Cupcakes:

• Preheat oven to 350 degrees F.
• Line cupcake pan with liners.
• Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
• In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
• Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.
• Mix in the toffee bits.
• Add 1/4 cup batter to each cupcake liner and bake for 18-22 minutes.
• Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.
• Meanwhile, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.
• Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes.
• After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
• Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.
• Remove sauce from the fridge, roll out a piece of wax paper on a flat surface, dip the tops of the cupcakes in the sauce and place on the wax paper and let set for 15 minutes.
• Place each cupcake in a second liner to cover up the stickiness.
• Pipe frosting onto the cupcakes and finish with sprinkles.