Butterfinger Cupcakes

For the Cupcakes:

Preheat the oven to 350 degrees F. Prepare cupcake pans with the liners of your choosing (recipe makes 16).

In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2 minutes.

Add the granulated and brown sugars to the butter and continue to mix at medium-high speed until light and fluffy, about 2 minutes.

Add in the eggs, one at a time, mixing well after each addition. Add the vanilla until combined.

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.

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.

Directions for the butterscotch frosting:

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.

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).

Finally add in the chopped Butterfingers turning the mixer on low until the butterfingers are just mixed in.

Pipe the frosting onto the cooled cupcakes as desired.