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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Toffee Bits: Gently fold the toffee bits into the batter, ensuring they are evenly distributed without breaking them up too much.
- Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- 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.
- 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.
- Frosting: Frost the completely cooled cupcakes with your favorite toffee-infused frosting, spreading evenly over the tops.
- 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
