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