• Preheat oven to 350°F. Line a cupcake pan with liners. Set aside.
• Melt butterscotch chips with 1 teaspoon of vegetable oil in a microwave at 30 second increments, stirring each time, until smooth. Set aside. Add another teaspoon of oil if the mixture seizes.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. 3 minutes on medium speed.
• Add eggs, vanilla and sour cream. Beat until smooth, about 1 minute.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt.
• Pour the cooled butterscotch chips into the stand mixer and beat until mostly smooth, about 1 minute. (The batter may appear to be split a little, it will come together as you add the flour.)
• Slowly add the flour mixture with the mixer running on low.
• As soon as the flour is mixed in, turn off the mixer. Do NOT over mix.
• Fill the cupcake liners about ¾ full. Bake for 18-20 minutes or until the center springs back when lightly touched.

Cinnamon Cream Cheese Frosting

• In a medium bowl, sift together the powdered sugar and cinnamon.
• In the bowl of a stand mixer, fitted with the whisk attachment, mix together the cream cheese, butter and vanilla for about 2 minutes, until light and fluffy.
• Turn the mixer off and add ½ the powdered sugar/cinnamon mixture. Stir until fully combined. Add the rest of the powdered sugar.
• Whisk frosting on high for about 1 minute, until mixture is fully combined and light and fluffy.
• Scoop frosting into a zip top bag and snip one corner. (Or use a piping bag and your favorite tip.) Squeeze a dollop of frosting in the center of each cupcake. Top it off with butterscotch chips or your favorite fall sprinkles. ENJOY!