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Toffee Crunch Cupcakes Recipe

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★★★★★

4.6 from 132 reviews

Delight in these Toffee Crunch Cupcakes, featuring a moist vanilla base studded with crunchy toffee bits and topped with a luscious toffee-flavored buttercream frosting. Perfectly balanced sweetness and texture make these cupcakes an irresistible treat for any occasion.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • ½ cup chopped toffee bits (plus extra for topping)

Frosting

  • ¾ cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 2 tbsp toffee sauce (store-bought or homemade)
  • Pinch of salt
  • Crushed toffee pieces for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which will help create a tender cupcake texture.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully emulsify them into the batter, then mix in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Milk: Alternately add the dry ingredient mixture and the milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently to keep the batter light and airy.
  6. Fold in Toffee Bits: Gently fold in the chopped toffee bits to evenly distribute their crunch throughout the batter without overmixing.
  7. Fill Cupcake Liners: Evenly divide the batter into the prepared muffin pan cups, filling each about two-thirds full to allow for rising.
  8. Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan.
  9. Prepare Frosting: In a bowl, beat the softened frosting butter until smooth. Gradually add the powdered sugar, then mix in the toffee sauce and a pinch of salt until you achieve a creamy, spreadable consistency.
  10. Frost and Garnish: Once cupcakes are fully cooled, frost them with the toffee buttercream and sprinkle extra crushed toffee pieces on top for added texture and decoration.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • For homemade toffee sauce, caramelize sugar and mix with butter and cream until smooth.
  • Toffee bits can be substituted with crushed Heath bars or similar candy.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor.

Keywords: toffee cupcakes, toffee crunch cupcakes, vanilla cupcakes with toffee frosting, toffee buttercream dessert, easy cupcake recipe

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