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Toffee Crunch Cupcakes

Freshly prepared toffee crunch cupcakes on white plate
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Delight in these moist Toffee Crunch Cupcakes topped with a crunchy toffee crumble and creamy frosting, perfect for any dessert craving.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup sour cream
  • ½ cup toffee bits
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • ½ tsp salt (for frosting)
  • Extra toffee bits for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour; mix until just combined.
  6. Fold in ½ cup toffee bits gently.
  7. Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let cupcakes cool completely on a wire rack.
  9. For the frosting, whip heavy cream with powdered sugar and salt until stiff peaks form.
  10. Frost the cooled cupcakes and garnish with additional toffee bits for added crunch.

Notes

For extra flavor, lightly toast the toffee bits before folding them into the batter to enhance their crunch and depth.

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