Description
Toffee Crunch Cupcakes are a delightful dessert featuring a moist cake topped with rich frosting and crunchy toffee bits, making them perfect for any celebration or indulgent treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (melted and cooled)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup toffee bits
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, and vanilla extract until thoroughly blended.
- Bring It All Together: Gradually add the wet mixture to the dry ingredients while stirring gently. Fold in the toffee bits last.
- Fill and Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow cupcakes to cool completely before frosting them with your choice of whipped cream or frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 285
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For a nutty twist, substitute regular flour with almond flour. - You can add chocolate chips for extra indulgence. - Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.