1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butterscotch chips
For frosting: 1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture. Alternate with buttermilk, starting and ending with the dry mixture. Mix until just combined.
Gently fold in the butterscotch chips until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each liner about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until well combined. Add the milk and vanilla, continue mixing until fluffy.
Once the cupcakes are fully cool, pipe or spread the frosting on top, and consider garnishing with extra butterscotch chips!
