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Toffee Crunch Cupcakes
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Toffee Crunch Cupcakes

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup toffee bits
  • 1/2 cup chopped nuts optional
  • For frosting:
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the toffee bits and chopped nuts if using.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool completely.
  • For the frosting, beat together the softened butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until fluffy.
  • Frost the cooled cupcakes and sprinkle additional toffee bits on top. Serve and enjoy!