• 16 Ratings

Toffee pieces and cream soda make this fabulous dessert recipe a kid favorite.

Source: Better Homes and Gardens
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Cream Soda Toffee Cupcakes

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Cream Soda Toffee Cupcakes)

307 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 69 mg cholesterol; 241 mg sodium. 62 mg potassium; 42 g carbohydrates; 0 g fiber; 31 g sugar; 3 g protein; 340 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Brown Butter Frosting

Ingredients

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Directions

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  • For brown butter, in saucepan heat the 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat the 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and salt. Beat in enough buttermilk until frosting reaches a spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1-1/4 cups frosting.

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Reviews

16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1