Prepare to fall in love with these Butter Tart Cupcakes – a delightful fusion that brings the beloved flavors of traditional Canadian butter tarts into a convenient and utterly irresistible cupcake form. Each bite offers a symphony of textures and tastes, featuring a wonderfully gooey butter tart filling nestled within a tender cupcake, all crowned with a luscious Maple Brown Butter Whipped Cream Frosting. To complete this iconic treat, they’re elegantly garnished with extra raisins and a delicate slice of a miniature butter tart.

These cupcakes are more than just a dessert; they are a celebration of Canadian heritage and a perfect addition to any festive occasion, especially during the holidays. And for those who prefer an alternative to raisins, feel free to substitute with crunchy pecans for a equally delicious twist.

Butter tarts hold a special place in the hearts of Canadians, particularly prominent during the Christmas season and other festive gatherings. This exquisite cupcake recipe draws inspiration directly from my Grandma’s cherished classic butter tart recipe, a proven favorite on this site. If you’re a devoted fan of butter tarts, you are guaranteed to adore this inventive and utterly delicious cupcake rendition. It captures all the rich, sweet, and buttery essence of the original tart, transformed into a moist and fluffy cupcake.

🍒 Glowing Reader Review

“Love, love, love these cupcakes! And the topping is to die for! If you closed your eyes, you would think it was an actual butter tart! These are truly a taste sensation.” ⭐⭐⭐⭐⭐

🥘 Essential Ingredient Notes for Perfect Butter Tart Cupcakes

Crafting these delectable butter tart cupcakes requires a selection of quality ingredients. Understanding the role of each component will help you achieve the best possible results:

• Sifted Cake and Pastry Flour: This type of flour, often referred to as soft flour, has a lower protein content compared to all-purpose flour. Its delicate nature is crucial for creating cupcakes with an exceptionally fluffy, tender, and light crumb, characteristic of high-quality baked goods. Pre-sifting helps aerate the flour and ensures a uniform mixture.
• Unsalted Butter: Opting for unsalted butter is a common practice in baking, as it allows you complete control over the total salt content in your recipe. Different brands of salted butter can vary greatly in their sodium levels, which can impact the overall flavor balance of your cupcakes. Ensure your butter is softened to room temperature for optimal creaming.
• Whipping Cream: For both the cupcake batter and the indulgent frosting, you’ll need whipping cream with a fat content ranging from 33% to 36%. This higher fat percentage is essential for achieving the desired richness, structure, and stability in whipped cream, ensuring your frosting holds its beautiful piped shape.
• Butter Extract/Flavoring: A touch of butter extract significantly amplifies and deepens the inherent buttery flavor within these cupcakes. It adds an extra layer of richness that truly makes them taste like a concentrated butter tart.
• Butter Tart Filling: The heart of these cupcakes! You will need a batch of prepared butter tart filling. Please refer to the detailed recipe for this filling provided in the NOTES section of the recipe card below. This gooey, sweet filling is what transforms an ordinary cupcake into a butter tart experience.
• Maple Brown Butter Whipped Cream Frosting: This signature frosting elevates the cupcakes to another level. Its unique blend of nutty brown butter and sweet maple perfectly complements the butter tart flavor. The full recipe for this frosting can also be found in the NOTES section of the recipe card. It’s a key component for the ultimate decadent experience.

📖 Creative Variations & Smart Substitutions

While the original recipe for these Butter Tart Cupcakes is perfected for maximum flavor, sometimes you might want to personalize them or adapt to available ingredients. Here are some fantastic variations and substitutions you can try:

• Frosting Alternatives: The Maple Brown Butter Whipped Cream Frosting is undeniably the perfect match for this recipe, offering a rich, nutty, and subtly sweet topping. However, if you’re short on time or prefer a different flavor profile, consider these delicious alternatives:
  • Plain Stabilized Whipped Cream Frosting: A lighter option that still holds its shape beautifully.
  • Whipped Cream Buttercream: A hybrid that offers the richness of buttercream with the airiness of whipped cream.
  • White Chocolate Whipped Cream Frosting: Adds a delightful, creamy sweetness that pairs well with the butter tart flavors.
• Raisins or Pecans: The debate between raisin and plain butter tarts is long-standing! This recipe lets you choose. While raisins are traditional for these cupcakes, crunchy pecans offer a fantastic texture and nutty flavor. You can use either one, or even a mix of both, depending on your preference.
• Flour Substitution: If cake and pastry flour isn’t readily available, you can substitute it with all-purpose flour. Be aware that this might result in a slightly chewier, denser cupcake texture due to the higher protein content. To mitigate this and achieve a closer texture to cake flour, I highly recommend using the cornstarch substitution method detailed in the “Top Tip” section below.
• Milk Choice: The recipe calls for 1% milk, but you can easily use 2% milk without any significant impact on the outcome. The slight difference in fat content will not alter the texture or flavor enough to be noticeable.
• Butter Tart Garnish: For the ultimate presentation, garnishing with a piece of a butter tart is a fantastic touch. Instead of a slice of a regular-sized butter tart, you can use mini butter tarts for an even cuter aesthetic. Feel free to use either homemade butter tarts for an extra personal touch or good-quality store-bought ones for convenience.

