Description
Delightful toffee crunch cupcakes featuring a moist base filled with buttery toffee bits and topped with creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 tsp baking powder
- ¾ cup milk (or almond/oat milk)
- 2 large eggs
- 1 cup toffee bits
- 2 tsp vanilla extract
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, and brown sugar.
- In a separate bowl, beat the softened butter until light and fluffy.
- Beat in the eggs one at a time, followed by the milk and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and fold in the toffee bits.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Top with caramel drizzle or extra toffee bits for an impressive presentation. Room temperature ingredients yield the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg