Sticky Date Cupcakes with Caramel Icing
Indulge in the rich, buttery sweetness of these Sticky Date Cupcakes with Caramel Icing—a decadent dessert that’s perfect for any occasion. Featuring a moist base made with softened dates, warm cinnamon, and a hint of vanilla, these cupcakes are bursting with cozy flavors in every bite. The crowning glory is the luscious homemade caramel icing, whipped to velvety perfection for a satisfyingly smooth finish. With an easy-to-follow recipe and minimal prep time, these treats strike the perfect balance between simplicity and sophistication. Serve them for parties, afternoon tea, or as a sweet finale to a family dinner, and watch as they disappear in no time! Perfect for lovers of caramel and dates, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 200 grams pitted dates
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter, softened
- 150 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams self-raising flour
- 1 teaspoon ground cinnamon
- 60 grams unsalted butter (for caramel icing)
- 100 grams brown sugar (for caramel icing)
- 2 tablespoons heavy cream
- 150 grams powdered sugar, sifted
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake or muffin tray with paper cases.
Roughly chop the pitted dates and place them in a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda. Let it sit for 10 minutes to soften.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Using a fork, mash the soaked dates into a rough paste and then stir them (along with any liquid) into the butter mixture.
Sift the self-raising flour and ground cinnamon over the wet ingredients and gently fold in until just combined.
Evenly divide the batter between the cupcake cases, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
To make the caramel icing, melt the butter in a small saucepan over medium heat. Add the brown sugar and heavy cream, stirring until smooth and fully combined.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes. Remove from heat and let the caramel cool for about 10 minutes.
Gradually whisk in the powdered sugar, a little at a time, to form a thick but spreadable icing.
Once the cupcakes are completely cool, spread or pipe the caramel icing over the tops.
Optional: Garnish with chopped pecans or a drizzle of caramel sauce for extra flair.
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 682.0 g | 248% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 526.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 480 mg | 37% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
