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Toffee Crunch Cupcakes

Toffee Crunch Cupcakes: Indulge in Decadent Sweet Bliss

These Toffee Crunch Cupcakes are an indulgent escape balancing moist vanilla sponge with toffee bits, a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Whole wheat can be used for a healthier option.
  • 1 cup granulated sugar Brown sugar may add deeper flavor.
  • 1 cup unsalted butter For a salted version, reduce added salt.
  • 2 teaspoons baking powder A vital leavening agent.
  • 3 large eggs Best at room temperature.
  • 1 teaspoon vanilla extract Almond extract can be an alternative.
  • 1 cup toffee bits Crushed hard candies can work as a substitute.
For the Frosting
  • 1 cup heavy cream Milk can lighten it up but may change texture.
  • 0.5 cup toffee sauce Can melt store-bought toffee with heavy cream.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Spatula
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each, followed by vanilla extract.
  4. Whisk together flour, baking powder, and a pinch of salt in another bowl, then gradually add to the wet mixture.
  5. Gently fold in the toffee bits until evenly distributed in the batter.
  6. Divide the batter among the cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Whip together heavy cream, toffee sauce, and a dash of sugar for the frosting until soft peaks form.
  9. Frost cooled cupcakes with the toffee frosting and top with additional toffee bits.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. To maintain moisture and flavor, avoid refrigeration.

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