Print

Toffee Crunch Cupcakes

Freshly prepared Toffee Crunch Cupcakes
Print Recipe

Delight in these moist Toffee Crunch Cupcakes, packed with buttery toffee bits and topped with a creamy frosting for the perfect sweet treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 3/4 cup toffee bits
  • 1 cup buttercream frosting
  • Additional toffee bits for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add flour mixture and sour cream with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in the toffee bits gently.
  7. Divide batter evenly among cupcake liners, filling about two-thirds full.
  8. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
  9. Allow cupcakes to cool completely on a wire rack.
  10. Frost with buttercream and sprinkle additional toffee bits on top before serving.

Notes

For extra crunch, chill the toffee bits before folding them into the batter to prevent melting throughout baking.

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