Prep Time
11 CUPCAKES 25 MINUTES
Cook Time
20 - 25 MINUTES
Servings Prep Time
11 CUPCAKES 25 MINUTES
Cook Time
20 - 25 MINUTES
Eggless Butterscotch Cupcakes
Votes: 16
Rating: 4.69
You:
Rate this recipe!
Print Recipe
Do you love butterscotch? Then you have to try this super moist and delicious Eggless Butterscotch Cupcakes recipe!  These cupcakes are super moist, and has melt-in-your mouth kind of texture. 
Servings Prep Time
11 CUPCAKES 25 MINUTES
Cook Time
20 - 25 MINUTES
Servings Prep Time
11 CUPCAKES 25 MINUTES
Cook Time
20 - 25 MINUTES
INGREDIENTS
SUGAR SYRUP
  • 1/3 cup Sugar
  • 1 cup Water
DRY INGEDIENTS
  • 2 cups Cake flour
  • 2 teaspoon Baking powder
  • 1/4 teaspoon Salt
WET INGREDIENTS
  • 3/4 cup Sugar
  • 1/3 cup Butter
  • 1/4 cup Buttermilk
  • 1 teaspoon Vanilla essence
  • 1 cup of Sugar syrup (explained earlier)
  • 3 tablespoon Butterscotch chips
CHANGE SERVING SIZE: CUPCAKES
CHANGE UNITS:
METHOD
  1. Begin by preparing sugar syrup. In a pan mix 1 cup of water + 1/3 cup of sugar and boil for 10-15 minutes. This liquid will reduce down to 3/4 cup.
  2. Add 1/4 cup of ADDITIONAL WARM water to this sugar syrup and make it 1 cup. Set it aside.
  3. Assemble dry ingredients..
  4. Assemble wet ingredients for cupcakes.
  5. Butterscotch chips..
  6. Preheat oven @350 degree F. In a large bowl sift dry ingredients together.
  7. Strain it through a strainer.
  8. Remove 2 tablespoon of flour...
  9. Coat butterscotch chips in this flour..
  10. Strain the excess flour through the strainer and mix it back with the dry ingredients. Set it aside.
  11. For wet ingredients, add butter to a mixing bowl..
  12. Add sugar. Cream butter and sugar until light and fluffy.
  13. Pour in buttermilk...
  14. And vanilla essence.
  15. Mix in dry ingredients...
  16. Add 1 cup of hot sugar syrup (that we had prepared earlier in the recipe) to the flour. Mix until well blended and smooth.
  17. Arrange cupcake liners in a tray. Pour batter in cupcake liners.
  18. Fill the cupcake liners 2/3 - 3/4 of the way full (about 3 tablespoons). Do not overfill them.
  19. Tap the tray couple of times on the counter to release extra air.
  20. Drop few butterscotch chips in each cupcake batter.
  21. All set and ready to bake.
  22. Place the tray in a preheated oven and bake for 20-25 minutes.
  23. Cupcakes after 10 minutes...
  24. Cupcakes after 20 minutes...
  25. For me the total time was 24 minutes. Depending on the oven cooking time may vary.
  26. Check your cupcake for doneness. Insert a toothpick into the center of a cupcake.
  27. If it comes out clean, cupcakes are ready..
  28. Some of the butterscotch chips will sink to the bottom of the cupcake.
  29. While some chips will be embedded in the center of the cupcakes.
  30. Beautifully baked and butterscotch studded -Eggless Butterscotch Cupcakes.
  31. Moist and fluffy butterscotch cupcakes.
  32. Enjoy them as is or top them with your favorite frosting.
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60 Responses

  1. Neha says:

    Hi Ruchi
    I tried the above mentioned recipe.
    Unfortunately, something went wrong although I followed the recipe correctly.
    The muffins didn’t fluffed up. They are tasting okay but very chewy and highly sugary …
    I still couldn’t find out where did I went wrong with the recipe…

    • Ruchi says:

      Sorry to hear about that Neha. This is my most successful recipe and before I jump to conclusion, can you clear a few things for me?

