Blondie Cupcakes

Name: Blondie Cupcakes
Ingredients: 1/2 cup unsalted butter, room temp plus more for tin; 2 cups all-purpose flour, spooned & leveled; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups packed light-brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 (1 1/4 ounce) packages chocolate-covered english toffee bars, finely chopped (about 1 cup)

8 ingredients

4 steps

Ingredients

1/2 cup unsalted butter, room temp plus more for tin
2 cups all-purpose flour, spooned & leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs
2 teaspoons vanilla extract
3 (1 1/4 ounce) packages chocolate-covered english toffee bars, finely chopped (about 1 cup)

Directions

1

Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee.
3

Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes.
4

Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.