Toffee Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These toffee mini cupcakes are my go to when I want something fancy but don't have much time. With just 20 minutes of prep and 25 minutes in the oven, they come together faster than you'd expect, making them perfect for last minute gatherings or a sweet treat after dinner. The combination of granulated and light brown sugar creates that deep caramel flavor we all crave, while the brown sugar actually contains molasses which has minerals like potassium and calcium. The toffee bits scattered throughout and that rich frosting on top make each bite feel indulgent, but honestly, they're so simple to make that you'll find yourself baking them constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 300 ggranulated sugar
- 100 glight brown sugar
- 3large eggs
- 100 gtoffee bits
- 6 gbaking powder
- 3 gsalt
- 120 mlunsalted milk
- 1½ mlvanilla extract
- 400 gtoffee frosting
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Beat in the eggs one at a time, followed by the milk and vanilla extract.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
- 6
Melt the toffee bits in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
- 7
Pour the batter into the prepared muffin tin and top each cupcake with a spoonful of toffee frosting.
Tip: Use a spatula to spread the frosting evenly.
- 8
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 9
Allow the cupcakes to cool completely in the pan before serving.
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