Brown Sugar Baby Cakes with Toffee Bits & Molasses

35 min

This recipe is presented by Eggland’s Best. Make sure to stir, not blend, the toffee bits in the cupcake batter to ensure the bits stay intact, for that satisfying crunch through and through. To create pretty concentric circle swirls, spoon the molasses buttercream frosting into seal-able plastic bag and use scissors to cut off bit of the corner through which you can squeeze the icing in a controlled way.

35 min


number of servings
  • 112 cup all-purpose flour Added to
  • 34 tsp baking soda Added to
  • 34 tsp Kosher salt Added to
  • 34 cup milk Added to
  • 1 tsp cider vinegar or white balsamic vinegar Added to
  • 1 cup brown sugar Added to
  • 14 cup sugar Added to
  • 34 cup unsalted butter, softened Added to
  • 2 extra large eggland's best eggs, at room temperature Added to
  • 2 tsp vanilla Added to
  • 34 cup chocolate toffee bits, plus 3 tablespoons for the tops Added to
  • 6 tbls unsalted butter, softened to prepare molasses buttercream Added to
  • 2 tbl dark molasses Added to
  • 3 cup powdered sugar Added to
  • 3 tbl half-and-half or milk Added to


1. Step

Preheat the oven to 350°F. Line 5 cupcake/muffin tins with cupcake liners.

2. Step

Whisk together the dry ingredients in a small bowl. Set aside.

3. Step

To another small bowl, mix the milk and vinegar. Set aside.

4. Step

In a large bowl, use a hand mixer or a stand mixer to cream the brown sugar, sugar, and butter until fluffy. Beat in Eggland’s Best eggs one at a time until fully incorporated. Add vanilla.

5. Step

Beat in the milk-vinegar mixture, alternating with the dry ingredients, adding half at a time until well blended. Stir in the toffee bits.

6. Step

Fill each muffin cup with ¼ cup of batter. Bake for 15-18 minutes, or when an inserted toothpick comes out clean. Cool in pan for 10 minutes and then on a rack until cooled completely.

7. Step

To prepare molasses buttercream, start with a hand mixer or stand mixer, and cream together the butter, salt, and molasses until fluffy.

8. Step

Add in the powdered sugar, one cup at a time, and mix until blended. Add the half-and-half and vanilla. Mix on medium-high speed until light and fluffy, about 3-5 minutes.

9. Step

Pipe or spread the buttercream on the cooled cakes and top with the remaining chocolate toffee bits.

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