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Toffee Crunch Cupcakes

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Delight in these Toffee Crunch Cupcakes, featuring a moist vanilla base loaded with crunchy toffee bits and topped with creamy buttercream frosting for a perfect sweet treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup toffee bits
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Extra toffee bits for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Gradually add the dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Fold in the toffee bits gently to distribute evenly.
  7. Spoon batter into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool completely on a wire rack before frosting.
  10. For the frosting, beat the butter until creamy, gradually add powdered sugar, then mix in heavy cream and vanilla extract until light and fluffy.
  11. Frost the cooled cupcakes and sprinkle with extra toffee bits for garnish.

Notes

For an extra indulgent touch, drizzle melted caramel sauce over the frosted cupcakes just before serving.

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