2 cups All-Purpose Flour (or Whole Wheat Flour)
1 cup Sugar (or Brown Sugar, Coconut Sugar)
1 tablespoon Baking Powder (or Baking Soda)
1/2 teaspoon Salt
1/2 cup Butter, softened (or Coconut Oil, Greek Yogurt)
2 large Eggs (or Flax Eggs)
1 cup Milk (or Almond Milk, Soy Milk)
1 tablespoon Butterscotch Extract (or Vanilla Extract)
1 teaspoon Vanilla Extract
1/2 cup Butterscotch Sauce (for drizzling, or Caramel Sauce)
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy—about 3-5 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, combine the milk, butterscotch extract, and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture.
Use an ice cream scoop to fill each cupcake liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
Once cool, frost with your favorite butterscotch frosting and drizzle butterscotch sauce on top.
