Cream Soda-Toffee Cupcakes

I haven't made cupcakes since I was a little kid. Boy, I was missing out! These are really good. I found this recipe was in this months Better Homes and Gardens magazine.

Ingredients
2 cups all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

½ cup butter, softened

¾ cup granulated sugar

¼ cup packed brown sugar

3 eggs

1 tbsp. molasses

1½ tsp. vanilla

½ cup buttermilk

½ cup cream soda (not diet)

¾ cup toffee pieces

1 recipe Brown Butter Frosting

Directions

1. Preheat oven to 350 °F. Line 18 2½-inch muffin cups with paper bake ups; set aside
2. Combine flour, baking powder, baking soda, and ¼ teaspoon salt; set aside.
3. In large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combine. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
4. Alternately add flour mixture, butter milk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in ½ cup of the toffee.
5. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched.
6. Cool in pans on racks 5 minutes, remove from pans; cool.
7. Frost; top with the remaining toffee.

Brown butter frosting
½ butter, divided
2 cups powdered sugar
½ tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
2 tbsp. buttermilk

In a sauce pan heat ¼ cup butter over medium-low heat until lightly brown, about 8 minutes; let cool. In a bowl, beat ¼ cup of softened butter on medium for 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg and salt. Beat in the buttermilk until spread able. Use immediately.