Description
Deliciously moist cupcakes inspired by the classic sticky toffee pudding, topped with a rich toffee sauce and served warm.
Ingredients
Scale
- 1 cup (200g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (150g) chopped dates, pitted
- 1 cup (240ml) toffee sauce, for serving
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the brown sugar and softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped dates until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Before serving, warm the cupcakes slightly and drizzle with toffee sauce.
Notes
- For an extra indulgent treat, top the cupcakes with whipped cream or a scoop of vanilla ice cream.
- The cupcakes can be stored in an airtight container for up to 3 days at room temperature.
Nutrition
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Keywords: sticky toffee pudding cupcakes, toffee cupcakes, British dessert, easy cupcake recipe, moist cupcakes, date cupcakes