Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, butterscotch syrup, and 2 tablespoons of heavy cream. Beat until smooth and creamy. Add more heavy cream if needed to reach desired consistency.
- Stir in the vanilla extract.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip and frost the cupcakes.
Notes
For an extra touch, you can drizzle a little extra butterscotch syrup over the frosted cupcakes before serving.