wenlyn's cream soda toffee cupcake w/brown butter frosting

How To Make wenlyn's cream soda toffee cupcake w/brown butter frosting

• 1

  Preheat oven to 350 degrees. Prep 18 muffin cups with liners, set aside.
• 2

  Combine flour, baking powder, baking soda and salt, set aside.
• 3

  In a large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars, beat until well combined.
• 4

  Beat in eggs, one at a time, beat after each egg addition until well combined. Beat in molasses and vanilla.
• 5

  Alternately add flour mixture, buttermilk and sour cream, and cream soda to butter mixture, beating on low speed after each addition until combined.
• 6

  Stir in 1/2 cup of toffee bits.
• 7

  Fill each muffin well 3/4 full and bake for about 18 minutes or until tops spring back when lightly touched.
• 8

  Remove from oven to wire rack and cool for about 5 minutes, then remove cupcakes from the pans and cool completely.
• 9

  BROWN BUTTER FROSTING:
• 10

  In a saucepan, heat 1/4 cup of butter over medium-low heat until lightly browned, about 8 minutes, cool.
• 11

  In a bowl, beat 1/4 cup softened butter with mixer on medium speed, 30 seconds.
• 12

  Add cooled brown butter and beat until combined.
• 13

  Add powdered sugar, vanilla, cinnamon, dash nutmeg, and dash salt.
• 14

  Beat in 1 to 2 Tbsp. buttermilk until spreadable. Use immediately. If frosting begins to tighten up, stir in a small amount of boiling water.
• 15

  Makes 1-1/4 cup of frosting.
• 16

  Frost completely cooled cupcakes, sprinkle the remaining toffee bits over the cupcakes.
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