Toffee Crunch Cupcakes That Will Dazzle Your Taste Buds

These Toffee Crunch Cupcakes offer a delightful crunch, a moist vanilla sponge, and a rich flavor that will satisfy your sweet cravings.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1 cup All-purpose Flour Or cake flour for a lighter texture
1 cup Granulated Sugar Can substitute with a sugar alternative
1/2 cup Butter Use salted butter if desired
2 Eggs At room temperature for better blending
2 tsp Baking Powder
1 tsp Vanilla Extract Use pure vanilla for the best flavor

For the Crunch

1 cup Toffee Bits Can use crushed toffee candies as a substitute

For the Frosting

1/2 cup Toffee Sauce Drizzle over the cupcakes; can use melted store-bought toffee

Equipment

mixing bowl
hand mixer
Cupcake pan
spatula
wire rack

Method

Baking Steps

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each. Pour in vanilla extract and blend thoroughly.
In a separate bowl, whisk together flour, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, alternating with a splash of milk until just combined.
Fold in the toffee bits gently.
Fill cupcake liners about two-thirds full and bake for 18-20 minutes until golden.
Let cupcakes cool and drizzle toffee sauce over them once cooled completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to three days or freeze for longer storage.

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