💡 Top Tip: Cake Flour Alternative

Effortlessly replace cake and pastry flour with all-purpose flour: For every 1 cup of pastry flour required, start with 1 cup of all-purpose flour, then remove 1 tablespoon of that all-purpose flour. Next, add 2 tablespoons of cornstarch to the remaining all-purpose flour. Whisk well to combine before using. This mixture mimics the lower protein content of cake flour, resulting in a more tender crumb for your cupcakes.

🔪 How to Make Decadent Butter Tart Cupcakes

Creating these delightful Butter Tart Cupcakes is a rewarding process. Follow these detailed steps to ensure perfectly moist cupcakes with that signature gooey filling and rich frosting:

Preparation is Key:

1. Begin by preparing your butter tart filling on the stovetop and allow it to cool completely while you work on the cupcake batter. This filling can be made a day or even several days in advance, saving you time on baking day. For ultimate convenience, it can even be prepared up to 3 months ahead and frozen in an airtight container. Just ensure it’s fully thawed before use.
2. Line your muffin tins with paper muffin liners. This prevents sticking and makes for easy cleanup. Preheat your oven to a precise 325 degrees F (162 degrees C). Accurate oven temperature is crucial for even baking.

In a small bowl, gently stir the vinegar into the milk. This mixture will curdle slightly, acting as a buttermilk substitute that adds tenderness and moisture to the cupcakes. Set this aside to allow it to “sour” for a few minutes.

In a separate, large mixing bowl, thoroughly whisk together the sifted cake and pastry flour, baking powder, and baking soda. Ensuring these dry ingredients are well combined will help the leavening agents distribute evenly throughout the batter. Set this bowl aside for later use.

In a large bowl, using an electric hand mixer on medium speed or a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and brown sugar. Beat until the mixture is light in color, fluffy, and well combined – this typically takes 2-3 minutes and incorporates air for a tender cupcake.

Next, beat in the butter flavor, eggs (one at a time, ensuring each is fully incorporated before adding the next), and whipping cream. Mix until just combined and smooth, scraping down the sides of the bowl as needed to ensure everything is well blended.

Add the dry flour mixture to the wet ingredients. Using a wooden spoon or a spatula, gently stir until they are just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cupcakes. A few small lumps are perfectly fine and will disappear during baking.

Now, gently mix in the milk and vinegar mixture with your wooden spoon. Once incorporated, fold in the raisins or pecans. Stir just enough to evenly distribute them throughout the batter, again, avoiding overmixing.

Spoon the prepared cupcake batter into the lined muffin tins. Fill each liner approximately ⅔ to ¾ full, depending on your desired cupcake size. This allows room for the cupcakes to rise without overflowing.

Bake the cupcakes in your preheated oven at 325 degrees F (162 degrees C) for 20-25 minutes. Baking times can vary by oven, so start checking around the 20-minute mark. For my oven, 23 minutes was perfect. The cupcakes are done when a cake tester (or toothpick) inserted into the center comes out clean.

Once baked, remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely. Cooling is essential before filling and frosting to prevent the frosting from melting and to ensure the filling stays in place.

Once cooled, it’s time to infuse that wonderful butter tart flavor! Fill each cupcake with the prepared butter tart filling. You can achieve this using a pastry bag fitted with a #230 Bismarck piping tip for a clean injection. Alternatively, you can use a small paring knife or an apple corer to carefully cut out a section from the center of each cupcake, spoon in the filling, and then replace the small “lid” of cake. Need a visual guide? Watch this video tutorial on how to fill a cupcake.

Frost the filled cupcakes using a pastry bag equipped with a 1M star tip for an elegant swirl. The recommended choice is the Maple Brown Butter Whipped Cream Frosting (recipe available in the NOTES section of the recipe card), but you can also choose from the alternative frostings suggested in the “Variations and Substitutions” section above.

For the finishing touch, garnish each cupcake with a small piece of a butter tart. I find cutting a standard butter tart into 6 pieces works well for this. Arrange a few extra raisins (or pecans, if you chose them) around the butter tart slice for an attractive and delicious presentation.

