1 cup all-purpose flour
1/2 cup butterscotch sauce
1/2 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup milk
8 oz cream cheese, softened
2 cups powdered sugar
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate large bowl, beat the softened butter and sugar until light and fluffy, around 3-5 minutes.
Add in eggs and vanilla extract, mixing well until fully incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Gently fold in the butterscotch sauce into the batter.
Spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.
Frost the cooled cupcakes with cream cheese frosting and drizzle with additional butterscotch sauce if desired.
Serve and enjoy!
