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A tray of sticky toffee cupcakes topped with glossy toffee sauce and a swirl of whipped cream, garnished with chopped dates.

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

These Mary Berry Sticky Toffee Cupcakes are a delightful twist on the classic British pudding—rich, moist, and irresistibly indulgent. Made with chopped dates and a light sponge base, each cupcake is soaked in a luscious toffee sauce and topped with a swirl of whipped cream or buttercream. Perfect for autumn gatherings, afternoon tea, or holiday desserts, these cupcakes deliver all the cozy charm of sticky toffee pudding in a perfectly portioned treat. Easy to bake and even easier to love!
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Prep Time 25 minutes
Total Time 1 hour
Course Afternoon Tea, Dessert
Cuisine British, Classic Baking
Servings 12 cupcakes
Calories 350 kcal

Equipment

  • Muffin tin + paper cases
  • Mixing bowls
  • Electric mixer or whisk
  • Saucepan
  • Blender or food processor
  • Piping bag (optional)

Ingredients
  

Cupcake Sponge:

  • 175g pitted dates, chopped
  • 150ml boiling water
  • ½ tsp bicarbonate of soda
  • 100g unsalted butter, softened
  • 100g muscovado sugar
  • 2 large eggs
  • 175g self-raising flour

Toffee Sauce:

  • 100g unsalted butter
  • 100g muscovado sugar
  • 100ml double cream

Buttercream Frosting:

  • 150g unsalted butter, softened
  • 300g icing sugar
  • 2–3 tbsp cooled toffee sauce

Instructions
 

  • Soak Dates Combine chopped dates with boiling water and bicarbonate of soda. Let sit for 10 minutes, then blend into a smooth purée.
  • Make Batter Cream butter and sugar until fluffy. Beat in eggs one at a time. Fold in date purée and flour gently.
  • Bake Cupcakes Preheat oven to 180°C (160°C fan). Line muffin tin and fill each case ¾ full. Bake for 18–22 minutes until a skewer comes out clean. Cool completely.
  • Prepare Toffee Sauce Melt butter and sugar in a saucepan. Stir until dissolved, then add cream. Simmer for 2–3 minutes until thickened. Cool slightly.
  • Make Buttercream Beat butter and icing sugar until light. Add toffee sauce and whip until smooth. Pipe or spread onto cooled cupcakes.
  • Decorate Drizzle extra toffee sauce over frosting. Garnish with chopped dates or a pinch of sea salt.

Notes

  • Use dark muscovado for deeper flavor
  • Let cupcakes cool fully before frosting
  • Store in airtight container for up to 3 days
  • Freeze sponge separately and frost after thawing
  • Try mini versions or traybake format for parties
  • Swap buttercream for whipped cream or mascarpone for a lighter topping
Keyword British dessert, date cupcakes, Mary Berry, sticky toffee cupcakes, toffee buttercream