Skip to Content

Eggless Butterscotch Cupcakes

4.53 from 17 votes
Total: 45 minutes
Serves 12 CUPCAKES

Quick, simple, and almost effortless, these Eggless Butterscotch cupcakes are a marvelous treat to every taste bud! The divine recipe of these luxuriously rich and super moist cupcakes worthy of every bit of appreciation is here for you to relish.

Try them for your kids’ following play dates, pool parties, birthday parties, or picnics, and you will surely win loads of appreciation. 

Eggless Butterscotch cupcakes in a baking tin

Butterscotch is one of the most loved flavors, and these cupcakes are just perfect for any occasion to fascinate the crowd.

With the lovely melt-in-your-mouth texture and the sweetness on point, these amazing little cupcakes of heavenliness are a breeze for even novice bakers because they are so simple and easy to bake.

Eggless Butterscotch Cupcakes

This recipe of Eggless Butterscotch cupcakes is something your taste buds will be craving, even when you have just finished an entire batch!


Well, these are superbly moist and amazingly delicious! Made with cake flour, butter, sugar, and vanilla flavoring and infused with crunchy butterscotch chips, this recipe is a treasure to marvel at!

These cupcakes have a softer crumb and a fluffy texture with an irresistible flavor to match, which makes them an absolute indulgence for those invaded by sweet cravings!

Baked egg-free cupcakes out of the tin

Reasons You’ll ♡ eggless butterscotch cupcakes

These Eggless Butterscotch Cupcakes are insanely delicious, with the moistness, texture, and sweetness on the mark. You will love them for —

  • A straightforward and versatile recipe
  • Easy to bake
  • Vegetarian and eggless
  • Infused with the crunchy butterscotch chip!

And the best part is, they are better than store-bought cupcake mixes as they don’t use any preservatives or artificial flavorings as the store-bought cupcakes do.

Indulge in these little beauties that are packed with the utter deliciousness and irresistible flavors of butterscotch, and I bet you can’t just stop yourself at the first one.

Eggless butterscotch cupcakes ingredient list

Eggless Butterscotch cupcakes Ingredient List

Flour — Cake flour is the primary element in making these cupcakes. It gives structure to the cupcakes and makes them light and fluffy while also rendering delicate crumbs.

Baking Powder — The raising agent responsible for aerating the cake batter to make it feathery, light, and fluffy. Without this, the cake will be flat and dense like a cookie!

Butter — Softened butter is used for making the cake batter as it brings moistness and buttery richness to the cupcakes. Softened butter also blends well with the other ingredients and sugar when preparing the cake batter. You can use any neutral-tasting oil as well for this recipe.

Buttermilk — Being acidic, buttermilk helps tenderize the gluten present in the cake flour, giving the cupcakes their deserved softness and structure. It also renders a pleasant tang to the cupcakes.

Sugar — Castor sugar is used in the recipe for adding sweetness to our lovely little butterscotch cupcakes.

Salt — Added to the cake batter to balance the cake’s sweetness and sourness and enhance the flavors of the other ingredients present in the cake.

Vanilla Essence — A subtly enticing fruity flavor is added to the batter by the vanilla essence, which takes the overall taste of the cake to another level.

Butterscotch chips — Lend a lovely crunch and fun element to the cupcakes besides an added flavor! You may sub these with dark chocolate chips or white chocolate chips.

Water — Used in this recipe for making sugar syrup.

freshy baked Egg-free caramel cupcakes

Recipe Tips and Variations

Cake flour is the best choice — Cake flour is low in protein, which means a lower gluten formation resulting in lighter, spongier and fluffier cakes with a delicate crumb. This is why cake flour is considered the best choice as the base ingredient.

To prevent curdling of the batter — Your batter may curdle during mixing owing to the difference in the ingredients’ temperatures when mixed. Ensure that all the ingredients are at room temperature when added to the batter to prevent curdling. Also, beat the butter and sugar first until they are light and fluffy. Gradually add the rest of the ingredients.

Choice of flavors — I have added vanilla essence to my eggless butterscotch cupcakes for the fruity taste. However, you may feel free to add butterscotch or any other flavor of your choice. You may also replace butterscotch chips with semi-sweet chocolate chips or different variants, as per your liking.

