Toffee Crunch Cupcakes

These Toffee Crunch Cupcakes blend buttery brown sugar cake with melty toffee bits inside and a salted caramel buttercream topped with crushed Heath bars. Moist for days, crunchy on top, and bakery-beautiful — a crowd favorite perfected after 47 test batches.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Caramel cupcakes, Caramel toffee cupcakes, Heath Bar cupcakes, Mel's kitchen cafe cupcakes, Toffee Crunch Cupcakes, Toffee cupcake recipe, Toffee cupcakes

Prep Time: 30

Cook Time: 20

Cooling Time: 45

Total Time: 1 35

Servings: cupcakes

Calories: 355kcal

Cost: $18

Equipment

1 Heavy-duty muffin tin (12–cup capacity; you’ll need 1.5 batches)
18 Quality paper liners (Prevents sticking)
1 Stand or Hand Mixer (For creaming butter and sugar)
1 Rubber spatula (For gentle folding)
1 Cookie/ice cream scoop (Ensures even cupcake size)
1 Wire cooling rack (For proper air circulation)
1 Piping bag with large star tip (For bakery-style frosting finish)

Ingredients

Cupcake Base

2 cups all-purpose flour - spooned and leveled
1 ¼ cups light brown sugar - packed
½ cup unsalted butter - softened
2 large eggs - room temperature
¾ cup whole milk - or buttermilk for tang
2 teaspoon pure vanilla extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup Heath bar toffee bits - divided for batter and topping

Caramel Toffee Frosting

1 cup unsalted butter - softened
3 cups powdered sugar - sifted
½ cup caramel sauce - store-bought or homemade
2 tablespoon heavy cream - adjust for consistency
1 teaspoon vanilla extract
⅛ teaspoon salt - balances sweetness
¼ cup reserved toffee bits - for topping

Instructions

Preheat oven to 350°F (175°C). Line 18 cupcake cups with paper liners. Chop half of the toffee bits for the batter; reserve the rest for topping.
Beat butter and brown sugar on medium-high for 3 minutes until light and fluffy.
Beat in eggs one at a time. Stir vanilla into milk, then alternate adding dry ingredients and milk mixture to the butter base.
Gently fold in half the chopped toffee pieces (about 20 strokes). Don’t overmix.
Fill liners two-thirds full. Tap the pan twice to release air bubbles. Bake 18–20 minutes or until a toothpick shows moist crumbs.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack for 45 minutes until completely cool.
Beat butter until creamy, then add powdered sugar gradually. Mix in caramel sauce, heavy cream, vanilla, and salt until smooth and fluffy.
Pipe or spread frosting on cooled cupcakes. Sprinkle reserved toffee bits and optional toppings. Serve at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition