Banana Butterscotch Cupcakes

Name: Banana Butterscotch Cupcakes
Cuisine: American
Ingredients: 1 box yellow cake mix (15.25 oz); 1 box instant butterscotch pudding mix (3.4 oz); 3 large ripe bananas (mashed, about 1 ½ cups); 3 large eggs; 1/2 cup vegetable oil (or melted butter for richer flavor); 1/2 cup milk (or water); 1 tsp vanilla extract; Optional: ½ cup chopped walnuts or pecans

Minda @MindasKitchen6370

San Pablo, CA

Moist, fluffy, and irresistibly sweet—our Banana Butterscotch Cupcakes bring together the comforting taste of ripe bananas with the rich, caramel-like flavor of butterscotch. Each bite has a melt-in-your-mouth softness from the bananas and pudding mix, balanced with a golden sweetness from the yellow cake base.

Finished with your choice of creamy frosting, drizzle of butterscotch or caramel, or enjoyed plain with a cup of coffee, these cupcakes are a crowd-pleasing treat for any occasion. Whether served at a party, gifted to a loved one, or kept all to yourself, they deliver the perfect balance of homestyle comfort and bakery-style indulgence.

✨ Optional: Add a sprinkle of toasted nuts for a satisfying crunch!

Minda @MindasKitchen6370

San Pablo, CA

✨ Optional: Add a sprinkle of toasted nuts for a satisfying crunch!

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Ingredients

1 boxyellow cake mix (15.25 oz)
1 boxinstant butterscotch pudding mix (3.4 oz)
3large ripe bananas (mashed, about 1 ½ cups)
3large eggs
1/2 cupvegetable oil (or melted butter for richer flavor)
1/2 cupmilk (or water)
1 tspvanilla extract
Optional: ½ cup chopped walnuts or pecans

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Steps

1

Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with cupcake liners. Mix Dry Ingredients: In a large bowl, whisk together the yellow cake mix and butterscotch pudding mix. Add Wet Ingredients: Add mashed bananas, eggs, oil, milk, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and fluffy.
2

Fold In Nuts (Optional): If using, gently fold in walnuts or pecans. Fill Cupcake Liners: Scoop batter into prepared liners, filling each about ⅔ full. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

Topping Ideas:

Butterscotch glaze: Melt butterscotch chips with a little cream and drizzle on top.

Cream cheese frosting: Mix cream cheese, butter, powdered sugar, and vanilla for a tangy-sweet topping.

Caramel drizzle: Add extra indulgence by drizzling caramel sauce over frosted cupcakes.

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Cooksnaps

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Minda @MindasKitchen6370

on September 12, 2025 21:08

San Pablo, CA

Visit my websitehttps://www.mindas-kitchen.comI love cooking specially for my family. So now I want to share my love for cooking to all of you to share with your own family! Enjoy!