Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 2 large eggs
- ½ cup butterscotch sauce
- 1 cup heavy cream (for frosting)
- ½ cup powdered sugar (for frosting)
- Green sprinkles for decoration
Instructions
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, blend wet ingredients: melted butter, buttermilk, vanilla extract, and eggs.
- Combine wet and dry mixtures and fold gently until just combined.
- Preheat oven to 350°F (175°C), fill cupcake liners with batter, and bake for 18-20 minutes.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Best served fresh; can be made a day ahead and stored prior to frosting.
- Substitute gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
