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Print This Delicious and Healthy Butterscotch Rum Cupcakes Recipe

Butterscotch Rum Cupcakes Recipe

Katie's butterscotch rum cupcakes with whipped cream frosting

Butterscotch rum cupcakes, comes close to matching the flavor of those wonderful tasting Werther's butterscotch candies.
My new favorite, bringing back happy memories from my youth. Dear Dad would always have a plate of Werther's butterscotch candy sitting next to his chair.

1 (11 oz.) Pkg Butterscotch Flavored Morsels, divided
1 (18.25 oz.) Pkg Moist Yellow Cake Mix
4 large Eggs
3/4 Cup Sour Cream
1/2 Cup Milk
1/2 Cup light Rum ***
1/4 Cup Coconut oil

2 packages Dream Whip
1 Cup milk
1 package vanilla instant pudding

*****1 tsp butter extract + 1 tsp rum extract
Toffee pieces, optional.

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Muffin tins
PREHEAT oven, grease your pan.

Microwave 1 1/3 cups butterscotch flavored morsels in medium size microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute, stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool butterscotch to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, coconut oil and melted butterscotch morsels in a large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Pour butterscotch rum cupcake batter into prepared muffin tins.

Bake butterscotch cupcakes until wooden pick inserted into cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer Butterscotch Cupcakes to serving platter.
While the cupcakes are in the oven, combine two packages of Dream Whip, 1 cup of milk and the remainder of the butterscotch pieces (melted and cooled). Beat on high for approximately 6 minutes or until stiff peaks form. Carefully stir in the dry pudding and refrigerate.
When cupcakes are cool, frosting with whipped topping and sprinkle with toffee pieces for added pizazz.

Makes 24 Cupcakes
Nutrition facts:
Serving Size 78 g
Calories 248
Calories from Fat 101
Total Fat 11.2g 17%
Saturated Fat 8.1g 40%
Trans Fat 0.0g
Cholesterol 35mg 12%
Sodium 220mg 9%
Potassium 36mg 1%
Total Carbohydrates 31.6g 11%
Sugars 23.5g
Protein 2.5g
Vitamin A 2% • Vitamin C 0% • Calcium 7% • Iron 6%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!