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Toffee Crunch Cupcakes Recipe

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★★★★★

4.8 from 118 reviews

These Toffee Crunch Cupcakes are a delightful treat combining soft, moist cupcakes with a rich toffee flavor. The batter is studded with toffee bits for a satisfying crunch, topped with a luscious toffee buttercream frosting, and finished with crushed toffee pieces for extra texture and visual appeal. Perfect for dessert lovers craving a caramelized twist on classic cupcakes.

Ingredients

Scale

Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • ½ cup toffee bits

Buttercream Frosting

  • ½ cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 3 tablespoons toffee sauce
  • Pinch of salt

Topping

  • ¼ cup crushed toffee pieces

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. This aerates the mixture for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which can lead to toughness.
  6. Fold in Toffee Bits: Gently fold in the toffee bits with a spatula to distribute them evenly without deflating the batter.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
  9. Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting. This prevents the frosting from melting.
  10. Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the toffee sauce and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
  11. Frost and Decorate: Frost each cooled cupcake using a piping bag or spatula. Sprinkle the tops with crushed toffee pieces for added crunch and decoration.

Notes

  • Make sure butter and eggs are at room temperature for best mixing results.
  • Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
  • Use good quality toffee bits and sauce for the richest flavor.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Keywords: toffee cupcakes, toffee crunch, buttercream frosting, caramel cupcakes, dessert cupcakes, sweet treats

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