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Toffee Crunch Cupcakes

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Indulge in rich, moist cupcakes loaded with crunchy toffee bits and a luscious caramel frosting, perfect for a sweet treat any time.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup toffee bits
  • For the caramel frosting:
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 tbsp heavy cream
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Extra toffee bits for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition; stir in vanilla extract.
  5. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour; mix until just combined.
  6. Fold in toffee bits gently.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Let cupcakes cool completely on a wire rack before frosting.
  10. For the caramel frosting, melt butter and brown sugar in a saucepan over medium heat; simmer for 2 minutes and remove from heat.
  11. Allow caramel to cool slightly, then beat in heavy cream, powdered sugar, and vanilla extract until smooth.
  12. Frost cooled cupcakes and sprinkle with extra toffee bits before serving.

Notes

For extra crunch, toast the toffee bits lightly before folding them into the batter. These cupcakes pair wonderfully with a cup of coffee or milk.

Find it online: https://auntyspices.com/toffee-crunch-cupcakes/