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triple butterscotch cupcakes
Ingredients
- For the cupcakes:
- 15 tbsp. butter, at room temperature
- 1¾ cups plus 2 tbsp. dark brown sugar, lightly packed*
- 1½ tbsp. canola oil
- 3 large eggs
- 1½ tbsp. dark rum
- 2½ tsp. vanilla extract
- 3 cups all-purpose flour
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- 1 cup plus 2 tbsp. sour cream
- For the frosting:
- 2 sticks unsalted butter, at room temperature, divided
- 1 cup dark brown sugar, lightly packed
- ½ cup heavy cream
- ¼ tsp. salt
- 2 tsp. dark rum
- 1-1½ cups confectioners’ sugar, sifted
- For the butterscotch sauce:
- 6 tbsp. dark brown sugar
- 3 tbsp. butter
- ¼ cup light corn syrup
- Pinch coarse salt
- ¼ cup heavy cream
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