✅ Expert Recipe Tips for Butter Tart Cupcake Perfection

Achieving bakery-quality butter tart cupcakes is all about a few key techniques. Heed these expert tips for flawless results every time:

• For the Gooiest Butter Tart Filling: The secret to that irresistibly gooey filling lies in gentle, patient cooking. Always whisk the filling constantly over medium-low heat. You’re aiming for a consistency similar to a warm, thick pudding or a rich gravy – it should be able to generously coat the back of a spoon. Be cautious not to cook it too quickly or over high heat, as this can easily scramble the eggs and ruin the smooth texture. As soon as it reaches the desired thickness, promptly remove it from the heat. Remember, it will continue to thicken considerably as it cools in the refrigerator.
• The Secret to Perfect Brown Butter: Browning butter adds an incredible depth of nutty flavor, essential for the Maple Brown Butter Whipped Cream Frosting. However, this process requires your full attention! Never step away from the stove when browning butter, as it can transform from perfectly golden and nutty to burnt in mere seconds. Melt the butter over medium heat, then watch for it to foam. Swirl the pan occasionally to ensure even cooking. You’ll begin to notice tiny brown specks (these are the milk solids caramelizing) forming at the bottom of the pan, accompanied by an intensely nutty aroma. This is your cue! Immediately remove the pan from the heat and pour the browned butter into a separate, cool bowl to halt the cooking process.
• Don’t Overmix the Cupcake Batter: For cupcakes that are wonderfully tender and fluffy, the most critical rule is to mix the dry ingredients into the wet ingredients only until they are just combined. A few small lumps in the batter are actually preferable and indicate you haven’t overmixed. Excessive mixing develops the gluten in the flour, which will result in tough, chewy cupcakes instead of the light, airy ones we’re aiming for.
• The Easiest Way to Fill a Cupcake (No Special Tip Needed!): While a Bismarck piping tip (like a #230) offers a neat way to inject filling, it’s not strictly necessary. You can easily fill your cooled cupcakes using common kitchen tools. An apple corer or the back of a large, round piping tip can be gently pressed into the center of the cupcake to remove a plug of cake. Alternatively, use a small paring knife to cut a cone shape out of the center. Trim the pointed end of the removed cake piece, fill the cupcake cavity with the butter tart filling, and then place the trimmed “lid” back on top before applying your frosting.
• For Stable Whipped Cream Frosting: To achieve a whipped cream frosting that holds its beautiful piped shape and doesn’t deflate, the golden rule is to keep all your ingredients and equipment COLD. For best results, place your mixing bowl and whisk attachment in the freezer for about 15-20 minutes before you begin whipping. A thoroughly chilled bowl helps the cream whip up much faster and maintains its structure significantly better, ensuring a stable, pipeable frosting that won’t fall flat.

🥗 Perfect Pairings: What to Serve with Butter Tart Cupcakes

Butter tart cupcakes are versatile treats that can stand alone as a delightful snack or serve as a show-stopping dessert for any holiday meal. Their rich, sweet flavor makes them an ideal contrast to savory main dishes. Consider pairing them with hearty and comforting meals such as:

• A succulent Picnic Ham, where the sweetness of the cupcake beautifully balances the savory notes of the ham.
• A flavorful Baked Chicken Cacciatore, providing a sweet finish to an Italian-inspired meal.
• A perfectly golden Air Fryer Roast Chicken with Lemon, Rosemary, and Garlic, creating a classic Sunday dinner pairing.
• Or, as exquisitely shown below, a rich Baked Beef Cannelloni, for an impressive and satisfying culinary experience from start to finish.

🌡️ Storage Solutions for Your Butter Tart Cupcakes

Proper storage is essential to maintain the freshness and deliciousness of your homemade butter tart cupcakes. Here’s how to keep them at their best:

Refrigeration: Once filled and frosted, these cupcakes are best stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors from your fridge. They will stay fresh and delightful for approximately 3-4 days.

Freezing for Longer Term: If you’re planning ahead or have leftovers (unlikely!), these cupcakes freeze beautifully. However, for optimal texture, it is highly recommended to freeze them in an airtight container *BEFORE* adding the filling and frosting. The cake base can be frozen for up to 3 months. When you’re ready to enjoy them, simply defrost the cupcakes completely at room temperature, then proceed with filling and frosting as per the recipe instructions. This ensures the best consistency for both the gooey filling and the delicate whipped cream frosting.

👪 Adjustable Serving Size

This recipe is designed to yield approximately 18-20 individual servings, depending on how generously you fill your muffin liners. What’s fantastic is that you have the flexibility to easily adjust the quantity. By clicking on the serving number within the recipe card, you can select to halve, double, or even triple the recipe, and all ingredient quantities will automatically adjust to your desired yield. This makes it perfect for intimate family treats or larger holiday gatherings!

❔ Frequently Asked Questions About Butter Tart Cupcakes

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