Mary Berry Sticky Toffee Cupcakes Recipe

These sticky toffee cupcakes take everything you love about classic sticky toffee pudding and turn it into a neat, bakery-style cupcake. You get a soft, moist date sponge, a hidden pocket of warm toffee sauce, and a creamy toffee buttercream on top. The method is straightforward and beginner-friendly, with a few small details that make all the difference. Total time is about 1 hour, including cooling and decorating.

Ingredients

For the date cupcakes

150g pitted dates, finely chopped
150ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened
100g dark muscovado sugar (or soft dark brown sugar)
2 large eggs
1 tsp vanilla extract
150g self-raising flour
1 tsp baking powder
Pinch of fine salt
12 cupcake cases

For the sticky toffee sauce

75g unsalted butter
125g dark muscovado sugar
150ml double cream
1/2 tsp vanilla extract
Pinch of salt

For the toffee buttercream and finishing

125g unsalted butter, softened
250g icing sugar, sifted
3 to 4 tbsp cooled sticky toffee sauce (plus extra for filling and drizzling)
1 to 2 tsp milk (only if needed to loosen)
Optional: a tiny pinch of salt to balance sweetness

How to Make Mary Berry Sticky Toffee Cupcakes Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases and set it on a middle shelf so the cupcakes bake evenly.
Soften the dates: Put the chopped dates into a heatproof bowl. Pour over the boiling water, then stir in the bicarbonate of soda. Leave for 10 minutes so the dates soften and the mixture cools slightly.
Cream the butter and sugar: In a mixing bowl, beat the softened butter and dark muscovado sugar until creamy and slightly lighter in colour. You do not need ages here, just until it looks well combined and smooth.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you can no longer see dry flour.
Stir in the date mixture: Add the soaked dates along with all the liquid. Stir gently until the batter is evenly mixed. It will look a little loose and speckled with dates, which is exactly right.
Fill the cases: Divide the mixture between the cupcake cases, aiming for about two-thirds full. This helps them rise into a nice dome without spilling over.
Bake: Bake for 16 to 20 minutes, until the cupcakes are risen and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with a few moist crumbs.
Cool properly: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely before filling and frosting. Warm cupcakes will melt the buttercream.
Make the sticky toffee sauce: In a small saucepan, melt the butter and dark muscovado sugar together over low heat. Once melted, bring to a gentle simmer for 2 minutes, stirring. Take off the heat and stir in the double cream, vanilla, and a pinch of salt. Pour into a bowl and leave to cool until thickened.
Make the toffee buttercream: Beat the softened butter until pale and fluffy. Gradually beat in the icing sugar. Add 3 to 4 tablespoons of cooled toffee sauce and beat again until smooth and spreadable. If it feels too stiff, add a teaspoon of milk at a time.
Fill the cupcakes: Use a cupcake corer or a small knife to remove a little plug from the centre of each cupcake. Spoon in 1 to 2 teaspoons of toffee sauce. (You can replace a small piece of cake on top of the filling if you want a flatter surface for piping.)
Decorate and finish: Pipe or spread the buttercream onto each cupcake. Drizzle with a little extra sticky toffee sauce just before serving for the best glossy finish.

Tips

Why did my cupcakes turn out dry?

Dry cupcakes are usually from a slightly overbaked sponge or too much flour. Check them at 16 minutes, and spoon flour into the measuring cup (or weigh it) rather than scooping, which packs it in.

How do I stop the buttercream splitting when I add toffee sauce?

Make sure the sauce is fully cooled and thickened before adding it to the butter. Warm sauce melts the butter and the mixture can look greasy. If it does split, chill the bowl for 10 minutes, then beat again.

How can I make the toffee sauce thicker?

Simmer the butter and sugar for the full 2 minutes, then let the finished sauce cool. It thickens a lot as it sits. If you want it even thicker for filling, chill it briefly in the fridge.

How do I get neat, bakery-style cupcakes?

Use an ice cream scoop to portion the batter evenly, and let the cupcakes cool completely before coring and piping. A large star nozzle gives that classic sticky-toffee cupcake look.

Serving Suggestions

Serve with an extra warm drizzle of toffee sauce and a pinch of flaky sea salt.
Add a spoonful of lightly whipped cream on the side for a sticky toffee pudding feel.
Pair with coffee, strong black tea, or a glass of cold milk.
Top with chopped toasted pecans or walnuts for crunch.

Storage

Room temperature

Store frosted cupcakes in a cool room in an airtight container for up to 24 hours. If your kitchen is warm, it is better to refrigerate so the buttercream holds its shape.

Refrigerator

Keep in an airtight container for up to 4 days. Let cupcakes sit at room temperature for 20 to 30 minutes before eating so the sponge softens and the buttercream turns creamy again.

Freezing

For best results, freeze the unfrosted cupcakes. Wrap well and freeze for up to 3 months. Defrost at room temperature, then fill and decorate fresh. You can also freeze toffee sauce separately for up to 3 months; thaw in the fridge and warm gently to loosen.

Nutrition

Calories: 485 kcal
Carbohydrates: 62 g
Protein: 4 g
Fat: 25 g
Saturated Fat: 15 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on specific brands, portion sizes, and how much sauce and buttercream you use.

FAQs

Can I make sticky toffee cupcakes without dates?

Dates give the cupcakes their signature sticky texture and flavour. If you really need a substitute, use the same weight of raisins or prunes and soak them the same way, then chop finely. The taste will change slightly, but the sponge will still be moist.

Can I make these cupcakes in advance for a party?

Yes. Bake the cupcakes 1 day ahead and store airtight. Make the toffee sauce up to 5 days ahead and refrigerate. Decorate on the day, or decorate the night before and keep chilled, then bring to room temperature before serving.

How do I fill cupcakes neatly without special tools?

Use a small sharp knife to cut a cone shape from the centre (about 2 to 3cm deep). Spoon in the sauce, then trim the cone and pop a small piece back on top to seal before frosting.

Can I use salted butter for the sauce and buttercream?

You can, but reduce or skip the added pinch of salt so the sauce does not taste overly salty. Salt levels vary a lot between butter brands, so adjust to taste at the end.

What piping tip works best for toffee buttercream?

A large star tip (like a 1M-style nozzle) gives a classic swirl and holds the drizzle well. If you prefer a taller swirl, use a large open star nozzle and keep the buttercream slightly firmer.