1 cup all-purpose flour (or 1 cup whole wheat flour)
1 cup granulated sugar (or 3/4 cup coconut sugar)
1/2 cup unsalted butter, softened (or 1/2 cup Greek yogurt)
2 large eggs (or 2 flax eggs)
1 tsp baking powder
1 tsp baking soda
1/2 cup butterscotch sauce (or caramel sauce)
1/2 cup cream soda (or vanilla soda)
Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the butterscotch sauce and cream soda. Mix until just combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, top with your favorite butterscotch buttercream frosting and drizzle with extra butterscotch sauce for that extra magic!
