1 ½ cups All-Purpose Flour (or Gluten-free flour blend)
1 ½ teaspoons Baking Powder (or baking soda)
½ teaspoon Salt (optional)
½ cup Unsalted Butter (softened or coconut oil)
1 cup Brown Sugar (packed or granulated sugar with molasses)
½ cup Granulated Sugar (or brown sugar)
2 large Eggs (or flax eggs)
2 teaspoons Vanilla Extract (or almond extract)
½ cup Buttermilk (or milk with vinegar/lemon juice)
¼ cup Butterscotch Sauce (or caramel sauce)
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter with granulated and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add in dry ingredients, alternating with buttermilk, mixing until just combined.
Gently fold in butterscotch sauce until evenly distributed in the batter.
Use an ice cream scoop to fill cupcake liners about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack.
In a mixing bowl, beat together softened butter and powdered sugar to make frosting. Add butterscotch sauce and vanilla, mixing until fluffy.
Frost cooled cupcakes and drizzle extra butterscotch sauce on top if desired.
