How to Make Toffee Cupcakes With Caramel Frosting

Toffee cupcakes with caramel frosting capture the whimsical flavor of the candy coating on candied apples. The buttermilk-flavored batter contains bits of chewy toffee candy. The smooth, creamy taste of caramel sauce enriches the frosting. If crystals build up on the sides of the pan while you are making the caramel, brush the sides of the pan with a wet pastry brush.

Things You'll Need

  • Electric mixer
  • Large mixing bowl
  • Saucepan
  • Small bowl
  • Muffin pan
  • Muffin liners
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 3/4 cup brown sugar, packed
  • 1/4 cup butter, room temperature
  • 2 egg whites
  • 2/3 buttermilk
  • 2/3 cup toffee bits
  • 2 tbsp. butter
  • 3 tbsp. milk
  • 1/2 cup brown sugar, packed
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract

Instructions

  1. Mix together flour, baking powder, baking soda and salt in a small bowl.

  2. Beat together brown sugar and butter until well combined in a medium bowl, using an electric mixer. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk. Beat until smooth. Add toffee bits, beating until smooth.

  3. Scoop batter into prepared pan. Bake in preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan. Allow to cool completely on rack for about 25 to 30 minutes.

  4. Melt the butter for the caramel frosting in a saucepan over medium heat. Mix in 3 tbsp. milk and brown sugar. Boil vigorously for 1 minute. Remove from heat. Beat in 1/2 cup powdered sugar. Cool slightly. Beat in the vanilla and remaining 1/2 cup powdered sugar. Add more milk if the mixture is too thick.

  5. Frost cupcakes after they have cooled completely.

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