Description
Indulge in these luscious Toffee Crunch Cupcakes, featuring a fluffy base topped with creamy caramel frosting and crunchy toffee bits. Perfect for any celebration or sweet craving!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup caramel sauce (for topping)
- ½ cup toffee bits (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually combine the dry mixture with the wet ingredients, alternating with milk, until just mixed.
- Fold in toffee bits gently.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until golden brown. A toothpick inserted should come out clean.
- Allow cupcakes to cool slightly before drizzling with caramel sauce.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For an interesting twist, consider using butterscotch chips instead of toffee bits. Sprinkle sea salt on top of the caramel drizzle for added texture.