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Irresistible Salted Caramel Cupcakes Recipe with Toffee Crunch

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Soft, buttery cupcakes topped with silky salted caramel frosting and finished with golden toffee crunch for an indulgent yet comforting dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (60ml) heavy cream
  • ½ tsp sea salt
  • 2 ½ cups (300g) powdered sugar, sifted
  • ½ cup (100g) toffee bits or crushed toffee bars
  • Optional: sea salt flakes for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
  6. Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
  8. In a saucepan, melt the butter and brown sugar together over medium heat. Stir in the heavy cream and sea salt, then let it simmer for 2 minutes. Remove from heat and let it cool slightly. Beat in the powdered sugar until smooth and creamy.
  9. Pipe or spread the frosting onto the cooled cupcakes.
  10. Sprinkle the toffee bits generously on top of the frosting. Finish with a pinch of sea salt flakes if desired.

Notes

[‘Ensure eggs, milk, and butter are at room temperature for a smoother batter.’, ‘Avoid overmixing the batter to keep cupcakes light and fluffy.’, ‘Let the caramel mixture cool slightly before beating in powdered sugar to prevent runny frosting.’, ‘Use fresh toffee for the best crunch and flavor.’, ‘Test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready.’]

Nutrition

Keywords: Salted caramel cupcakes, toffee crunch cupcakes, dessert recipe, easy cupcakes, party dessert

Find it online: https://tessierecipes.com/irresistible-salted-caramel-cupcakes-recipe-with-toffee-crunch/