These spice cupcakes with butterscotch topping and butterscotch Petit Pot filling are the perfect treat for the Fall season. Only 15 minutes to bake. They are so flavorful and super moist!
Preheat oven to 350°F and place baking cups in cupcake pan. Yields 12 cupcakes.
Combine all dry ingredients in a medium bowl. Set aside. Combine all wet ingredients in a bowl. Pour wet ingredients into dry ingredients, whisk together. Pour cupcake batter into prepared baking cups.
Bake for 15-18 min. Take out and let cool on a rack for 30 minutes. Make frosting in the meantime by beating together butter, powder sugar, spices and heavy cream till smooth.
Using a frosting tip cut a circle in center of the cupcake. Pipe in French dessert if you choose, frost and drizzle butterscotch on top. Enjoy!
