Blondie Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line a standard muffin tin with paper liners.
3. 3
   Whisk together flour, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
5. 5
   Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed.
6. 6
   Reduce speed to low.
7. 7
   Add flour mixture, and beat until incorporated.
8. 8
   Fold in butterscotch chips, cashews, and toffee bits by hand.
9. 9
   Divide batter evenly among lined cups, filling each three-quarters full.
10. 10
    Bake, rotating tin halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached (but is not wet), about 30 minutes.
11. 11
    Transfer tin to a wire rack to cool completely before removing cupcakes.
12. 12
    Cupcakes can be stored up to 5 days at room temperature in airtight containers.