- 12
- 40 mins
- 55 mins
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
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!!!