Irresistibly Indulgent Toffee Crunch Cupcakes Recipe

Introduction

These Irresistibly Indulgent Toffee Crunch Cupcakes combine a light, fluffy texture with the rich, buttery flavor of toffee bits in every bite. Perfect for special occasions or any time you crave a sweet treat, they are sure to delight your taste buds.

Ingredients

• 1 cup Cake Flour (Use for a lighter texture)
• 1 cup Granulated Sugar (Consider alternatives for lower sugar)
• 1/2 cup Unsalted Butter (Softened)
• 2 large Eggs (Room temperature)
• 1 teaspoon Baking Powder (Check for freshness)
• 1/2 cup Milk (Whole milk recommended)
• 1 cup Toffee Bits (Chopped toffee candies can be substituted)
• 1 cup Heavy Cream (Light cream can be used but may alter flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: Cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
3. Step 3: Beat in the eggs one at a time, mixing fully before adding the next, then add a splash of vanilla extract.
4. Step 4: In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
6. Step 6: Gently fold in the toffee bits, ensuring they are evenly distributed throughout the batter.
7. Step 7: Scoop the batter into the cupcake liners, filling each about two-thirds full.
8. Step 8: Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
10. Step 10: Frost the cooled cupcakes with your favorite toffee-infused frosting and optionally top with additional toffee bits for extra crunch.

Tips & Variations

• For a lighter texture, be sure to use cake flour rather than all-purpose flour.
• You can substitute chopped toffee candies if toffee bits are unavailable.
• Try using light cream instead of heavy cream in the frosting to reduce richness, though it may slightly alter the flavor.
• To enhance flavor, add a pinch of salt to the frosting to balance the sweetness.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep the frosting fresh, bring cupcakes to room temperature before serving. For longer storage, freeze unfrosted cupcakes for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour yields a lighter and more tender cupcake. If using all-purpose flour, consider removing 2 tablespoons per cup of flour and adding cornstarch to mimic cake flour texture.

How do I prevent the toffee bits from sinking to the bottom?

Gently fold the toffee bits in at the end and lightly toss them in a small amount of flour before mixing into the batter to help them stay evenly distributed.

Irresistibly Indulgent Toffee Crunch Cupcakes Recipe

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★★★★★

4.9 from 138 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

These Irresistibly Indulgent Toffee Crunch Cupcakes combine a light and fluffy cake base with sweet, crunchy toffee bits throughout and a rich toffee-infused frosting. Perfect for dessert lovers looking for a decadent treat with a delightful texture contrast.

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Ingredients

Scale 1x2x3x

Cake

• 1 cup Cake Flour (use for a lighter texture)
• 1 cup Granulated Sugar (consider alternatives for lower sugar)
• 1/2 cup Unsalted Butter (softened)
• 2 large Eggs (room temperature)
• 1 teaspoon Baking Powder (check for freshness)
• 1/2 cup Milk (whole milk recommended)
• 1 cup Toffee Bits (chopped toffee candies can be substituted)

Frosting

• 1 cup Heavy Cream (light cream can be used but may alter flavor)
• Toffee-infused frosting (quantity as needed for frosting cupcakes)
• Additional toffee bits (optional, for topping)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and prepare your cupcake pan by lining it with cupcake liners to ensure easy removal after baking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes using an electric mixer on medium speed.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add a splash of vanilla extract at this point to enhance flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt to thoroughly combine the leavening agents and seasoning.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cupcakes.
6. Fold in Toffee Bits: Gently fold the toffee bits into the batter, ensuring they are evenly distributed without breaking them up too much.
7. Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
8. Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
9. Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which is necessary before frosting.
10. Frosting: Frost the completely cooled cupcakes with your favorite toffee-infused frosting, spreading evenly over the tops.
11. Optional Topping: For added crunch and decoration, sprinkle additional toffee bits on top of the frosted cupcakes.

Notes

• Room temperature ingredients, especially eggs and butter, help create a smoother batter and better texture.
• Be careful not to overmix the batter once the dry ingredients are added to keep cupcakes tender.
• You can substitute light cream for heavy cream in the frosting, but the flavor and richness may slightly differ.
• Toffee bits tend to caramelize quickly in the oven, so do not overbake to avoid burning.
• Store cupcakes in an airtight container to keep them fresh and moist for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: toffee cupcakes, toffee crunch, dessert, cupcakes recipe, baked cupcakes, toffee bits, indulgent dessert