1 ½ cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder (or baking soda)
½ cup unsalted butter, softened (or coconut oil)
1 cup brown sugar (or ¾ cup honey/agave syrup)
2 large eggs (or 2 flax eggs)
1 teaspoon vanilla extract (or butterscotch extract)
1 cup butterscotch sauce (or caramel sauce)
1 cup heavy whipping cream (or coconut cream)
Preheat your oven to 350°F (180°C) and line a cupcake tray with liners.
In a bowl, whisk together the flour, baking powder, and a pinch of salt.
In another large bowl, beat the softened butter and brown sugar until light and fluffy, around 3-5 minutes.
Add the eggs one at a time, mixing well, then stir in the vanilla extract.
Gradually add the dry ingredients to your wet mixture until just combined.
Fold in half of the butterscotch sauce for added sweetness within the batter.
Spoon the batter into the prepared liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Whip the heavy cream until stiff peaks form, then gently fold in the remaining butterscotch sauce.
Generously frost your cooled cupcakes with the butterscotch whipped cream and optionally drizzle with extra butterscotch sauce.
