Toffee Crunch Cupcakes

By ldelmas

Ingredients

• Ingredients
• 1 1
• c
• all purpose flour
• 1/2 1/2
• tsp
• baking powder
• 1/4 1/4
• tsp
• baking soda
• 1 1
• pinch
• salt
• 3/4 3/4
• c
• brown sugar, firmly packed
• 1/4 1/4
• c
• butter, softened
• get recipes @ goboldwithbutter.com
• 2 2
• lg
• egg whites
• 2/3 2/3
• c
• buttermilk
• 1 1
• stk
• butter
• get recipes @ goboldwithbutter.com
• 4 4
• c
• powdered sugar
• 1 1
• tsp
• vanilla extract
• 2 2
• Tbsp
• french vanilla coffee mate liquid creamer
• 1 1
• c
• toffee bits (heath bits or similar)
• 1 1
• jar(s)
• caramel ice cream topping

Details

Servings 12
Preparation time 40mins
Cooking time 55mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1
Preheat oven to 340 degrees and line a 12 cup muffin pan with 2 1/2" liners. Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside.
2
On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.
3
Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean.
4
While cupcakes are baking cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffeemate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. (add more liquid if desired).
5
Once cupcakes are completely cooled (10 minutes in pan and an additional 20 minutes on cooling rack) pipe frosting onto cupcakes with a large open star tip, sprinkle small pieces of toffee bits onto, and add a light drizzle of caramel topping. Enjoy!!!