Why You’ll Love This Recipe
These cupcakes deliver bakery-quality flavor right from your home kitchen. Each bite combines moist, fluffy cake with creamy frosting and bits of crunchy toffee. The recipe is easy to follow, uses simple pantry ingredients, and offers plenty of room for creativity. Plus, the toffee pieces make every bite a little surprise of sweetness and texture—a true crowd-pleaser that’s as fun to make as it is to eat.
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Toffee Crunch Cupcakes: Irresistibly Sweet with a Buttery Caramel Bite
- Total Time: 42 mins
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Rich and buttery toffee crunch cupcakes topped with creamy caramel frosting and bits of toffee candy for a sweet, crunchy finish that melts in your mouth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup toffee bits
- 1/4 cup sour cream
- For frosting: 1/2 cup butter, 1/2 cup brown sugar, 2 tbsp milk, 2 cups powdered sugar
- Extra toffee bits for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Fold in the toffee bits gently until evenly distributed.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make frosting, melt butter and brown sugar in a saucepan over medium heat until bubbly. Add milk, bring to a boil, then remove from heat and let cool slightly. Beat in powdered sugar until smooth and creamy.
- Frost cupcakes and sprinkle with extra toffee bits for crunch.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use crushed Heath bars or homemade toffee bits for extra texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Provides the structure and soft crumb that makes the cupcakes light yet sturdy enough to hold the frosting.
Baking Powder and Baking Soda
These leavening agents ensure your cupcakes rise beautifully and stay fluffy.
Salt
Balances the sweetness and enhances the rich caramel notes.
Unsalted Butter
Creamed with sugar to create a tender, moist cupcake base. I sometimes use browned butter for a deeper, nuttier flavor—it’s incredible with the toffee!
Brown Sugar
Adds a subtle molasses flavor and contributes to the cupcakes’ caramel-like sweetness.
Granulated Sugar
Helps achieve a perfect balance of texture and sweetness.
Eggs
Bind the ingredients together and provide structure and richness.
Vanilla Extract
A must for enhancing the buttery, caramel flavor profile.
Buttermilk
Keeps the cupcakes moist and tender while adding a gentle tang that complements the toffee.
Toffee Bits
The star of the show—sweet, crunchy bits that melt slightly into the batter, creating pockets of caramelized joy.
For the Frosting: Butter, Powdered Sugar, Heavy Cream, and Toffee Bits
Whipped together for a silky, rich frosting that’s perfectly smooth with bits of crunch for contrast.
Directions
- Preheat the Oven: Set the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk. Stir gently until smooth.
- Add Toffee Bits: Fold in the toffee bits, distributing them evenly throughout the batter.
- Bake the Cupcakes: Fill each liner about two-thirds full and bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
- Make the Frosting: Beat butter until creamy, then add powdered sugar gradually. Pour in heavy cream and beat until smooth and fluffy. Fold in toffee bits.
- Assemble: Pipe or spread the frosting on cooled cupcakes. Sprinkle extra toffee bits on top for an irresistible crunch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields 12 cupcakes and takes approximately 45 minutes total—20 minutes of prep time and 25 minutes of baking time.
Storage/reheating
Store Toffee Crunch Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
Variations and Customizations
Chocolate-Toffee Cupcakes
Add cocoa powder to the batter for a rich chocolate base that complements the toffee beautifully.
Salted Caramel Drizzle
Top the frosting with a drizzle of salted caramel sauce for extra decadence.
Nutty Crunch
Mix in chopped pecans or almonds with the toffee bits for added crunch and flavor.
Espresso Boost
Add a teaspoon of instant espresso powder to the batter for a subtle coffee undertone that enhances the toffee flavor.
Filled Center
Scoop out a small portion of the cupcake center and fill it with caramel or chocolate ganache for a surprise inside.
Brown Butter Frosting
Use browned butter in the frosting to intensify the flavor and add a hint of nuttiness.
Mini Cupcakes
Make bite-sized versions for parties—reduce baking time to about 10–12 minutes.
Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free baking blend for those with dietary restrictions.
Dairy-Free Option
Use vegan butter and almond milk to make the batter and frosting dairy-free without losing the flavor.
Crunchier Top
Sprinkle crushed toffee on top before baking for a caramelized crust.
FAQs
Can I use store-bought toffee bits?
Yes, store-bought toffee bits work perfectly and save time.
Can I make these cupcakes ahead of time?
Absolutely—bake and freeze the cupcakes, then frost them the day you serve.
How do I prevent the cupcakes from being too dense?
Avoid overmixing the batter; mix only until ingredients are combined.
What kind of frosting pairs best with toffee flavor?
A simple buttercream or caramel frosting complements the toffee beautifully.
Can I use oil instead of butter?
You can, but butter provides the best flavor and texture for this recipe.
How do I get a smooth frosting texture?
Beat the frosting on high speed for several minutes until light and airy.
Are these cupcakes very sweet?
They are sweet but well-balanced, thanks to the salt and buttermilk in the recipe.
Can I add chocolate chips to the batter?
Yes, chocolate chips and toffee bits make a delicious combination.
Can I make them without eggs?
Yes, substitute each egg with ¼ cup of unsweetened applesauce or yogurt.
How long do the frosted cupcakes last?
Up to 5 days when stored in the refrigerator in an airtight container.
Conclusion
Toffee Crunch Cupcakes are the ultimate indulgence for anyone who loves the combination of buttery cake and caramelized crunch. These cupcakes are easy to make, visually stunning, and full of flavor in every bite. Perfect for parties, celebrations, or simply satisfying your sweet tooth, they’re a recipe worth keeping in your baking rotation. Once you try them, you’ll find yourself coming back to this delightful treat again and again.
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