Keto Butterscotch Caramel Cupcakes

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Keto Butterscotch Caramel Cupcakes

Not just for fall, butterscotch is for anytime if you ask me!

This butterscotch cake recipe is kissed with a touch of caramel flavor in the creamy butterscotch frosting that really sets off the flavors!

Rich butterscotch cake being not only sugar free, but gluten free and grain free is somewhat of a miracle and literally a dream come true!

My simple recipe for the Keto Butterscotch Caramel Cupcakes is made possible with a package of Simply Delish Keto Butterscotch Pudding!

I not only use this butterscotch pudding in this delicious cake, but also in the butterscotch caramel icing!

Pillowy soft, with a lightly rich flavor that will undeniably be your request for your next birthday cake!

It really tastes like the real deal vintage recipes of butterscotch cake you may remember from your Grandma’s old recipe cards.

This one happens to be a healthier version but still maintains the rich cake butterscotch flavor without the need for butterscotch chips or white sugar!

I made this recipe of Keto Buttersctotch Caramel Cupcakes into cupcakes for portioning and also because I have little children who can handle the small cake versus a slice.

You can of course adapt this to a full cake, just keep reading and I will go into modifications below with ideas and tips to make this work for what you need!

What do I need to make these Keto Butterscotch Caramel Cupcakes?

Here is the list of ingredients you will need.

Of course you can substitute in dairy free cream cheese, vegan butter and coconut milk to make this dairy free.

I have not tried this yet on the frosting, but I have made the cake this way with success.

You will need the following ingredients for the cake and frosting:

• Coconut Flour
• Heavy Cream
• Sugar Free Liquid Sweetener (sugar free maple syrup or sugar free honey substitute)
• Coconut Oil; melted
• Large Eggs
• Baking Powder
• Baking Soda
• Apple Cider Vinegar
• Sea Salt
• Vanilla Extract
• 2 Packages of Simply Delish Butterscotch Pudding
• Cream Cheese
• Butter
• Confectioners Erythritol
• Stevia

Now that you have all of your ingredients, let’s make the Keto Butterscotch Cupcake batter!

First you will want to get your oven preheated to 350 degrees F and line your 12 cup muffin tin with liners or grease it well.

Now in a large bowl of an electric mixer with the whisk attachment, add in the melted coconut oil and liquid sweetener you chose.

For this one I chose to use keto maple syrup since it goes well with butterscotch.

Whip them together very well to incorporate air into them.

Each step incorporates air into the batter and results in a very light cake in the end.

Now add in the eggs one at a time mixing well after each.

Finish adding the rest of the liquid ingredients to the egg mixture

Let it mix on low as you measure the dry ingredients in a small bowl.

It is important to mix dry ingredients before adding them to the cake batter because coconut flour tends to clump and its difficult to get out clumps with the mixer.

Add the coconut flour, baking powder, baking soda, salt and one package of Simply Delish Butterscotch Pudding mix to the bowl and whisk until it is clump free.

While the mixer is on low speed, slowly add 1/3rd of the flour mixture to the large mixing bowl.

After the last third of the dry ingredients has been added, stop the mixer and scrape down the sides.

This is very important so you will get all of the ingredients properly mixed.

Now you will mix the cake batter at medium speed to incorporate more air.

Then turn the mixer off and let the batter sit for a good one minute or two to thicken up.

Using a small cookie scoop, evenly add the cake batter to the muffin tins and fill halfway.

Alternately you can add it to a measuring cup with a spout and pour batter into the cupcake liners.

Now bake for 18-20 minutes until a toothpick tests clean out of the middle.

If your oven runs hot, set it for about 18 minutes then check.

You can always put it back in for a few minutes after the cake bakes but you cannot “UN-bake” something if it has baked to long!

Let the cupcakes cool in the muffin tin on a wire rack to room temperature.

While the cakes cool, let’s make the Butterscotch Caramel Buttercream Frosting!

This frosting is so dreamy you will have to hold yourself back from eating too much of it and getting a tummy ache!!

The key to a fluffy buttercream frosting is to beat butter with the bit of softened coconut oil and cream cheese very well.

When you cream butter, you are adding volume into it and that maintains in the final product.

I recommend using the whisk attachment for this also.

If you do not want to use the little bit of coconut oil, just substitute 1 additional tablespoon of butter when you add in the 8 tablespoons of butter.

I start off on low speed to incorporate the three ingredients together, then I crank it up on high speed to really get it going.

I let it go for a good solid minute before stopping to scrape the sides.

Now with the mixer on low, add in the second package of Simply Delish Butterscotch Pudding mix, confectioners erythritol plus the 1 tsp vanilla, 1/4 tsp caramel extract and liquid stevia.

Whip this up very well until it has almost doubled in volume.

Now you will need to melt the sugar free white chocolate chips in a small saucepan over very low heat.

The trick here is to make sure you stand and watch over it the whole time.

White chocolate tends to burn very easily and there is no saving it if you burn it,

I take a little whisk and push the sugar free white chocolate chips around every few seconds.

This gets even heating and helps prevent it from sticking.

After the sugar free white chocolate chips have begun to melt, stir it with the whisk or spoon.

You want it to stream slowly when you pull it up out of the pan.

If it is too solid, then keep stirring over the medium heat until it gets melty enough to stream.

Out of the whole recipe, this part is the most finicky.

Once it is melted enough to stream from your spoon, add it to the mixer with the rest of the frosting.

Now turn it up to high speed and get it all incorporated into the mixture.

Now you are ready to frost your cupcakes as long as they have cooled completely.

I put my frosting in a piping bag and decorated my cupcakes with a fancy swirl tip.

You can also turn a ziploc bag into a piping bag easily by snipping a tiny bit from one corner and squeezing onto the cupcakes.

A plain old knife to frost will work also!

How to best store prepared Keto Butterscotch Caramel Cupcakes

Always store in an airtight container.

Since the frosting uses cream cheese, you want to store them in the fridge if you are going to keep them more than a few days.

I have mine on the counter for a few days before putting them in the fridge.

Once you put them in the fridge, the frosting will harden though, so you need to let them sit at room temperature a few minutes to thaw and return to their soft and fluffy frosting texture from before!

They can also be frozen and saved for later.

Freeze in a single layer on a sheet cake pan for an hour so they do not touch each other.

Then once they are flash frozen, you can cover each one with plastic wrap, then put in a freezer ziploc bag.

Extra tips and tricks to jazz up the recipe or bake in a different form.

• If you want to make a layer cake, you will have to double the recipe and bake each recipe in 9-inch pans or 8-inch round pans. It works best to make each recipe individually rather than doubling the ingredients. It has to do with the science of how the baking powder reacts. I have tried doubling it and it does not tirn out as good.
• Turn the frosting into a dreamy brown butter frosting when you melt 4 tablespoons of the butter called for in the frosting in a pan. Melt it in a medium saucepan until it turns brown. Then remove from the the heat and give it a vigourous stir. Cool it completely then use in the recipe as written.
• Turn the cake into a caramel butterscotch cake when you add some of the caramel extract to the cake batter.
• Check out my Keto Caramel Recipe that I use in my Keto Apple Skillet Cake with Salted Caramel Drizzle  and drizzle this gooey caramel in a thin coating over the cupcakes or whole cake you make for a little extra pizzazz!
• These cupcakes would be perfect for many special occasions from birthday parties, baby showers, or celebrations!

Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the recipe card.

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