Mary Berry Sticky Toffee Cupcakes Recipe – Classic British Dessert in Cupcake Form

Introduction to Mary Berry’s Sticky Toffee Cupcakes

There’s something timeless and comforting about sticky toffee pudding, and Mary Berry’s Sticky Toffee Cupcakes bring that classic British dessert into a delightful, modern format. These cupcakes are a warm hug in edible form—moist, rich, and topped with a luscious toffee buttercream that melts in your mouth.

Perfect for tea time, celebrations, or cozy evenings, they combine the nostalgic flavors of dates and muscovado sugar with the elegance of individual portions. The sponge is tender and caramel-scented, the sauce is buttery and indulgent, and the frosting adds a creamy finish that elevates every bite.

Mary Berry’s version is beloved for its simplicity and reliability. Her recipes are known for being foolproof, and this one is no exception. With clear instructions and classic ingredients, these cupcakes are a tribute to traditional British baking—refined, comforting, and utterly irresistible.

Who Is Mary Berry?

Mary Berry is a beloved British food writer and television personality whose baking legacy spans over five decades. Known for her warm demeanor and impeccable recipes, she has become a household name through her cookbooks and appearances on shows like The Great British Bake Off.

Her influence on British home baking is profound—she’s championed classic techniques, encouraged generations to bake from scratch, and made elegant desserts accessible to all. Her recipes are celebrated for their clarity, reliability, and timeless appeal.

One of her most popular cookbooks, Mary Berry Everyday, showcases her signature style: simple, delicious dishes that work for any occasion. Her BBC series of the same name brought these recipes to life, inspiring home bakers across the UK and beyond. Whether you’re a seasoned baker or just starting out, Mary Berry’s guidance feels like baking with a trusted friend.

What Are Sticky Toffee Cupcakes?

Sticky Toffee Cupcakes are a charming twist on the classic sticky toffee pudding. Instead of a single baked sponge served with sauce, these cupcakes offer individual portions of moist date-infused cake topped with rich toffee sauce and creamy buttercream.

The sponge is soft and tender, thanks to soaked dates and muscovado sugar, which lend a deep caramel flavor and natural sweetness. The toffee sauce—made from butter, sugar, and cream—is drizzled over the cupcakes or incorporated into the frosting for extra indulgence.

Unlike traditional sticky toffee pudding, which is often served warm with custard or cream, these cupcakes are portable, party-friendly, and just as comforting. They retain the essence of the original dessert while adding a modern flair. The combination of textures—moist sponge, silky sauce, and fluffy frosting—makes them a standout treat for any occasion.

Key Ingredients & Their Roles

Dates Dates are the heart of sticky toffee cupcakes. When soaked and blended, they create a soft, moist texture and infuse the sponge with natural sweetness and depth. Medjool dates are ideal for their richness and caramel-like flavor.

Muscovado Sugar This unrefined brown sugar adds a robust molasses flavor that defines sticky toffee desserts. It enhances the caramel notes and contributes to the moistness of the sponge.

Self-Raising Flour & Bicarbonate of Soda Self-raising flour provides structure and lift, while bicarbonate of soda reacts with the acidity in the dates to create a light, airy crumb. Together, they ensure the cupcakes rise evenly and stay tender.

Toffee Sauce Made from butter, muscovado sugar, and double cream, this sauce is rich and glossy. It’s used both as a drizzle and as a flavor booster in the buttercream. Proper caramelization is key to achieving its signature depth.

Buttercream Frosting The frosting combines icing sugar, softened butter, and a spoonful of toffee sauce. It’s whipped until light and creamy, then piped or spread over the cooled cupcakes. The result is a sweet, buttery topping that complements the sponge beautifully.

Each ingredient plays a vital role in creating the perfect balance of flavor and texture.

Step-by-Step Baking Instructions

1. Soak and Prep Dates Chop 175g of pitted dates and place them in a bowl with 150ml boiling water. Add ½ tsp bicarbonate of soda and let sit for 10 minutes to soften. Blend into a smooth purée once cooled.

2. Mix the Batter Cream 100g softened butter with 100g muscovado sugar until light and fluffy. Add 2 eggs, one at a time, beating well. Fold in the date purée, then gently mix in 175g self-raising flour. Avoid overmixing to keep the sponge tender.

3. Bake the Cupcakes Preheat oven to 180°C (160°C fan). Line a muffin tin with paper cases and fill each about ¾ full. Bake for 18–22 minutes until risen and a skewer inserted comes out clean. Cool completely before frosting.

4. Make the Toffee Sauce In a saucepan, melt 100g butter with 100g muscovado sugar. Stir until dissolved, then add 100ml double cream. Simmer gently for 2–3 minutes until thickened. Let cool slightly before using.

5. Prepare Buttercream & Decorate Beat 150g softened butter with 300g icing sugar until fluffy. Add 2–3 tbsp cooled toffee sauce and beat until smooth. Pipe or spread onto cooled cupcakes. Drizzle extra sauce on top and garnish with chopped dates or a pinch of sea salt.

Enjoy warm or at room temperature. These cupcakes are perfect for sharing and make a beautiful addition to any dessert table.

Common Mistakes to Avoid

Overmixing the batter can lead to dense cupcakes. Mix just until ingredients are combined to preserve a light texture.

Undercooking the cupcakes results in a soggy center. Use a skewer to test doneness—if it comes out clean, they’re ready.

Overheating the toffee sauce can cause it to split or become grainy. Simmer gently and stir continuously until smooth and glossy.

Let cupcakes cool fully before frosting to prevent melting. With careful attention to these steps, you’ll achieve perfectly moist, flavorful cupcakes every time.