Vegan Butterscotch and Coconut Cupcakes
Difficulty level: Easy
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Light and fluffy – that's how I would describe these cupcakes.

The butterscotch recipe was made completely by accident. I was experimenting with different recipes as I was inspired by @everythingsweetbb to make vegan caramel but ended up making something that tasted very close to butterscotch, and voila! I made a vegan alternative!

Non-vegans genuinely wouldn’t be able to tell these moist and flavourful cupcakes have no eggs or dairy. I’m not even an avid vegan, and I was surprised how great they tasted.

I will be trying to replicate Bianca's vegan recipe soon! For now, enjoy these cupcakes and perhaps with a cup of tea (yum).

Prep Time
10-15 minutes
Cooking/Baking Time
20-25 minutes

For the butterscotch

7 oz. light muscovado sugar

4 tbsp. unsweetened soy milk

6 tbsp dairy-free butter (Vitalite)

For the cupcakes

8 oz. self-raising flour

1 ½ tsp. baking powder

6 oz. caster sugar

8 fl. oz. coconut milk

1 tbsp. vanilla extract

1 tbsp. apple cider vinegar

pinch salt

2 tbsp. vegan butterscotch

4 fl. oz. vegetable oil

For cream cheese frosting

2 tbsp. vegan cream cheese

1 tbsp dairy-free butter

1 tbsp. vegan butterscotch

8-10 oz. icing sugar, sifted

1 tbsp. coconut milk

1 tbsp. desiccated coconut, for garnish

  1. Make the butterscotch by mixing all the ingredients in a small saucepan over a medium heat. Once the mixture has melted, increase the heat to medium-high until it starts to bubble. Reduce to medium again and leave to boil for 10 minutes or until it starts to thicken. Carefully poor the butterscotch into a jar and set aside to cool.
  2. Preheat the oven to 180º C and line a muffin/cupcake tray with paper liners.
  3. Sift in the flour and baking powder in a large mixing bowl, then stir in the sugar.
  4. In a separate bowl, mix the coconut milk, vanilla, apple cider and salt. Then pour into the flour mixture. Add the butterscotch and mix until well combined.
  5. Use an electric whisk on medium-high speed pouring the oil at the same time until you get a silky-smooth batter.
  6. Scoop the batter into the cupcake liners ¾ full, then bake in the centre oven for 20-25 minutes.
  7. Remove from the oven and leave to cool completely on a wired rack.
  8. Make the frosting by combing the cream cheese and butter together until smooth. Next add the butterscotch and mix in a little bit of the icing sugar at a time. Continue adding and mixing until you get a spreadable or pipeable consistency. Only add the coconut milk if the icing is too thick.
  9. Fill a piping bag fitted with a Wilton 2D piping nozzle with the frosting. Apply pressure to the piping back and create spirals on the cupcakes starting from the centre. Alternatively, gently spread the frosting with on offset spatula,
  10. Mix the butterscotch well, and use a teaspoon to lightly drizzle on tip of the cupcakes then sprinkle a little desiccated coconut.

Your Photos

I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official  with #neyskitchenofficial or contact me to submit your photos.

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