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Caramel Toffee Cupcake Recipe

Author Laurie Bennett

Ingredients

Ingredients for cupcakes:

  • 3 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk

Ingredients for frosting:

  • 1 cup 2 sticks butter, softened
  • 2/3 cup caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Optional: Crumbled Heath bar for topping

Instructions

Instructions for cupcakes:

  • Preheat oven to 350°F. Line muffin pan with baking cups. Stir together flour, baking powder, and salt in a large bowl.
  • In separate bowl, beat butter and sugar with an electric mixer. Add eggs and vanilla. Then, add in dry ingredients with the milk.
  • Fill baking cups 1/2 full with batter and bake for about 18 minutes or until toothpick comes out clean when inserted in center. Allow cupcakes to cool while you prepare frosting.

Instructions for frosting:

  • Beat butter, caramel and vanilla together in a large bowl. Gradually add in sugar. Beat until light and fluffy. Ice cupcakes with Wilton 1A icing tipnofollow, drizzle caramel on top.
  • Optional: Sprinkle with chopped up Heath bar.