Introduction

These Toffee Crunch Cupcakes combine soft, tender cake with delightful bursts of crunchy toffee in every bite. Finished with a rich toffee buttercream and topped with extra crushed toffee, they’re a treat that’s perfect for any occasion.

Two cupcakes sit side by side on a white plate with a simple rim design, placed on a white marbled surface. Each cupcake has a golden brown cake base with a darker, moist bottom edge, wrapped in a white paper liner with brown speckles. On top, thick swirls of white creamy frosting form three distinct layers, crowned with a generous sprinkle of chopped light brown nuts. Drizzles of glossy caramel and dark chocolate sauce flow down the frosting, adding shiny golden and deep brown streaks for a rich look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
¾ cup toffee bits
½ cup buttercream frosting (prepared)
2 tablespoons toffee sauce
¼ cup crushed toffee pieces (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until everything is combined.
Step 6: Gently fold in the toffee bits with a spatula to evenly distribute them throughout the batter.
Step 7: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
Step 8: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cupcakes cool completely on a wire rack.
Step 9: To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, toffee sauce, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
Step 10: Frost each cooled cupcake with the toffee buttercream using a piping bag or spatula. Finish by sprinkling crushed toffee pieces on top for added crunch and decoration.

Tips & Variations

For an extra burst of flavor, try adding a teaspoon of espresso powder to the batter to complement the caramel notes.
If toffee bits are unavailable, finely chop up wrapped toffee candies as a substitute.
Use salted butter in the frosting if you prefer a slightly salted contrast to the sweet toffee flavor.
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend, keeping other ingredients the same.

Storage

Store these cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the fridge for best results.

How to Serve

Two cupcakes sit on a white plate with gold trim, placed on a white marbled surface. Each cupcake has three visible layers: the bottom layer is a light brown cake wrapped in a white and dark speckled paper liner; above it is a thick swirl of white creamy frosting; the top is drizzled with dark chocolate and golden caramel sauces and sprinkled with chopped nuts. The frosting is tall and textured with soft peaks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee sauce from scratch?

Yes, homemade toffee sauce can be made using butter, sugar, cream, and a pinch of salt cooked until caramelized. It adds a fresh, rich flavor to the frosting.

How do I prevent toffee bits from sinking in the batter?

Toss the toffee bits lightly in a small amount of flour before folding them into the batter. This helps them stay suspended during baking.