1 ½ cups all-purpose flour (or whole wheat/gluten-free flour)
1 cup granulated sugar (or brown/coconut sugar)
1/2 cup unsalted butter, softened (or coconut oil/vegan butter)
2 large eggs (or flax eggs for vegan)
1/2 cup milk (or almond/oat milk)
1 tsp vanilla extract (or maple extract)
1/2 cup butterscotch chips (or white chocolate/peanut butter chips)
1/4 tsp salt
1/2 tsp baking powder
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix!
Fold in the butterscotch chips gently with a spatula.
Divide the batter evenly among the cupcake liners, filling each about two-thirds 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 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, make your butterscotch frosting (recipe below) and generously frost each cupcake once thoroughly cooled.
