1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
¾ cup butterscotch sauce
1 cup heavy cream
Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In a larger mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Slowly incorporate eggs one at a time, mixing well after each addition. Then add the vanilla extract.
Alternate adding the dry mixture and butterscotch sauce to the butter mixture, starting and ending with the dry ingredients.
Use a scoop or spoon to fill each liner about two-thirds full with batter.
Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the tin for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
Whip the heavy cream until soft peaks form, then gently fold in butterscotch sauce until well combined.
Once cooled, pipe or spread the frosting onto each cupcake, and drizzle a little extra butterscotch sauce on top if desired.
