Description
Indulge in these delightful Toffee Crunch Cupcakes, featuring fluffy vanilla cake and crunchy toffee bits, all topped with creamy frosting. Perfect for celebrations or as a sweet treat at home.
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 buttermilk
- 1 cup toffee bits
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture while alternating with buttermilk; start with flour, then buttermilk.
- Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed in the batter.
- Bake: Scoop the batter into prepared liners about two-thirds full and bake for 18-20 minutes or until they spring back when touched lightly.
- Cool and Frost: Let cool completely before frosting with your favorite buttercream or cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, consider using chocolate chips or nuts instead of toffee bits. - Store cupcakes in an airtight container at room temperature for up to three days; reheat in the microwave for about 10 seconds if desired.