1 ½ cups All-Purpose Flour (or gluten-free flour blend)
1 cup Sugar (or brown sugar/coconut sugar)
1 ½ tsp Baking Powder (or baking soda if in a pinch)
½ tsp Salt (or sea salt)
½ cup Unsalted Butter, softened (or vegan butter/coconut oil)
2 Large Eggs (or flax eggs)
2 tsp Vanilla Extract (or maple extract)
1 cup Butterscotch Chips (or white chocolate/chocolate chips)
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk until well combined. Be careful not to overmix!
Gently fold in the butterscotch chips for that signature Butterbeer flavor.
Spoon the batter into the prepared cupcake liners, filling them about ⅔ full.
Place in the oven and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While they cool, whip up your favorite frosting – we recommend a butterscotch buttercream to complement the flavors. Frost once cooled!
