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1
For the Cupcakes:
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2
Preheat the oven to 350 degrees F. Prepare cupcake pans with the liners of your choosing (recipe makes 16).
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3
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
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4
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2 minutes.
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5
Add the granulated and brown sugars to the butter and continue to mix at medium-high speed until light and fluffy, about 2 minutes.
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6
Add in the eggs, one at a time, mixing well after each addition. Add the vanilla until combined.
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7
Into the creamed mixture, add about one-third of your buttermilk, followed by one-third of the cream soda, and then one-third of the flour mixture. Alternate adding the remaining buttermilk, cream soda, and flour in thirds until well-combined.
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8
Evenly distribute the cupcake batter among your prepared baking pan and bake until a tester inserted in the center comes out clean, about 15-17 minutes, rotating the pan halfway through the baking time. Cool the cupcakes completely before frosting.
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9
Directions for the butterscotch frosting:
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10
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light, about 2 minutes. Add the caramel sauce to the butter, mixing well. Add the vanilla and salt to the frosting and mix well to combine.
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11
Decrease the mixer speed to low and slowly add in the powdered sugar, scraping down the sides of the bowl as necessary. (Add a few drops of cream/milk or additional powdered sugar as necessary).
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12
Finally add in the chopped Butterfingers turning the mixer on low until the butterfingers are just mixed in.
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13
Pipe the frosting onto the cooled cupcakes as desired.
