Brown Sugar Butterscotch Cupcakes

and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners sugar if frosting is too thin or more cream if frosting is too thick. Beat in a pinch of salt taste then beat in another pinch if desired.
Fill frost the cupcakes Fill a plastic squeeze bottle or piping bag with a filling tip with butterscotch sauce and push tip of bottle into top of each cupcake applying enough pressure to fill each cupcake with sauce. Top with vanilla frosting and drizzle with remaining butterscotch sauce. I used a Wilton 1M tip for my frosting.
Cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week. I recommend a cupcake carrier for storing and transporting decorated cupcakes.