Name: Butterscotch Spice Cupcakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Mrs. Richardson's Butterscotch Caramel Topping (17 oz); Horizon Organic Heavy Whipping Cream (16 oz); O Organics Sugar, Organic, Powdered; Challenge Butter, Unsalted, European Style; Signature Select Vanilla Extract Pure; O Organics Milk, Low Fat, Organic; Mott's Original Applesauce; Wesson Vegetable Oil; O Organics Sugar, Organic, Dark Brown; Cake Mate Sugar, Blue; Vital Farms Vital Farms Pasture-Raised (Alfresco) Eggs 18; Dorot Gardens Crushed Ginger; O Organics Nutmeg, Organic, Ground; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Arm & Hammer Fridge-N-Freezer Baking Soda; Bob's Red Mill Baking Powder; Gold Medal All Purpose Flour with Resealable Bag

Preheat oven to 350°F and place baking cups in cupcake pan. Yields 12 cupcakes.
Combine all dry ingredients in a medium bowl. Set aside. Combine all wet ingredients in a bowl. Pour wet ingredients into dry ingredients, whisk together. Pour cupcake batter into prepared baking cups.
Bake for 15-18 min. Take out and let cool on a rack for 30 minutes. Make frosting in the meantime by beating together butter, powder sugar, spices and heavy cream till smooth.
Using a frosting tip cut a circle in center of the cupcake. Pipe in French dessert if you choose, frost and drizzle butterscotch on top. Enjoy!

Butterscotch Spice Cupcakes

Serves 12

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Sweet Monkey