B-E-A-UTIFUL Butterscotch Cupcakes

I am on a mission.  You see, I just cleaned out, organized and purged some of my blogging supplies and props, etc.  Do you know, I came across an entire container of cupcake papers I never even remembered I had?  I have this sick addiction to buying them.  I mean, it is like a SICKNESS!   When I say a "container" I mean a plastic box, twice the size of a shoe box.  Which makes 3 containers in total!  I found some cute Easter looking ones and set out to think up some amazing cupcake I had never made or thought of.  As it turns out, I didn't need to come up with anything, except my frosting. 

You won't believe where I got this recipe.   I got it at a card store!  I did!  I was out shopping with my sister and she was buying some boxed cards.  One of the boxes she got had recipes on the inside of each card.  SCORE!  I was looking through them and when I spotted this one, I HAD to make it. 

The cupcakes are so good on their own, you wouldn't even NEED the frosting, BUT, if you think for one stinking' minute I am not going to frost a cupcake, you are sadly mistaken!  I mean, complete sacrilege there!   If I can't have a mountain of billowy, fluffy, delicious frosting, you can keep the cupcakes!

I did change this recipe just a hair, simply because I thought it would be better with just one flavor.  I will post the frosting recipe at the end.  Now, I processed my chips in my mini chopper, if you want to just put them in whole that is up to you, but I guarantee when you chop them up a bit, they are even better in this frosting!

You WILL need a box mix for this one.  You can not make THIS recipe from scratch.  So here we go! 

1 box of white cake mix, your choice of brands
1 box of instant butterscotch pudding
1 cup milk
3 eggs
1 cup butterscotch chips (keep the leftover you will need them for the frosting)

In a small bowl, combine the pudding and milk, whisk until combined and set aside.  Add the 3 eggs to a large bowl, whisk and then add in dry cake mix.  It will be thick.  Combine as best you can and then add in the already prepared pudding.  Mix to combine.  Fold in the chips at the very end.  Keep these chips whole, do not chop.

Preheat your oven to 350 and line your cupcake pans with liners.  This will yield 24 cupcakes.  Do not overfill, if you end up with a few that aren't full, take some out of the others, they will raise a lot, so don't fret it.  Just make sure to get 24.  Bake for 20 minutes or until a toothpick inserted in the center of one comes out clean.  Set aside to cool.

Butterscotch Frosting
1/2 cup softened butter
1-8oz brick of cream cheese, softened
3/4 cup brown sugar
1 tsp. vanilla extract
1 tbsp. milk *may use more or less*
butterscotch chips (the remaining amount from your bag of chips)

Chip your chips until they are in smaller pieces.  You can use a knife, or a small food chopper, food processor, whatever you have available.  In a medium bowl, combine all ingredients and mix until smooth and creamy.  You may need more or a wee bit less of the milk, it is just dependent on how you like the consistency of your frosting.  Frost your cupcakes however you choose, pipe it, spread it, or dollop it!  This frosting is creamy and has little bits of butterscotch chips in it and oh my, it is fantastic!

I hope you love these butterscotch lovers dream!