beurre noisette | brown sugar | cupcakes | frosting | recipe | soda | thanksgiving | toffee

Happy Thanksgiving… here are some Cream Soda Toffee cupcakes with brown butter frosting, just like the pilgrims made.

November 25, 2009

I mentioned last year that Thanksgiving is a holiday that sorta glorifies the struggle of the Pilgrims and the slaughter of the Indians they used and abused, but again, despite that… you gotta kinda love Thanksgiving. The parade, the endless food, the shopping, etc. Who cares about having a social conscience when it comes to Black Friday sales, am I right? No? Okay then. At least this year on Thanksgiving when the turkey gets pardoned by the President, everyone will know which one is really the turkey and which one is the President. The past 8 years it was sorta hard to tell.

Like I said in the title, this post contains the recipe for those cupcakes right above this; cream soda toffee cupcakes with brown butter frosting to be exact. It also contains a video of Adam Sandler’s Thanksgiving song (below), but I know you wanna see the cupcakes more than that. I topped them with some vintage plastic turkey toppers. The cupcakes, not the video.

So this year I was looking for a unique cupcake recipe to make for Thanksgiving, and as I said in my previous cupcake post about Snickerdoodle cupcakes, I was searching the web like a fiend. I happened upon this recipe at the Better Homes & Gardens website and I knew this was it. Doesn’t this sound like an amazing cupcake? Well it does and it is. I made a (caramelized) brown butter frosting once before, so I knew this would be good. It was. The frosting is killer. Killer I say. Killer, like us white men killed the Injun’ folk and took their land.

Undecorated and still adorable!! Spy the confectioner’s sugar on the table…? Haha.

Let me also just say that I love toffee. I’m the person who always gets the Heath bar topping on my ice cream. When I was a kid I’d always buy Heath bars and eat them whole, but now, being slightly older I have a bit more faux parts in my teeth (a few fillings + a crown), so it’s difficult to chew those huge pieces of toffee without being paranoid I’d dislodge one of my fillings. And of course, why do I have those fillings and that crown? Because of Heath bars. A vicious cycle isn’t it.

Is that why the pilgrims had bad teeth? Because of toffee cupcakes? I’d like to think so.



  • 2 cups all-purpose flour
  • 1-½ 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
  • 1-½ tsp. vanilla
  • ½ cup buttermilk
  • ½ cup cream soda (not diet)
  • ¾ cup toffee pieces


1. Preheat oven to 350° degrees F. Line eighteen 2-½-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and ¼ 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 ½ cup of the toffee. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.



  • ½ cup butter
  • 2 cups powdered or confectioner’s sugar
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • dash of salt


  1. For brown butter, in saucepan heat ¼ cup butter over medium-low heat until lightly browned, about 8 minutes; cool.
  2. In bowl beat the other ¼ cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined.
  3. Add powdered sugar, vanilla, ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

So you know how it says it makes 18? LIES. I got over 2 dozen. And then didn’t have enough frosting to frost them all. Why does this happen to me? I have no idea. I wasn’t even drunk while I was baking them.

Anyway these are amazing, and the flavor is really good for fall/Thanksgiving. Serve these after stuffing your family full of bird, stuffing, and sides (or tofurkey if you’re into that kind of kinky thing). Then sit there eating yours, silently hoping that  they make a new Lady Gaga balloon for the parade next year, complete with spewing blood like her MTV Video Music  Awards performance. That’d go great with Clifford the Big Red Dog and Charlie Brown, wouldn’t it?

Happy Thanksgiving dudes & dudettes. OH! And don’t forget to bookmark my newest blog venture, Cooking the Books. It rocks, and if you like to read and like to cook, you’ll enjoy it. I encourage you to read (and cook) along with us.

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  1. LOL — I’m cynical about the whole lovefest that is Thanksgiving too, considering we white folk were pretty damn barbaric in our day. (A couple years ago I made up a thanksgiving day song for my 5 month old – tiz on the blog).

    These cupcakes look deeee-lishhhh-ussss. I love me some brown butter!

  2. I love Thanksgiving, I do. I love this whole time of year, from Halloween to New Years. But it’s so hard to justify what happened to the REAL Americans, the Native Americans. It’s a lovely story, the first Thanksgiving, but really in reality… it’s terribly sad. It’s just really typical of us here in America: ignore what really happened, make up a story that makes us look really good, and use it as an excuse to eat a lot, be lazy and watch football.

    I love the song you wrote, hahaha.

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