Description
These delicious sticky toffee pudding cupcakes bring the classic dessert into a fun and individual-sized treat. Moist, soft, and bursting with rich flavors from dates and brown sugar, they’re perfect for any occasion and taste even better when paired with toffee sauce or whipped cream.
Ingredients
Scale
- 1 cup dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine the dates and baking soda. Pour the boiling water over the dates and let sit for 5 minutes.
- In a large mixing bowl, cream together the butter and brown sugar. Add the eggs one at a time, mixing well after each addition.
- Stir in the date mixture.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with toffee sauce or whipped cream.
Notes
- For extra indulgence, drizzle the cupcakes with homemade toffee sauce or top with a dollop of whipped cream.
- You can also freeze the cupcakes for up to 2 months and thaw them when needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes