Preheat oven to 350. Line 18 muffin 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.
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 tsp vanilla, 1/8 teaspoon ground nutmeg and a dash of salt. Beat in 1 to 2 Tbs buttermilk until spreadable. use immediately. If frosting begins to set up, stir in a small amount of boiling water.
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