Sticky Toffee Cupcakes

Just before Christmas, I made sticky toffee pudding for the first time from scratch and it’s easily one of the simplest puddings to make and tastes much nicer than the shop bought variety. As I had a few leftover dates to use up, I thought I’d try it out as a cupcake by adjusting the pudding recipe slightly and adding frosting. The end result? Super yummy (if I do say so myself), super sticky and just perfect for a sugar fix. Recipe follows..


The sticky toffee pudding is quite cake-like already, so just some minor adjustments to make it suitable for cupcakes was all that was needed. I didn’t make the toffee sauce in the end after spotting a pre-made bottle in M&S, of course if you do opt for making your own sauce, I’d recommend using dulce de leche rather than making a traditional sticky toffee sauce as the latter is much runnier. 

For the frosting, I went with a swiss meringue buttercream – my new favourite. It’s much creamier and less sugary than the traditional buttercream. I added some of the toffee sauce to give it additional flavour and topped the cakes with some chopped walnuts. 


Sticky Toffee Cupcakes
Yields 12
Cook Time
18 min
Cook Time
18 min
For the sticky toffee cupcakes
  1. 225g dates (stones removed)
  2. 85g unsalted butter
  3. 200g plain flour
  4. 1tbsp baking powder
  5. 1tsp vanilla extract
  6. 180g caster sugar
  7. 2 eggs
  8. 200g chopped walnuts
For the sticky toffee frosting
  1. 3 egg whites
  2. 200g caster sugar
  3. 200g unsalted butter
  4. 1tsp vanilla extract
  5. 1tbsp sticky toffee sauce/dulce de leche
For the sticky toffee cupcakes
  1. Preheat the oven to 180 degrees
  2. Puree the dates in a food processor or finely chop into small pieces
  3. Sift together the plain flour, baking powder and caster sugar into a bowl, then add and combine the butter
  4. Add eggs and vanilla extract, then mix until well combined
  5. Fold in the dates and chopped walnuts to the mixture
  6. Separate into cupcake cases, filling to roughly a third full and bake for 18 minutes at 180 degrees
For the sticky toffee frosting
  1. In a glass bowl, mix together the egg whites and sugar, then place over a pan of simmering water.
  2. When the mixture reaches 60 degrees, remove from the heat and pour into a separate bowl.
  3. Using a balloon whisk, combine until the egg whites double in size at high speed, then slowly add cubes of butter piece by piece
  4. The mixture may begin to look curdled, but just keep whisking until it comes together
  5. Add the vanilla extract and sticky toffee sauce/dulce de leche, mixing until it all comes together
  6. Add frosting to the cupcakes once cooled, then drizzle over sticky toffee sauce and sprinkle with walnuts - enjoy with a nice cuppa!
Sam's Cupcakery

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