Brown Sugar Baby Cakes with Toffee Bits & Molasses

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

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

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

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.

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

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.

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

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.

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