Butterscotch Blondie Cupcakes
Source - http://bakemeblush.blogspot.com/2011/09/breathe-in-butterscotch.html
(Adapted from Martha Stewart Cupcakes)
Yield: 12 to 15 cupcakes
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1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips
- Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.
Another one on my list to make!