Ingredients:

  • 1 cup all-purpose flour
  • 1 cup brown sugar (packed)
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 1/2 cup buttermilk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened) for the frosting
  • 3 cups powdered sugar for the frosting
  • 1/4 cup butterscotch sauce (store-bought or homemade)
  • Optional: extra butterscotch chips or sprinkles for decoration

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. This should take about 3–5 minutes using an electric mixer on medium speed.
  3. Add in eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined—do not overmix!
  5. Divide batter evenly among prepared cupcake liners, filling each about two-thirds full.
  6. Bake in preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool in the pan for 5 minutes, then transfer them to wire racks to cool completely before frosting.
  8. In a mixing bowl, beat softened butter until creamy.
  9. Gradually add powdered sugar and mix on low speed until incorporated.
  10. Pour in butterscotch sauce and beat on high speed until smooth and fluffy.