Cream Soda-Toffee Cupcakes

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
1/4 tsp salt
3/4 cup sugar
1/4 cup brown sugar
3 eggs
1 Tb molasses
1 1/2 tsp vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces

• Preheat oven to 350 degrees and line muffin pan with 18 cupcake paper cups.
• Combine flour, baking powder, baking soda, and salt. Set aside.
• Beat butter with mixer on medium to high for 30 seconds. Add sugars, beat until well combined. Beat in eggs, one at a time until combined. Beat in molasses and vanilla.
• Alternately add flour mixture, buttermilk and cream soda to mixture, beating on low until combined. Stir in 1/2 cup of the toffee.
• Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when you touch them. Cool in pans for 5 minutes. Frost with brown butter frosting.

Brown butter frosting:

1/2 cup butter
2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp nutmeg
dash of salt
1-2 Tb buttermilk

• Heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes.
• In bowl beat 1/4 softened butter with cooled brown butter. Beat until combined. Add powdered sugar, vanilla, nutmeg, and salt.
• Beat in buttermilk until spreadable. Use immediately.