WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING

1
Jo Anne Sugimoto

By
@sugarnspicetedibears

Here's to you Wendy and Lynn!!! I will be posting more cupcake recipes. No more poor cupcakes!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
Make 18 Cupcakes

Ingredients

  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    kosher salt
  • 3/4 c
    butter, softened
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar, packed
  • 4
    eggs
  • 1 Tbsp
    molasses
  • 2 tsp
    vanilla extract
  • 1/2 c
    buttermilk
  • 2 Tbsp
    sour cream
  • 1/2 c
    cream soda (no diet)
  • 3/4 c
    toffee bits
  • BROWN BUTTER FROSTING:

  • 1/2 c
    butter, softened, divided
  • 2 c
    powdered sugar, maybe more
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    ground cinnamon
  • ·
    dash of ground nutmeg
  • ·
    dash of salt
  • 1 to 2 Tbsp
    buttermilk

How to Make WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING

Step-by-Step

  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.

Printable Recipe Card

About WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING

Course/Dish: Cakes




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