In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and mix them on low speed. Meanwhile mix all the wet ingredients together. Yogurt, eggs, creamed corn, milk, oil and vanilla.
Next add your softened butter all at once until the batter appears grainy with a sand-like texture to it. Lastly, add the wet ingredients in a slow and steady stream. Once its mixed, stop the mixer and scrape down the bowl.
Scoop your batter into your prepared cupcake tin lined with cupcake papers. Fill them ¾ of the way. Bake for 20-25 min or until a skewer inserted into the centre comes out with moist crumbs.
Once they’ve completely cooled down use a knife or apple corer to create a hole in the centre. Then fill them up with butterscotch sauce.
To Frost: I used a plain tip nozzle, and piped them with buttercream frosting. Then I finished them off with another drizzle of butterscotch sauce and topped them with a cluster of my caramel popcorn.
Cupcakes can be stored in an airtight container for up to three days.