Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • ½ cup cream soda
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp butterscotch syrup
  • A pinch of salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk and cream soda, starting and ending with dry ingredients.
  6. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven, let cool in the pan for 5 minutes, then transfer to a cooling rack.
  9. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Blend until fluffy and smooth. Mix in butterscotch syrup and salt.
  10. Once cupcakes are completely cool, frost with a piping bag or spread with a spatula.