For the homemade buttermilk — If you want to prepare it yourself, take 1.5 cups of milk into a bowl and add 1¼ tbsp of distilled white vinegar. Stir it well to combine. Let it rest for about 5 mins until the milk begins to curdle and turns acidic. Your homemade buttermilk is ready.

Measure ingredients correctly — Correct measurement of ingredients is the key to the best-baked butterscotch cupcakes. For example, adding more flour to the batter results in dry and crumbly cupcakes, while adding more butter/oil will make the cupcakes denser. So, when baking these cupcakes, follow the instructions below carefully.

Fresh ingredients deliver the best results — Always use fresh ingredients, or the results will be disappointing. For example, the old all-purpose flour will taste unpleasant, and the old baking soda (on losing its power) will not help the cupcakes to rise, resulting in a failed recipe.

The temperature of the ingredients when mixing — Cold ingredients will not blend well, resulting in the curdled or crumbled batter. When combining, always bring all the ingredients to room temperature, as they will then blend properly.

Unwrap the butterscotch cupcakes

The temperature while baking — Always adhere to the temperature mentioned in the instructions for the best results. Alteration in the temperature will yield dry, crumbly, or raw baked cake. It also changes the texture and color of the cake.

Avoid over-aerating — While aerating is essential, over-aerating is unfavorable for the cake to rise. Over-mixing the batter leads to over-aerating, resulting in heavy and compact textured cake, so always avoid it. Mix the batter until just well combined for best results.

Ice-cream scoop for easy portioning — You can use an ice-cream scoop to fill the cupcake liners to make the portioning easier and quick and get similar size eggless butterscotch cupcakes.

Go for your preferred frosting — You can top these little cuties with just any frosting of your choice. However, ensure that the cupcakes have cooled down completely before you top them because any warmth left in the cupcakes will melt away the frosting.

Serving suggestions — If you have stored your cupcakes in the fridge, they firm up and feel dry because of the butter. The best way to serve them is to bring them to room temperature, so the butter gets softened. You can also warm them in the oven for a few seconds (if they don’t have the frosting) to freshen them up.

Eggless Butterscotch cupcakes interior

Let me know what you think!

So, if you have finished reading and feel the sweet cravings overpowering you, why not just grab the apron and begin with the recipe?

Follow the instructions and bake the gorgeous batch of butterscotch cupcakes you have ever devoured!

Should you make these Eggless butterscotch cupcakes, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.


Update: This recipe was originally posted in 2015 and has been updated to improve the reader experience.

Follow the step-by-step instructions to make the best Eggless Butterscotch Cupcakes

Eggless Butterscotch cupcakes in a baking tin

Eggless Butterscotch Cupcakes

4.53 from 17 votes
Quick, simple, and almost effortless, these Eggless Butterscotch cupcakes are a marvelous treat to every taste bud! The divine recipe of these luxuriously rich and super moist cupcakes worthy of every bit of appreciation is here for you to relish.
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Calories: 227 kcal
Servings: 12 CUPCAKES



  • cup Sugar
  • 1 cup Water
  • ¼ cup Warm Water





  • Mix 1 cup of water + ⅓ cup of sugar in a pan and boil for 10-15 minutes. This liquid will reduce down to ¾ cup.
  • Add the additional ¼ cup of warm water to this sugar syrup and make it 1 cup. Set it aside.


