There’s just something magical about Sticky Toffee Pudding Cupcakes that sends a ripple of delight through every cozy gathering. Imagine warm, fluffy cupcakes with pockets of sweet, jammy dates, all crowned with a golden drizzle of homemade toffee sauce. Each bite is a beautiful blend of old-fashioned British comfort and cupcake fun, delivering nostalgia and indulgence in one adorable, individual package. Whether for a Sunday treat or a show-stopping dessert at your next dinner party, these cupcakes will steal the show and your heart.
Ingredients You’ll Need
Every ingredient in Sticky Toffee Pudding Cupcakes plays a starring role, combining to create a truly unforgettable texture and a celebration of flavors. This recipe proves that pantry staples can transform into something utterly special, so use the best you have—and don’t skip even the smallest pinch of spice!
- Chopped pitted dates (1 1/2 cups): These are the sweet backbone of the cupcakes, turning tender and luscious when soaked in hot water.
- Boiling water (1 cup): Softens the dates and extracts their rich caramel flavor.
- Baking soda (1 teaspoon): Reacts with the dates and water to make the crumb light and super moist.
- Unsalted butter, softened (1/2 cup): Gives richness and ensures a melt-in-your-mouth texture—don’t substitute margarine here!
- Packed brown sugar (3/4 cup): Adds deep, toffee-like sweetness for that signature pudding flavor.
- Large eggs (2): Bind everything together and help the cupcakes rise beautifully.
- Vanilla extract (1 teaspoon): Rounds out the sweetness with warm, aromatic depth.
- All-purpose flour (1 1/4 cups): Provides structure without making the cupcakes dense.
- Baking powder (1 teaspoon): Teams up with baking soda to help the cupcakes lift and dome perfectly.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens every flavor.
- Ground cinnamon (1/4 teaspoon): A subtle hint for warmth—pure comfort in every bite.
- Whole milk (1/4 cup): Adds moisture, ensuring a tender crumb that won’t dry out.
How to Make Sticky Toffee Pudding Cupcakes
Step 1: Prep and Soak the Dates
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, scatter in the chopped dates and cover with boiling water. Stir in the baking soda—the mixture will bubble and look a little foamy—and set it aside to soak and cool. This step ensures your dates are plump and infuse every cupcake with deep caramel flavor.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar using a stand or hand mixer. You want this mixture to become pale and fluffy, which takes about 2-3 minutes. It’s worth the wait—this step makes the difference between a heavy cupcake and a feather-light, buttery crumb.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Follow with the vanilla extract. This not only builds the batter but also ensures that tender, plush finish that makes Sticky Toffee Pudding Cupcakes irresistibly moist.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. This keeps everything airy and prevents lumps, giving every bite a lovely hint of spice.
Step 5: Mix the Batter
With your mixer on low, alternate adding the dry ingredients and the milk to your wet mixture, beginning and ending with the flour mix. This method produces a soft, uniform cupcake with no tough pockets—just pure toffee pudding bliss.
Step 6: Fold in the Soaked Dates
Gently fold in the cooled date mixture, water and all, using a spatula. At this point, the batter will look rich and speckled with sweet dates—exactly what you want. Avoid overmixing to keep those cupcakes tender.
Step 7: Bake
Evenly divide the batter among the lined muffin cups. Pop them in the oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Let the cupcakes rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Optional—Make the Toffee Sauce
While the cupcakes cool, whip up a quick toffee sauce by simmering 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream until thickened. This glossy sauce takes the cupcakes from delightful to simply unforgettable.
How to Serve Sticky Toffee Pudding Cupcakes
Garnishes
A final flourish can really set your Sticky Toffee Pudding Cupcakes apart. Try a generous spoonful of warm toffee sauce over each cupcake and a cloud of freshly whipped cream or vanilla ice cream. For a festive touch, sprinkle with toasted pecans or a light dusting of cinnamon just before serving.
Side Dishes
These cupcakes shine on their own, but they pair beautifully with a pot of strong English tea or a mug of rich hot chocolate. If serving at a dinner party, a bowl of lightly sweetened berries offers a bright counterpoint to the dessert’s decadence.
Creative Ways to Present
Serve each cupcake in a vintage teacup for an elegant afternoon tea, or stack them tier-style on a cake stand for a dramatic holiday dessert table. For a party, wrap in parchment and tie with twine for charming edible favors—everyone loves a little take-home Sticky Toffee Pudding Cupcake!
Make Ahead and Storage
Storing Leftovers
Sticky Toffee Pudding Cupcakes stay soft for days when kept in an airtight container at room temperature. If you’ve added toffee sauce, store any leftovers in the fridge and allow them to come to room temperature before enjoying for the best texture and flavor.
Freezing
You can absolutely freeze these cupcakes (before adding whipped cream or toffee sauce) for up to two months. Just wrap each cupcake tightly in plastic wrap and seal in a freezer bag, then thaw at room temperature when ready to eat. The toffee sauce can be frozen separately and gently reheated.
Reheating
To revive that just-baked warmth, microwave individual cupcakes for about 15 seconds or pop them in a low oven until warmed through. Spoon on warm toffee sauce right before serving, and they’ll taste as if they just came out of the oven!
FAQs
Can I make Sticky Toffee Pudding Cupcakes without dates?
Dates are essential for the classic flavor and moist, fudgy texture, but if absolutely necessary, you can experiment with raisins or figs, although the taste will be different and less traditional.
How sweet are these cupcakes?
These Sticky Toffee Pudding Cupcakes are delightfully sweet but well balanced by the coffee-like depth of brown sugar and the warmth of cinnamon, especially if paired with unsweetened whipped cream.
Can I make these gluten-free?
Certainly! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour, and check that your baking powder is gluten-free—the cupcakes will turn out nicely moist and just as delicious.
Do I have to use homemade toffee sauce?
While homemade really elevates the cupcakes, a good-quality store-bought toffee or caramel sauce is a great shortcut if you’re short on time—just warm it up before drizzling.
Do these cupcakes taste better fresh or the next day?
Like so many cozy, nostalgic desserts, Sticky Toffee Pudding Cupcakes develop even deeper flavor after sitting overnight. The dates deepen, the spices mellow, and the texture stays tender—if you can wait that long!
Final Thoughts
If you’re dreaming of a dessert that wraps you in comfort and never fails to impress, you have to try Sticky Toffee Pudding Cupcakes. With their nostalgic flavor, irresistible texture, and that luscious toffee drizzle, they’re destined to become a cherished favorite for every occasion. Don’t be surprised if they disappear before you can sneak a second one!
Print
Sticky Toffee Pudding Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the delightful combination of sticky toffee pudding and cupcakes with this scrumptious recipe. Moist and flavorful, these cupcakes are perfect for any occasion, especially when topped with a rich toffee sauce and a dollop of whipped cream.
Ingredients
Dates:
- 1 1/2 cups chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
Cupcake Batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dates: Soak chopped dates in boiling water with baking soda.
- Make batter: Cream butter and brown sugar, add eggs and vanilla. Mix dry ingredients and milk, then fold in the date mixture.
- Bake: Divide batter into muffin cups and bake for 20–25 minutes. Cool and serve with toffee sauce.
Notes
- You can make the toffee sauce by simmering 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream until thickened.
- These cupcakes taste even better the next day once the flavors have developed. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 27g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
