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Recipe: Triple Butterscotch Cupcakes with Butterscotch Maple Frosting (using cake mix)

Desserts - Cakes
TRIPLE BUTTERSCOTCH CUPCAKES

FOR THE CUPCAKES:
1 pkg. (18.25-ounce) plain butterscotch cake mix or vanilla cake mix if
butterscotch not available.
1 package (3.4-ounce) butterscotch instant pudding mix
1 cup water
1/2 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans (for garnish)
FOR THE BUTTERSCOTCH MAPLE FROSTING:
1 (8 ounces) package reduced-fat cream cheese, room temperature
4 tablespoons (1/2 stick) butter, room temperature
2 1/2 cups confectioners' sugar, sifted (as needed)
1/2 teaspoon maple flavoring
1/2 cup melted butterscotch chips

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line cupcake pans with 24 paper liners.

TO PREPARE THE BATTER:
Place the cake mix, pudding mix, water, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.

Spoon 1/3 cup batter into each lined cup, filling it three-quarters of the way. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

Bake the cupcakes 18 to 20 minutes. Remove from oven and place on wire racks to cool for 5 minutes. (Leave oven on for roasting pecans.)

Run a dinner knife around edges of cupcake liners, lift the cupcakes out using the end of the knife, and then place on wire rack to cool for 15 more minutes before frosting.

Place the pecans in a small baking pan and toast in the oven until aromatic, 3 to 5 minutes.

TO MAKE THE BUTTERSCOTCH MAPLE FROSTING:
Blend cream cheese and butter in large mixing bowl with electric mixer at low speed until combined, 30 seconds. Gradually add 2 cups confectioners' sugar, mixing on low speed until sugar is well incorporated, 1 minute. Add maple flavoring and melted butterscotch chips. Increase mixer speed to medium and blend the frosting until fluffy, 1 minute longer. If needed, add up to 1/2 cup more confectioners' sugar, 1 tablespoon at a time, to make a spreadable consistency.

Frost the cupcakes. Sprinkle with toasted pecans if desired.

Makes 24 (2 1/2-inch) cupcakes
Adapted froms source: Cupcakes: From the Cake Mix Doctor by Anne Byrn
MsgID: 0220555
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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