Description
ndulge in these scrumptious cupcakes, featuring a soft, moist base topped with a delightful toffee crunch that adds an irresistible texture and flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk, until just combined. Fold in toffee bits.
- Divide the batter evenly among cupcake liners. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before adding your favorite frosting and extra toffee bits for garnish.
Notes
- For extra crunch, sprinkle additional toffee bits on top before baking.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 240
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g