1 tsp baking powder
¾ tsp salt
½ cup plus 1 tbsp unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
⅓ cup butterscotch chips
½ cup unsalted cashews, coarsely chopped
¼ cup toffee bits
Preheat oven to 350ºF. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture, and beat until incorporated. Fold in butterscotch chips, cashews, and toffee bits by hand.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a cake tester inserted in centre comes out with only a few moist crumbs attached (but not wet), about 30 minutes. Transfer tin to wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 5 days at room temperature in airtight containers.
Source: Martha Stewart’s Cupcakes, 2009