  • Preheat the oven to @350 degrees F. Prepare your cupcake/muffin pan with cupcake liners.
    Sift the dry ingredients through a sieve.
  • Sifting the dry ingredients ensures the incorporation of air into the batter. Aerating is essential for the batter to rise when it is baked.
  • Remove 2 tablespoons of flour.
  • Coat butterscotch chips in this flour.
  • Strain the excess flour through the strainer and mix it back with the dry ingredients. Set it aside.
  • Combine softened butter and sugar into a large mixing bowl.
    Tip — Make sure the butter is at room temperature before you start mixing it with other ingredients.
  • Using a whisk or balloon attachment, cream butter, and sugar together on medium speed for 4-5 minutes. Cream until light and fluffy. 
  • Pour in buttermilk.
    Tip — Importance of buttermilk in this recipe — Buttermilk, owing to its acidic properties, helps the gluten to tenderize, which results in soft and light-textured cupcakes.
  • Add vanilla essence.
  • Mix in the dry ingredients.
  • Add 1 cup of hot sugar syrup (prepared earlier in the recipe) to the flour. Mix until just combined, do not over-mix the batter. Keep scraping down the sides of the bowl as needed.
  • Divide the batter evenly between the cupcake tin. Pour the batter into the liners. Cupcake liners should be filled ⅔ with the batter, as more of it will overflow while in the baking process.
  • Tap the tray couple of times on the counter to release extra air.
    Tip — Tapping the cupcake pan a couple of times on the counter will let the trapped air release. This is important as this ensures a smooth finish to the cupcakes.
  • Drop a few flour-dusted butterscotch chips in each cupcake batter.
  • Place the tray in a preheated oven and bake them. Cupcakes after 10 minutes into the cooking time.
  • Cupcakes after 20 minutes.
    Bake the cupcake for 20-25 minutes or until the toothpick inserted in the middle of the cupcake comes back clean with just a few crumbs attached.
    Tip — Depending on the oven, cooking time may vary.
  • Check your cupcake for doneness. Insert a toothpick into the center of a cupcake.
    Tip — A toothpick test is essential for ensuring the doneness of cupcakes. For this, insert a toothpick in the middle of a cupcake, and if it comes out dry and clean….. smile, for your cakes are done!
  • Before unwrapping the cupcakes – Let the hot, out-of-the-oven cupcakes cool in the pan for about 8 to 10 minutes. After this, remove them from the pan and rest on the cooling rack. Once cooled, carefully remove the liner from the baked cupcakes.
  • Beautifully baked and butterscotch studded – Eggless Butterscotch Cupcakes are ready to be devoured. Enjoy them as is, or go creative with various frosting ideas and decorate your little beauties with assorted frostings of your choice.
    Unwrap the butterscotch cupcakes



Frequently Asked Questions

How to prepare cake flour at home?
You can conveniently prepare your cake flour at home, which makes the best cakes. For this, take 2 cups of all-purpose flour and mix it with ¼ cup of cornstarch. Whisk it well to combine. Now, the freshly prepared cake flour is ready to be used.
Why did my cupcakes not fluff up?
There are a few probable reasons for the cupcakes not fluffing up when baked – 
  • Either, the baking powder being used is beyond its shelf-life, and as such, it has lost its power.
  • Or, the batter has been over-mixed, resulting in the chewy and dense textured cupcakes,
  • Or, the cupcake liners may have been overfilled.
Can I use wheat flour instead of corn flour?
I would not recommend using wheat flour instead of corn flour, as this will make the cupcakes denser in texture.
How can I store my Eggless Butterscotch Cupcakes?
Unfrosted cupcakes should be covered with a cling wrap and stored, or else they dry out. Store them in an airtight container, and they will stay fresh for 5 days. However, the frosted cupcakes will remain good only when stored in a refrigerator.
Can I make these cupcakes in advance?
Yes, you can. These cupcakes can be baked well in advance. Cool them completely, cover them with a cling wrap, or place them in an airtight container and store them at room temperature.
They stay fresh for 2 days (if without frosting, store them in the fridge). When ready to serve, top them with beautiful frostings and serve!


Calories: 227kcal | Carbohydrates: 41g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 175IU | Calcium: 40mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Egg-free, Vegetarian

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the Recipe!


  1. 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!

    • RK says:

      Thanks Layla for trying out the recipe. Glad to hear that your kids liked the recipe as much as mine did. 🙂

  2. 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!

  3. 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. 🙂

  4. 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.

  5. Aparna says:

    Hi. Instead of buttermilk what can I use?

  6. 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 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.

      • Aparna says:

        Thanks for your suggestions.I will definitely try again and will share my experience.
        I had silicon cupcake moulds.I can use them directly or need to keep a paper for baking them.

      • RK says:

        You can use silicon molds with or without the liners.