Eggless Butterscotch Cupcakes

4.53 from 17 votes

Eggless Butterscotch 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.

Prep: 25

Cook: 20

Total: 45

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings: CUPCAKES

Calories: 227kcal

Author: Ruchi

Ingredients

SUGAR SYRUP

⅓ cup Sugar
1 cup Water
¼ cup Warm Water

DRY INGEDIENTS

2 cups Cake flour
2 teaspoons Baking powder
¼ teaspoon Salt

WET INGREDIENTS

¾ cup Sugar
⅓ cup Butter
¼ cup Buttermilk
1 teaspoon Vanilla essence
3 tablespoons Butterscotch chips

Instructions

SUGAR SYRUP

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.

PREP-UP

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.

Notes

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!

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