Sticky Date Cupcakes with Caramel Icing

Nutriscore Rating: 40/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 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

14 steps

1. Preheat your oven to 180°C (350°F) and line a 12-hole cupcake or muffin tray with paper cases.

2. 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.

3. In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

5. Using a fork, mash the soaked dates into a rough paste and then stir them (along with any liquid) into the butter mixture.

6. Sift the self-raising flour and ground cinnamon over the wet ingredients and gently fold in until just combined.

7. Evenly divide the batter between the cupcake cases, filling each about two-thirds full.

8. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.

9. 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.

10. 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.

11. 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.

12. Gradually whisk in the powdered sugar, a little at a time, to form a thick but spreadable icing.

13. Once the cupcakes are completely cool, spread or pipe the caramel icing over the tops.

14. Optional: Garnish with chopped pecans or a drizzle of caramel sauce for extra flair.

Nutrition Facts

1 serving (110.9g)

Calories		347
% Daily Value*
Total Fat		12.8 g	16%
	Saturated Fat	7.8 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		63 mg	21%
Sodium		226 mg	10%
Total Carbohydrate		57.1 g	21%
	Dietary Fiber	1.7 g	6%
	Total Sugars	44.2 g
Protein		2.9 g	6%
Vitamin D		0.4 mcg	2%
Calcium		42 mg	3%
Iron		0.8 mg	4%
Potassium		193 mg	4%

*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.

Source of Calories

Fat: 1382 cal (32.4%%)

Protein: 138 cal (3.3%%)

Carbs: 2740 cal (64.3%%)