Makes 20
Ingredients:
• 1 box instant butterscotch pudding
• 2 eggs
• 1 3/4 cups flour
• 1 1/4 cups milk
• 1/2 cup oil
• 2/3 cup sugar
• 3/4 cup butterscotch chips, roughly chopped
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
Butterscotch Frosting:
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/3 cup heavy cream
• 1/4 tsp salt
• 1/2 tsp vanilla
• dash of cinnamon
• 3 cups powdered sugar
• 1-2 tbsp milk
Line 20 pans. Preheat oven to 375 F. Whisk flour, dry pudding mix, sugar, butterscotch chips, baking powder and salt in a large bowl.
In another bowl, whisk eggs, oil, milk and vanilla. Pour over dry ingredients and stir until combined.
Bake for 20 minutes or until toothpick comes out clean. Let cool in pan.
Frosting: In a large saucepan, melt butter over medium heat until light brown. Add brown sugar and stir until it comes to a boil. Whisk in cream until it comes to a boil again. Stir constantly. After 30 seconds, remove from heat and add salt, vanilla, and cinnamon. Cool for about 20 minutes. Beat in powdered sugar and 1 tablespoon of milk, adding more milk as needed for a thick and creamy frosting.
Transfer to a piping bag. Decorate cupcakes. Sprinkle with butterscotch chips if desired.