Sticky Toffee Pudding Cupcakes with Caramel Drizzle
These sticky toffee pudding cupcakes combine moist cake with soft dates and a luscious homemade caramel drizzle, delivering a cozy British dessert in a convenient cupcake form.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 20 minutes
- Total Time: 40 minutes (excluding soaking time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 1 cup (150g) Medjool dates, pitted and chopped
- 1/2 cup (120ml) boiling water
- 1 teaspoon baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the caramel drizzle:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place chopped pitted dates in a small bowl. Pour boiling water over and stir in baking soda. Let sit for at least 30 minutes, ideally 1-2 hours until dates soften and mixture thickens.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, beat softened butter and brown sugar with an electric mixer until fluffy and pale, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low speed just until combined.
- Fold soaked dates and their liquid into the batter gently but thoroughly.
- Spoon batter evenly into cupcake liners, filling about 3/4 full.
- Bake for 18-22 minutes, starting to check at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make caramel drizzle, melt butter in a small saucepan over medium heat. Whisk in brown sugar and cream. Bring to a gentle boil and cook for 3-4 minutes until slightly thickened.
- Remove from heat and stir in vanilla extract and salt. Let cool until warm but not hot.
- Drizzle caramel generously over cooled cupcakes before serving.
Notes
Soaking dates is crucial for moist cupcakes. Avoid overbaking to keep cupcakes soft and slightly dense. Constantly whisk caramel to prevent burning and grainy texture. For extra gooeyness, poke holes in cupcakes after baking and brush with caramel before drizzling on top. Caramel can be gently reheated if it hardens.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Fat: 8
- Carbohydrates: 50
- Protein: 3
Keywords: sticky toffee pudding, cupcakes, caramel drizzle, British dessert, easy dessert, moist cupcakes, date cupcakes