In a large bowl, cream together butter and sugar until fluffy, approx 2 minutes. Add in vanilla extract and butter flavoring. Once combined, add in the eggs one at a time making sure it is fully incorporated before adding the next egg.
In a separate bowl, combine flour, baking soda, salt, and baking powder.
Add HALF of the flour mixture to the wet ingredients. FOLD mixture together. Add buttermilk and gently combine. Add remaining flour mixture and cream soda. FOLD TOGETHER to avoid over mixing. If you over mix the ingredients your cupcakes will become dense.
Fill a lined cupcake tin about 3/4 of the way up in each cup. Bake for 15 minutes or until a toothpick inserted in the center comes back clean. Remove from the oven and remove them from the pan and cool on a cooling rack. Cool completely. Once they have cooled completely, insert the tip of the squeeze bottle with butterscotch filling into the center of the cupcake. Squeeze just until it begins to come out of the stop, set aside. Continue with all the cupcakes. Fill a pastry bag with the Butter Beer frosting and frost each cupcake. Squeeze a little butterscotch filling over the top of the frosted cupcake. Enjoy!
Notes
13 WW Freestyle Points per cupcake with frosting and drizzle