Description

Sticky Toffee Pudding Cupcakes with Brandy Butter Frosting

Name: Sticky Toffee Pudding Cupcakes with Brandy Butter Frosting
Ingredients: 1 cup chopped dates (soak in hot water if dry); ¾ cup boiling water; ½ tsp baking soda; ½ cup brown sugar; ¼ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs, room temperature; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; Pinch of salt; ½ cup unsalted butter, softened; 1½ cups powdered sugar, sifted; 1–2 tbsp brandy (or bourbon/rum; or 2 tbsp milk for alcohol-free); ½ tsp vanilla extract; Pinch of salt; ½ cup brown sugar; ¼ cup heavy cream (or coconut cream); 2 tbsp butter; Pinch of salt

Yields: 12 cupcakes
Prep Time: 25 min
Bake Time: 18–20 min
Total Time: 45 min

Ingredients

Scale

For the Cupcakes:

1 cup chopped dates (soak in hot water if dry)
¾ cup boiling water
½ tsp baking soda
½ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
Pinch of salt

For the Brandy Butter Frosting:

½ cup unsalted butter, softened
1½ cups powdered sugar, sifted
1–2 tbsp brandy (or bourbon/rum; or 2 tbsp milk for alcohol-free)
½ tsp vanilla extract
Pinch of salt

For the Sticky Toffee Drizzle:

½ cup brown sugar
¼ cup heavy cream (or coconut cream)
2 tbsp butter
Pinch of salt

Instructions

Step 1: Prep Dates & Oven

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a heatproof bowl, combine dates, boiling water, and baking soda. Let sit 10 min, then mash into a chunky paste.

Step 2: Make Cupcake Batter

Cream butter and sugars until light and fluffy (2–3 min).
Beat in eggs one at a time, then vanilla.
Whisk together flour, baking powder, and salt. Gradually fold into wet ingredients.
Fold in mashed dates gently. Batter will be thin—this is correct.

Step 3: Bake Cupcakes

Divide batter among liners (2/3 full).
Bake 18–20 min until springy and toothpick comes out with a few crumbs.
Cool in pan 5 min, then transfer to a wire rack.

Step 4: Whip Brandy Butter Frosting

Beat butter until pale and fluffy.
Gradually add powdered sugar.
Add 1 tbsp brandy, vanilla, and salt. Whip 2 more min. Add more brandy if desired.

Step 5: Make Toffee Drizzle

In a small saucepan, combine brown sugar, cream, butter, and salt.
Simmer 2–3 min until slightly thickened. Cool 15 min before using.

Step 6: Assemble Cupcakes

Pipe frosting on cooled cupcakes.
Drizzle toffee sauce over the top. Let it drip for that signature sticky look.

Notes

Bourbon Bliss: Replace brandy with bourbon.
Spiced Version: Add 1 tsp ground ginger + ½ tsp cinnamon to dry ingredients.
Nutty Crunch: Fold ½ cup toasted nuts into batter.
Cake Bars: Bake in 8×8 pan for 25–30 min, frost and drizzle, then cut into squares.
Dairy-Free: Use plant-based butter and milk; dates keep the cupcakes moist.