Mary Berry Sticky Toffee Cupcakes Recipe

These Mary Berry Sticky Toffee Cupcakes are rich, moist and deeply comforting, with sweet chopped dates folded into a light sponge and topped with a luscious toffee buttercream. Each bite is soft and sticky with a warm caramel flavour that feels indulgent without being heavy. This recipe is wonderfully straightforward, making it suitable for confident beginners and experienced bakers alike. From start to finish, they take around 50 minutes to prepare and bake.

Ingredients

For the sticky date cupcakes

• 175g pitted dates, finely chopped
• 150ml boiling water
• 1 tsp bicarbonate of soda
• 100g unsalted butter, softened
• 150g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the toffee buttercream

• 125g unsalted butter, softened
• 250g icing sugar, sifted
• 3 tbsp thick toffee sauce, plus extra for drizzling
• 1–2 tbsp milk, if needed

How to Make Mary Berry Sticky Toffee Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases and place the tin on the middle shelf for even baking.
• Soften the dates: Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave to stand for 10 minutes until softened and slightly thickened.
• Make the sponge mixture: In a large bowl, cream together the softened butter and muscovado sugar until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Add dry ingredients: Sift in the self-raising flour and baking powder, then gently fold into the mixture. Add the soaked dates along with any liquid in the bowl. Stir until evenly combined. If the mixture feels thick, add the milk to loosen slightly.
• Fill and bake: Divide the mixture evenly between the cupcake cases, filling each about two thirds full. Bake for 18–22 minutes until well risen and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before decorating.
• Prepare the buttercream: Beat the softened butter until smooth. Gradually add the icing sugar, beating well until light and fluffy. Mix in the toffee sauce and beat again. Add a little milk if needed for a soft piping consistency.
• Decorate: Pipe or spread the toffee buttercream onto the cooled cupcakes and finish with a gentle drizzle of extra toffee sauce.

Tips for the Best Sticky Toffee Cupcakes

Why are my cupcakes dense?

Overmixing the batter can make the sponge heavy. Fold the flour in gently and stop mixing once everything is combined.

How do I keep the cupcakes moist?

Do not overbake them. Remove from the oven as soon as a skewer comes out clean, and store in an airtight container once cooled.

Can I make them extra sticky?

For an even richer result, brush the warm cupcakes lightly with a spoonful of warmed toffee sauce before adding the buttercream.

What is the best way to pipe the buttercream?

Use a large star nozzle for a classic swirl. Ensure the cupcakes are completely cool before piping to prevent melting.

Serving Suggestions

• Serve slightly warmed with extra toffee sauce poured over the top.
• Add a small scoop of vanilla ice cream for a dessert-style treat.
• Sprinkle with finely chopped pecans for added crunch.
• Enjoy with a cup of tea or freshly brewed coffee.

Storage

At Room Temperature

Store in an airtight container for up to 2 days. Keep in a cool spot away from direct sunlight.

In the Refrigerator

They will keep for up to 4 days in the fridge. Bring to room temperature before serving for the best texture.

Freezing

Freeze the undecorated cupcakes for up to 3 months. Wrap individually and store in a freezer-safe container. Thaw at room temperature before icing.

Nutrition

• Calories: 365 kcal
• Carbohydrates: 52g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 180mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Sticky Toffee Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, moist sticky toffee cupcakes packed with sweet dates and topped with creamy toffee buttercream. A classic British-inspired bake perfect for any occasion.

Ingredients

• 175g pitted dates, finely chopped

• 150ml boiling water

• 1 tsp bicarbonate of soda

• 100g unsalted butter, softened

• 150g light muscovado sugar

• 2 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 125g unsalted butter, softened

• 250g icing sugar, sifted

• 3 tbsp toffee sauce

• Extra toffee sauce for drizzling

Directions

• Preheat oven to 180°C (160°C Fan) and line a 12-hole muffin tin with cases.
• Soak chopped dates with boiling water and bicarbonate of soda for 10 minutes.
• Cream butter and sugar, then beat in eggs and vanilla.
• Fold in flour and baking powder, then stir in soaked dates and milk.
• Divide into cases and bake for 18–22 minutes until springy.
• Cool completely on a wire rack.
• Beat butter and icing sugar, then mix in toffee sauce to make buttercream.
• Pipe onto cooled cupcakes and drizzle with extra toffee sauce.

Notes

• Do not overmix the batter to keep the sponge light.
• Ensure cupcakes are fully cooled before icing.
• Undecorated cupcakes freeze well for up to 3 months.