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Mary Berry Sticky Toffee Cupcakes (Moist, Rich & Utterly Indulgent)

Mary Berry Sticky Toffee Cupcakes — rich, moist date sponge made with light muscovado sugar and a hint of black treacle, topped with a silky toffee buttercream and a glossy homemade toffee sauce drizzle. Inspired by Mary Berry’s celebrated recipe from Mary Berry Everyday. A truly classic British bake perfect for afternoon tea, gatherings, and any occasion that calls for something deeply indulgent.

  • Total Time: 55 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 150g stoned dates, finely chopped
  • 175ml boiling water
  • 1 tsp bicarbonate of soda
  • 115g unsalted butter, softened
  • 175g light muscovado sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp black treacle
  • 175g self-raising flour
  • 1 tsp baking powder
  • For the toffee sauce: 50g unsalted butter, 100g light muscovado sugar, 100ml double cream
  • For the buttercream: 150g unsalted butter softened, 300g icing sugar sifted, 1 tbsp milk

Instructions

  1. Place the chopped dates in a heatproof bowl, pour over the boiling water, stir in the bicarbonate of soda, and leave to soak for 15–20 minutes until softened and dark.
  2. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Line a 12-hole muffin tin with paper cupcake cases.
  3. Make the toffee sauce: melt the butter and muscovado sugar in a small saucepan, stir in the double cream, bring to the boil and bubble for 3 minutes until thickened. Set aside to cool completely.
  4. Beat the softened butter and muscovado sugar together for 3–4 minutes until fluffy. Add the eggs one at a time, beating well. Mix in the vanilla and black treacle.
  5. Sift over the self-raising flour and baking powder and fold gently. Pour in the cooled date mixture including all liquid and fold until just combined.
  6. Divide between the 12 cases and bake for 18–22 minutes until risen, springy, and a skewer comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack. Optionally brush warm tops with a little toffee sauce.
  7. For the buttercream: beat the softened butter until smooth. Gradually add the icing sugar, then beat in three-quarters of the cooled toffee sauce until light and fluffy. Add milk if needed for a pipeable consistency.
  8. Pipe toffee buttercream swirls onto each cooled cupcake and drizzle the remaining toffee sauce over the top. Finish with chopped pecans, sea salt flakes, or a piece of fudge if desired.

Notes

  • Do not skip soaking the dates — it is essential to the moisture and flavour of the sponge.
  • Allow the toffee sauce to cool completely before adding to the buttercream.
  • Brush warm cupcakes with toffee sauce straight from the oven for extra stickiness.
  • Cupcake sponges can be baked 1–2 days ahead and stored in an airtight container.
  • Undecorated sponges freeze well for up to 3 months.
  • Store decorated cupcakes in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
  • Use light muscovado for a gentle toffee flavour or dark muscovado for a richer, deeper result.
  • Author: Sarah Thompson
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake with buttercream and toffee sauce
  • Calories: 420
  • Sugar: 42 g
  • Sodium: 185 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 54 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 80 mg

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