In a large bowl, whisk together the flour, dry pudding mix, sugar, baking power, salt, and butterscotch chips. In a small bowl whisk together the eggs, oil, milk, and vanilla. Pour over the dry ingredients and stir till just combined. Pour into 20 paper lined muffin cups.

Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.

For frosting: Melt butter over medium heat in a large saucepan. Cook till it foams and starts to turn light brown. Quickly add brown sugar. Stir and cook till mixture comes to a boil. Slowly whisk in the cream, and bring to a boil again, stirring constantly. Boil and stir for 30 seconds. Remove from heat and add salt, vanilla, and cinnamon. Cool for about 20 minutes. Beat in powdered sugar and 1 Tbsp of milk, adding more milk as needed for a thick and creamy frosting. Pipe onto cupcakes. Garnish with butterscotch chips if desired.