Toffee Crunch Cupcakes

Kesha Smith Recipe

By Kesha Smith keshasmith75

Prep Time:
Cook Time:
Convection Oven

I am very passionate about cooking & baking is a perk because I believe every meal deserves an awesome dessert. I created these cupcakes a few days ago along with my two teenagers while my husband was in Memphis. We wanted him to have something extra to smile about when he returned home! This recipe is simple and very tasty! Please enjoy

Blue Ribbon Recipe

Notes from the Test Kitchen:
Love to the third power! Love the toffee, love the crunch... love the cupcakes!


1 c
all purpose flour
1/2 tsp
baking powder
1/4 tsp
baking soda
1 pinch
3/4 c
brown sugar, firmly packed
1/4 c
butter, softened
2 large
egg whites
2/3 c
1 stick
4 c
powdered sugar
1 tsp
vanilla extract
2 Tbsp
french vanilla coffee mate liquid creamer
1 c
toffee bits (heath bits or similar)
1 jar(s)
caramel ice cream topping

Directions Step-By-Step

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.
On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.
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.
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).
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!!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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Claudia Johnson Claudia1015
Apr 17, 2014
This was a bust for me. I made them late in the evening for a birthday and didn't have time to make more so I used them anyway. The batter was very thin so I double checked to make sure I had not made a mistake on the ingredients. They never really rose, were dense in the bottom of the cupcake papers. I did double the recipe but that should not have made a difference. Any suggestions of what I did wrong?
Mar 4, 2013 - belinda poole shared this recipe with discussion group: Sweet Treats
Marilyn Gallo LovetocookNJ
Dec 22, 2012
I tried this recipe and say it's Family Tested & Approved!
Marilyn Gallo LovetocookNJ
Dec 22, 2012
Kesha, I made these today for company tomorrow and my husband had to try one as soon as I finished making them. He loved them, said they were very moist. Thank you so much for posting this recipe.
Cindy Gulden ChefCindyLou
Dec 11, 2012

Do you add the toffee bits in the batter at all, or just use as a topping?