1 ½ cups All-purpose flour (or gluten-free flour blend)
1 cup Sugar (or coconut sugar or honey)
1 ½ tsp Baking powder (or baking soda)
¼ tsp Salt (skip if using salted butter)
½ cup Unsalted butter (softened or vegetable oil/coconut oil)
2 large Eggs (or flax eggs)
½ cup Cream soda (or root beer/sparkling water)
½ cup Butterscotch sauce (or caramel sauce)
1 cup Heavy cream (or milk/coconut cream for dairy-free)
2 cups Powdered sugar (or granulated sugar blended to powder)
Preheat your oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is mixed.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the cream soda, starting and ending with flour. Mix until just combined.
Incorporate butterscotch: Gently fold in the butterscotch sauce until evenly distributed throughout the batter.
Pour the batter: Divide the batter evenly among the lined cupcake tins, filling each about two-thirds full.
Bake: Place in the preheated oven and bake for 18-22 minutes or until a toothpick inserted comes out clean.
Cool: Once baked, remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting: In a large bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar until stiff peaks are formed.
Frost the cupcakes: Once the cupcakes are completely cooled, pipe or spread the whipped frosting on each cupcake, topping with a drizzle of butterscotch sauce if desired.
