1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 TBL molasses
1-1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
1/2 cup toffee pieces
1. Preheat oven to 350 degrees F. Line muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
2. 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.
3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in the toffee.
Fill cupcake tins 3/4 full. I always seem to fill mine too full, so be careful!
Bake about 18 minutes or until tops spring back when lightly touched. Cool. (here are mine that are too full and sinking in the middle)
Brown Butter Frosting (while cupcakes are baking, you can make the frosting)
In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned; about 8 minutes.
Remove from heat and let cool. In mixer bowl, beat 1/4 cup softened butter with mixer on medium for 30 seconds. Add cooled brown butter to mixture; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla plus another 1/8 teaspoon vanilla, 1/8 teaspoon almond extract, 1/8 teaspoon ground nutmeg, and a dash salt. Beat in 2 tablespoons buttermilk until spreadable.
Frost cupcakes, and sprinkle with remaining toffee pieces!