These easy blondie cupcakes are a delightful twist on the classic blondie, offering the perfect individual serving size for a sweet treat.
As a big fan of all things brown sugar, I can really get behind a good blondie. These cupcakes are rich, buttery, and filled with the irresistible combination of semisweet chocolate chips and toffee bits. Baked in muffin cups, they have a slightly crisp edge with a soft, chewy center, making them a favorite for any occasion. Whether you’re looking for a simple dessert to share with friends or a fun addition to a party spread, these blondie cupcakes are sure to be a hit!
Why You’ll Love This Blondie Cupcakes Recipe
- Easy to make. This no-fuss recipe comes together quickly and easily for whenever you’re craving an easy sweet treat.
- Flavorful. What’s not to like about brown sugar, chocolate chips, and toffee?
- Portable. Their individual size makes them easy to transport and to serve. These blondies are great for parties!
- Customizable. You can easily change the add-ins to suit your cravings or to use what you have in your pantry.
What You’ll Need
Scroll down to the recipe card for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. It should still be slightly cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
- Brown sugar – Be sure to firmly pack the brown sugar when measuring or measure it by weight. I like light brown sugar here, but you can use dark brown sugar if you want a stronger molasses flavor.
- Eggs – Set these out along with the butter so they can come to room temperature.
- Vanilla extract – You can use either store-bought or homemade vanilla extract.
- Chocolate chips – I prefer semisweet chocolate chips in these blondies, but you can use milk chocolate, bittersweet, or even white chocolate.
- Toffee bits – Use plain or chocolate-covered.
How to Make Blondie Cupcakes
- Prepare for baking. Heat the oven to 350°F, and grease or line a 12- cup standard muffin pan.
- Mix the dry ingredients. Whisk together the flour, baking soda, and salt.
- Mix the wet ingredients. Beat the butter and brown sugar until light and fluffy, and then mix in the eggs and vanilla.
- Add dry to wet. Gradually add the flour mixture to the brown sugar mixture, mixing just until combined. It’s okay if a few small streaks of flour are visible.
- Finish mixing. Stir in the chocolate chips and toffee bits.
- Portion and bake. Divide the batter evenly in the muffin cups, and bake for 18 to 22 minutes.
- Cool. Place the pan on a wire rack to let the blondies cool for 10 minutes, and then remove them from the pan and place on a wire rack to let them cool completely.
Tips for Success
- Grease or line the pan. Which route you go here is a matter of preference. Lining the cups will give you softer edges and also make the blondies more grab-and-go. Greasing the cups will give crisper edges.
- Use a light-colored metal pan. That will help your blondie cupcakes bake more evenly and thoroughly. You’ll likely find that your blondies fall a bit in the center after baking, and this can be a bigger issue if using a dark pan.
- Don’t over-mix. When adding the dry ingredients to the wet ingredients, mix only until combined or a few small streaks of flour remain. Too much mixing will give your blondies a tough texture.
- Use a cookie scoop. It makes quick work of portioning the dough while helping ensure an even distribution. For these blondies, I start with a 3-tablespoon scoop and then go back and top them with more batter if needed.
- Don’t over-bake. When a toothpick inserted into the center of a blondie comes out clean, they’re ready to come out of the oven. Too much oven time can make your blondies tough and dry.
Variations and Serving Suggestions
While I love these little blondies just as they are, you can easily tweak the recipe or add a little something extra. Here are some ideas to get you started:
- Change the add-ins. Use a different kind of baking chip or a combination. Try adding dried fruit, nuts, or coconut. As long as you keep the total amount of add-ins the same, you can substitute all sorts of tasty things!
- Add frosting. Take these blondie cupcakes over the top with a swirl of frosting. I recommend classic chocolate frosting or dulce de leche frosting.
- Peanut butter or Nutella. A little smear of one of those on top is pretty darn delicious!
- Serve with ice cream. Add a scoop of vanilla or butter pecan ice cream on top for an indulgent dessert. The slightly sunken tops are a perfect spot for it. You can even go all out by adding a drizzle of caramel sauce or hot fudge sauce!
- Bake them in a pan. For a more traditional blondie presentation, bake them in an 8-inch square pan instead of in a muffin pan.
How to Store
Place the cooled blondie cupcakes in an airtight container and store at room temperature for about 3 days. You can freshen them up a bit by warming them briefly in the microwave.
Can These Blondies Be Frozen?
Yes! After the blondies have cooled completely, wrap them well in plastic wrap and then place in an airtight, freezer-safe container or resealable bag. Properly stored, they should keep in the freezer up to 3 months. Thaw at room temperature before serving.
More Blondie Recipes
Blondie Cupcakes
These bite-size blondies are chewy, sweet, and studded with toffee and chocolate chips!
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 & 1/2 cups (300g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (85g) semisweet chocolate chips
- 1/2 cup (80g) toffee bits
Instructions
- Preheat oven to 350°F. Generously grease a 12-cup standard muffin pan or line with paper liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and mix until combined. Gradually add the flour mixture, mixing just until combined. Be sure not to over-mix. Stir in the chocolate chips and toffee bits.
- Divide the batter evenly into the prepared pan. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for about 10 minutes. Then, remove the cupcakes from the pan to cool completely.
Notes
Store in an airtight container at room temperature up to 3 days.
This recipe can also be made as bars in an 8-inch square pan. Bake for about 35 minutes or until they pass the toothpick test.
Recipe adapted from Everyday Food.
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18 Comments on “Blondie Cupcakes”
Sweet goodness, these sound fabulous!
Your pictures are so great, these look wonderful! If I’m right, Blondies have much the same texture and density as a brownie? No need to respond, I’ll look it up, I absolutely agree with,”What’s not to like about brown sugar, chocolate chips, and toffee?”
These look delicious! I’ve still not tried blondies, I agree with your lack of frosting choice, sometimes you just have to say no to extra sugar!
I share your love of all things brown sugar. I’ve found 4 must-try recipes on your site in less than 30 seconds. Thank you, I think 😉
Those look so good! Can’t wait to try them out!
How did you get them so perfect on top? Mine look like mountains. I like yours better! Only thing I’d add would be CHOCOLATE CHIPS! Hee hee!
I would definitely go for a little spoonful of Nutella on top – yum!
These look delicious. I need a classic blondie recipe in my books, and this one looks perfect!
Your recipes are always so gorgeous! I love this one. Definitely trying it soon.
Made these tonight. OMG these are delicious. So love your recipes. Especially when I follow the directions correctly. 🙂
I followed the recipe exactly but did not have the toffee chips so added white chocolate chips and the muffins collapsed and fell. Help – they still taste okay but look awful. What could have gone wrong?
Hi! Cakes and cupcakes can fall for several reasons. I’d first check that your baking soda is fresh and that your oven temperature is accurate by using an oven thermometer. If one of those isn’t the issue, then double check that you measured everything accurately and don’t overmix the batter. If you used a dark pan, that can also cause some issues with the structure.
I made these as well as dark chocolate caramel (I used about 1/2 of the recipe for the filling and cut the rest into pieces), when the blondies were done I filled the ‘cupcakes’ with the caramel, it was hot, about 120 degrees… I piped it in with a larger tip due to the thickness of the caramel mixture.
While it firmed to a caramel consistency, I sprinkled walnuts on top. So GOOD!
Oh so bad as well!
That caramel addition sounds amazing!
These were great I replaced the toffe with white chocolate and jam as I didn’t have any and it was amazingÂ
I’m glad you enjoyed them!
What will happen if i add M&M’s.
You can use M&Ms or another add-in if you like. I recommend keeping the total amount of add-ins consistent with the recipe.