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

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
18 mins
cool:
5 mins
total:
48 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

307 calories; fat 14g; cholesterol 69mg; saturated fat 8g; carbohydrates 42g; mono fat 3g; poly fat 1g; sugars 31g; protein 3g; vitamin a 340.1IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 241mg; potassium 62mg; calcium 50.5mg; iron 0.9mg.
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