1 ½ cups all-purpose flour (or whole wheat flour)
1 cup granulated sugar (or brown sugar/coconut sugar)
1 ½ teaspoons baking powder (or baking soda)
½ teaspoon salt (leave out for unsalted butter)
½ cup butter (or coconut oil/unsalted vegan butter)
2 large eggs (or ½ cup unsweetened applesauce for vegan option)
½ cup milk (or non-dairy milk)
½ cup butterscotch sauce (homemade or store-bought)
¼ cup heavy cream (or non-dairy cream)
2 cups powdered sugar (or allulose/coconut sugar)
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add in the eggs one at a time, mixing well after each addition. Then, blend in the milk and butterscotch sauce until fully integrated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop the batter into the lined cupcake pan, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the heavy cream and powdered sugar until soft peaks form. Frost cupcakes once completely cool.
Drizzle extra butterscotch sauce over the frosted cupcakes before serving.