      1. Was your baking powder fresh?
      2. Over-mixing of batter may result into chewy and dense textured cupcakes. Mixing of batter creates air bubbles in your batter that results in fluffy cupcakes but if you over-mixed your batter, those bubbles will collapse leading to a dense textured cupcakes.
      3. How far along did you fill your cupcake liners?

      Please share the above info as this will help me understand what went wrong with this recipe. Thanks!

  2. Nivedita says:

    Hi..wanna try this recipe..can u please tell me if I can substitute butter with ghee or oil?
    What is better?

  3. Megha says:

    Helo,
    Thnx for the receipe….I tried your receipe but some bitter taste comes up.
    Wanted to know instead of 2 tsp of baking powder can i use 1 tsp baking powder and 1 tsp baking soda??
    I used curd and oil instead of buttermilk and butter.
    Also any reason for using salt??
    Can i use whole wheat flour instead of Maida???
    Buttermilk hard to find so vinegar with milk will work and how to make it???

    • Ruchi says:

      Thanks for trying the recipe Megha. All your questions are answered below –
      Wanted to know instead of 2 tsp of baking powder can i use 1 tsp baking powder and 1 tsp baking soda??
      You can surely give it a try.
      Also any reason for using salt??
      A small amount of salt makes a huge difference. It enhances the overall flavor and aroma of cakes/cookies. It also balances the sweetness and sourness in a baked good.
      Can i use whole wheat flour instead of Maida???
      Wheat flour will make a dense cupcake.
      Buttermilk hard to find so vinegar with milk will work and how to make it???
      Yes. Buttermilk is a combination of vinegar and milk. For buttermilk – Pour 1.5 cup of milk into a bowl. Add 1 and 1/4 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready.

      Hope this answers your query. Feel free to email me if you have any other questions. 🙂

  4. Supriya says:

    Hi can I replace vanilla essence with butterscotch essence for a good flavor?
    Also when I tried this recipe with curd instead of buttermilk the mixture got curdled while mixing..is there any specific reason for using buttermilk?

    • Ruchi says:

      Yes you can use vanilla essence.

      I prefer buttermilk because buttermilk has a tangy flavor due to the acid in the milk. This acid tenderizes the gluten formation in the dough which results in a tender and light cupcakes/cake.

      If your batter has curdled during mixing no worries. Simply add flour to the mixture and mix – batter will become smooth. Bake as directed and it will not affect the end results.

      To prevent curdling-
      – make sure ALL your ingredients are at a room temperature.
      – beat butter and sugar first until light and fluffy before adding other ingredients. Hope this answers your query.

      Happy baking!

  5. Rashmi says:

    Hi,

    This looks really soft and moist. Loved d texture in pics n will definitely give it a try 🙂
    Just few quick questions :
    a) Can I bake this in cake pan?
    b) Should I add pineapple essence to get a rich butterscotch cake flavor as I read somewhere that pineapple essence is must for butterscotch cake?

  6. Payal Chhabria says:

    Hi Ruchi 🙂 firstly, thank you so much for these wonderful recipes. I have tried a few of your eggless cakes and each one has come out very well. All thanks to your detailed instructions and hard work 🙂 thank you very much. I appreciate it a lot 🙂 I just wanted to check with you when i made these cupcakes today the batter was too thick and it would not drop off the spoon easily. Could you advice how I may have gone wrong? Although the cupcakes turned out very nice and fluffy. Thanks a lot. Warmly, Payal

    • Ruchi says:

      Thank you so much for your wonderful feedback.
      Glad the recipe worked well for you despite a thick batter.
      What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you? Did you measure the liquids correctly?

      • Payal Chhabria says:

        Yes Ruchi, I followed the measurements right. Perhaps I should try it again and check. Thank you for your response. Warmly, Payal

  7. Bhargavi says:

    Is it necessary to beat cake batter?

  8. Zikra says:

    I am really excited to try out this recipe

  9. Vidhya says:

    Hi ruchi
    Is cornstarch and cornflour same?
    Please reply.

