Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 350 degrees. Spoon the prepared batter equally into 24 muffin cups that have been lined with paper baking cups, filling each cup three-quarters full.
In a medium bowl, beat the cream cheese, sugar, and egg until fluffy. Stir in the butterscotch chips and walnuts until well mixed. Spoon a heaping teaspoon of the cream cheese mixture into the center of the batter in each cup.
Bake for 15 to 20 minutes, or until a wooden toothpick inserted in the cupcakes comes out clean. Allow to cool completely, then frost with the cream cheese frosting. Serve, or cover loosely until ready to serve.
This recipe yields 24 servings.
Nutrition Facts not Available
Rating: (1)
Added On: March 4, 2008
* MR FOOD with Art Ginsburg - Air date: 09-17-1999
