½cupUnsalted buttersoften at room temperature, 1 stick or 4 oz or 113 grams
1cupLight brown sugarpacked
¼cupPlain yogurtat room temperature
¾cupMilkat room temperature
1teaspoonPure vanilla extract
For Topping:
1 batchButtercream frostingRecipe link given below
½ to ¾cupButterscotch sauceRecipe link given below
Instructions
Making Cupcakes:
Preheat the oven to 350 degrees F or 176 degrees C for at least 10 minutes.
Line a muffin pan with the cupcake liners and keep it aside.
Take all purpose flour, cornstarch, baking powder and salt in a bowl.
Whisk it well using wire whisk till everything is incorporated well. If needed you can sift it too.
In another bowl, take soften butter and brown sugar in a bowl. Beat it till it gets smooth and creamy.
Now add yogurt, milk and vanilla extract. Again beat it till everything is well combined.
Now add the dry flour mixture. Start mixing using whisk and halfway through switch to the spatula. Mix till everything is well combined. Do not overmix.
Divide the batter into the prepared muffin pan.
Bake into preheated oven for 17-18 minutes.
Let the muffins cool down for 5 minutes in the pan.
Then remove it to a wire rack and cool down completely.
Frosting Cupcakes:
While it is cooling, you can make buttercream frosting and butterscotch sauce.
Take the butterscotch sauce and fill into plastic squeeze bottle. Alternately you can use ziplock bag or piping bacg with very small round tip.
Push the tip of the bottle into the top center of the cupcake and apply pressure to the bottle to fill the cupcake.
Do the same for all the cupcakes. Do not push it too hard than you mash the cupcake. Do it gently.
Next pipe the buttercream frosting however you like.
Next using the same squeeze bottle, drizzle the butterscotch sauce on top.