    • Ruchi says:

      Yes. Cornstarch and corn flour are the same. No difference – depends on which country you are in. One reason for the confusion between cornstarch and corn flour is that-
      In USA, it’s referred to as cornstarch and in the UK (and other countries)cornstarch is referred to as corn flour- Just another name for exactly the same thing.
      To be sure, cornstarch is a very finely milled, smooth, white powder.
      On the other hand if the packet says CORN FLOUR and the flour is coarse, and gritty, it’s corn meal a.k.a. Makkai ka atta – Not to be used for cakes.Hope that helps!!

  10. Priya says:

    can u tell me,all purpose flour which u use in cake flour is maida or what?cornstarch is getted but all purpose flour ??

  11. Lakshmi says:

    Hi Ruchi….
    I don’t have butterscotch chips…can I use butterscotch essence with vanilla essence?

    Thanks !!

  12. tanisha says:

    buttermilk is vinegar+ milk??? am I right ruchi ..den how much vinegar shd b added in milk

    • RK says:

      Yes buttermilk is vinegar and milk. FOR BUTTERMILK Pour 1 cup of milk into a bowl. Add 1 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready.

  13. Toral says:

    Hi..nice recipe…want to try it…
    Cake flour means what? All purpose or maida..
    If possible give recipe with whole wheat flour…thanks..

  14. Mona J says:

    Hi! Tried out this recipe… Just substituted the butter with same amount of sunflower oil.. Turned out Yummmm….. Everyone just loved it.

    • RK says:

      Thanks for trying the recipe Mona!! Glad to hear that you liked it. 🙂 Would definitely like to try it with oil, thanks for the update!!

  15. Ankita Mahendru says:

    The butter that you have used is salted Amul butter or unsalted butter?

  16. Anila surana says:

    Nice

  17. Jeya says:

    Hi, can I use the same recipe to make a whole cake instead of cupcakes??

  18. Shweta says:

    Pls let me know for cakeflour
    1 cup=250ml
    1 cup=200 ml
    Ur 1 cup is of 250 ml or 200 ml

  19. Aparna says:

    Hi I have made this in microwave for 3 min.the taste was good. became too fluffy and so much of cake stuck to the cupcake paper.what should i do to get a perfect one.please tell me how much time I should bake to get the perfect one.my microwave doesn’t have convection mode.please help me

    • RK says:

      Thanks for trying out the recipe Aparna. Glad to know that they turned out good. I have not tried this recipe in the microwave but I can help you with sticky cupcake liners.
      1. For next time coat your liners with non-stick spray.
      2. Wait for them to cool down completely before removing the liners.
      3. Or you can use a microwavable cupcake molds to make cupcakes. This way you will not need a cupcake liner.
      Hope that answers your query.

  20. Aparna says:

    Hi. Instead of buttermilk what can I use?

  21. Judie says:

    Yummy and beautifully styled cupcakes! I made these yesterday and the cupcakes were fluffy and light. I am almost down to 2. Cupcakes were so beautiful looking and I didn’t bother to make an icing. Tasty and FYI, I have baked a egg free cupcake for the very first time in my life and was a success! Thanks dear.

  22. Pauline says:

    Butterscotch cupcakes sounds amazing! I love making cupcakes but never tried an egg free version, but with all your detailed instructions, I am thinking of taking up this challenge! Admire your blog and have pinned it!!

    • RK says:

      Pauline, I would say do give butterscotch cupcakes a try and you are going to love it. Thanks for stopping by and keep checking back for more. 🙂

  23. Mausam says:

    Because of spiritual reasons my family doesn’t eat eggs and I have to bake without them. Came across your website and tried this cupcake without the frosting. I added chocolate chips and it tasted heavenly. Ruchi your pictures are a greeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeat help in the kitchen. From my heart thank you for all your pictures and hard work. My kids just loved these chocolate chip (butterscotch) cupcakes of yours Thanks!!

    • RK says:

      That’s so sweet of you Mausam! I bet chocolate chip must have tasted great in these cupcakes. Thanks for trying it out and I am glad to hear that you liked the recipe!

  24. Layla says:

    This cupcake recipe is phenomenal! My kids went crazy over it. Doubled the recipe and mine puffed up exactly like yours! Cupcakes turned out perfectly moist and light and was not too sweet even with the butterscotch morsels. Dee-licious cupcakes! A must try! Thanks and love from Layla!

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