It’s a lot of deliciousness for just one cupcake, isn’t it?
This is what happens when it’s birthday time for your bestie at work, and she only likes two things: vanilla, and toffee. Last year I made her a vanilla layer cake with vanilla buttercream and sprinkles, so this year I decided to go for the toffee.
It was a good idea. I was a huge fan of the brown butter buttermilk frosting myself – I mean, what a brilliant idea. It was also my first time using soda in a cupcake, which was a fun little addition (I think it’s meant to add moistness?), and the molasses definitely added a deeper flavor.
I think it’s a perfect cupcake for fall.
Cream Soda Toffee Cupcakes with Brown Butter Frosting
Adapted from BHG
- 2 cups cake flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 eggs
- 1 tbsp molasses
- 1-1/2 tsp vanilla
- 1/2 cup buttermilk
- 1/2 cup cream soda (not diet)
- 3/4 cup toffee pieces
- 1 recipe brown butter frosting
Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.
Brown butter frosting:
For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.