Instructions
Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and butter extract.
Step 4: Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
Step 5: Divide batter evenly into cupcake liners and bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
Step 6: For the filling, melt butterscotch chips and heavy cream together in a microwave-safe bowl until smooth. Let cool slightly, then fill cupcakes using a piping bag or spoon.
Step 7: For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, then mix in butterscotch sauce, vanilla, and salt until fluffy.
Step 8: Pipe the buttercream onto cooled, filled cupcakes. Drizzle with more butterscotch and decorate as desired.
Storage Information
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving. Cupcakes can be frozen (without frosting) for up to 2 months; thaw and decorate fresh.
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