For the cupcakes: Preheat the oven to 350*F. Line cupcake pans with paper liners.

Comvine your flour, baking soda, baking powder, and salt in a bowl and set aside.

In a large bowl, cream your butter until light and fluffy.

Add your sugars and beat until well-combined.

Beat in eggs, one at a time, mixing well after each addition.

Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated.

Fill each cupcake liner 3/4 full, then bake for 15-17 min until tester comes out clean.

Cool completely on wire racks.

For butterscotch filling/ganache: In a double boiler, combine butterscotch chips and heavy cream. Stir until completely combined and smooth.

Cool to room temperature.

Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy.

Add in ganache, vanilla, butter flavoring, and salt. Mix until well combined.

Beat in powdered sugar 1 cup at a time until reaching desired consistency.

Add milk or cream by the tablespoon as needed.

Frost cupcakes and top with a drizzle of butterscotch ganache.