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1
Preheat oven to 350F.
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2
Line a standard muffin tin with paper liners.
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3
Whisk together flour, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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5
Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed.
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6
Reduce speed to low.
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7
Add flour mixture, and beat until incorporated.
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8
Fold in butterscotch chips, cashews, and toffee bits by hand.
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9
Divide batter evenly among lined cups, filling each three-quarters full.
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10
Bake, rotating tin halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached (but is not wet), about 30 minutes.
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11
Transfer tin to a wire rack to cool completely before removing cupcakes.
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12
Cupcakes can be stored up to 5 days at room temperature in airtight containers.
