These Butter Tart Cupcakes taste like butter tarts in cupcake form. Decadent cupcakes with a gooey butter tart filling, topped with Maple Brown Butter Whipped Cream Frosting, more raisins and a slice of butter tart, these cupcakes are ideal for your Christmas or Canada celebrations!
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PREP: Make butter tart filling on stovetop and set aside to cool while making muffins. * You can also make this a day (or several days) in advance. You could even make it up to 3 months in advance and freeze it.Line muffin tins with muffin liners. Preheat oven to 325 degrees F (162 degrees C)
Mix vinegar into milk and set aside.
Mix flour and baking powder and baking soda together – set aside
Cream butter and sugar with electric mixer.
Then beat in butter flavour, eggs and whipping cream.
Mix dry ingredients into wet and stir until combined (with wooden spoon).
Mix in milk with vinegar with wooden spoon, the add raisins or pecans.
Fill muffins liners to ⅔ - ¾ full, depending on how big you like your cupcakes.
Bake at 325 degrees F for 20- 25 minutes (23 minutes was perfect for me).
Fill cupcakes will butter tart filling * you can use a pastry bag and a #230 Bismarck piping tip (or cut out a section of cupcake)*See VIDEO
Frost cupcakes with IM tip.
Garnish cupcakes with a slice/piece of butter tart (I cut the butter tarts into 6 pieces) and raisins.
In a heavy-bottomed saucepan on stove top, add vanilla and whipping cream, heat, then add butter.
In a medium bowl, combine egg, and brown sugar.
Add egg mixture to warm cream mixture and simmer on low, then add vinegar and cornstarch. Add raisins here.
Keep whisking until thickened on med-low heat for about 12-15 minutes. It should be the consistency of thick gravy. Remove from heat and set aside to cool. After 10 minutes, refrigerate. It will thicken further as it cools
Maple Brown Butter Whipped Cream FrostingIngredients:
Freeze mixing bowl and attachment for at least 15 minutes.
Melt the butter in a small saucepan over medium heat and continue to cook until butter turns a light golden brown and has a nutty fragrance (see VIDEO in post if you are not sure how to brown butter)
Remove from heat, cool and add maple extract then cool to room temperature. *be careful adding the extract - if the butter is too hot it will splatter! 
Beat the butter with the powdered sugar and 2 Tblsp of the whipping cream. Set aside
Whip cream until slightly thickened (soft peaks). While beating slowly, gradually add piping gel to whipped cream mixture. Whip at high speed until stiff peaks form
Fold butter mixture into whipped cream mixture and whip for 15 seconds or so longer
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Nutrition Facts
📋 Butter tart Cupcakes recipe
Amount Per Serving (1 cupcake)
Calories 289Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 48mg16%
Sodium 85mg4%
Potassium 171mg5%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 392IU8%
Vitamin C 0.4mg0%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.