Shouting out to all the dessert lovers with an extra sweet tooth! Sticky Toffee Cupcakes are an amazing treat when you're in need of a sugar hit! Made with all plant-based ingredients, these sticky date cupcakes are iced with vegan brown sugar buttercream for extra decadence! Enjoy!
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Ingredients and Substitutes
For the Sticky Date Cupcakes
- dates: don't worry about getting the best quality succulent dates like Medjool. These cupcakes will work with smaller dryer dates very well too!
- unsweetened soya milk: can be replaced with other non-dairy alternatives, like almond, oat or cashew nut milk.
- vanilla bean paste: or seeds scraped out of 1 vanilla pod.
- bicarbonate of soda: a necessary ingredient for the light and fluffy texture of these sticky toffee pudding cupcakes.
- vegan butter/ margarine: we used Flora.
- dark brown sugar: you may use light brown sugar, but the sticky toffee cupcakes will lack the molasses flavour that dark brown sugar brings.
- plain flour: also known as all-purpose flour.
- baking powder: not to be confused with baking soda/ bicarbonate of soda, which was used earlier.
- spices: ground ginger and cinnamon.
For The Brown Sugar Buttercream Frosting
- vegan butter/ margarine: we used Flora.
- dark brown sugar: can be replaced with light brown sugar, but your frosting will be lighter in colour.
- icing sugar: also known as powdered sugar or confectioner's sugar, sifted.
Method
Make Sticky Toffee Cupcakes
Preheat the oven to 160°C Fan. Chop the dates into small pieces, using a sharp knife.
Place the chopped dates in a medium pan and pour the soya milk over them. Add vanilla bean paste and cook on low heat for approx 8-10 minutes until the dates soften and the mixture thickens.
Take the pan off of the heat and immediately stir in the bicarbonate of soda, stirring vigorously for a few seconds. The mixture should bubble up significantly. Leave the mixture to cool down slightly. The mixture should be warm enough to melt the butter, but not scolding.
Add the sugar and vegan butter and stir until the butter melts.
In a separate bowl, mix the flour, baking powder, spices and salt. Add it to the date mixture and mix gently to combine (be careful not to overmix).
Divide the mixture between cupcake moulds, filling them almost up to the top. Bake for 25 minutes in the centre of the oven, until a wooden skewer inserted into the middle, comes out clean.
Leave the cupcakes to cool down completely.
To Make Brown Sugar Buttercream
Using an electric handheld mixer, cream the vegan butter and dark brown sugar until the mixture is no longer gritty. Add a tablespoon of icing sugar at a time and beat until you've used up all the icing sugar. Depending on the vegan butter you've used, you may need to add a teaspoon of dairy-free milk to loosen the frosting.
These cupcakes go very well with Biscoff Cream Cheese Frosting (however, it is not vegan).
Once the cupcakes have cooled down to room temperature, pipe the brown sugar buttercream on top. NOTE: you don't need much buttercream on these Sticky Toffee Cupcakes, as they are sweet and rich on their own, so we recommend piping just a small amount of icing on top.
Recipe FAQs
Yes! Pour the cupcake mixture into a 2lbs loaf tin and bake for 45-50 minutes instead.
Absolutely! I think they are deliciously moist and lovely on their own. The vegan brown sugar buttercream frosting is a nice addition, but these cupcakes can definitely be enjoyed without it!
Since these date cupcakes are vegan, theoretically there is no need to store them in the fridge. However, we find that vegan buttercream frosting stays firmer and tastes nicer if you store your cupcakes in the fridge. Simply take them out to come to room temperature for about 15 minutes before serving them.
Other Vegan Treats and Desserts
If you are after more vegan dessert recipes, have a look at some of our favourites below:
Other Cupcake Recipes To Try
Recipe Card
Sticky Toffee Cupcakes (Vegan)
Ingredients
- 120 g dates chopped into small pieces
- 240 ml unsweetened soya milk
- 1 teaspoon vanilla bean paste
- 1¼ teaspoon bicarbonate of soda
- 150 g vegan butter/ margarine
- 140 g dark brown sugar
- 120 g plain flour
- 1¼ teaspoon baking powder
- ¾ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon salt
For The Caramel Frosting:
- 120 g vegan butter/ margerine
- 50 g dark brown sugar
- 210 g icing sugar
Instructions
Make The Cupcakes:
- Preheat the oven to 160°C Fan. Place the chopped dates in a medium pan and pour the soya milk over them. Add vanilla bean paste and cook on low heat for approx 10 minutes for the dates to soften.
- Take the pan off of the heat and immediately stir in bicarbonate of soda, stirring vigorously for a few seconds. The mixture should bubble up significantly. Leave the mixture to cool down slightly. The mixture should be warm enough to melt the butter, but not scolding.
- Add the sugar and vegan butter and stir until butter melts.
- In a separate bowl, mix the flour, baking powder, spices and salt. Add it to the date mixture and mix gently to combine (be careful not to overmix).
- Divide the mixture between cupcake moulds, filling them almost up to the top. Bake for 25 minutes in the centre of the oven, until a wooden skewer inserted into the middle comes out clean.
- Leave the cupcakes to cool down completely.
To Make Brown Sugar Buttercream:
- Using an electric handheld mixer, cream the vegan butter and dark brown sugar until the mixture is no longer gritty. Add a tablespoon of icing sugar at a time and beat until you've used up all the icing sugar. Depending on the vegan butter you've used, you may need to add a teaspoon of dairy-free milk to loosen the frosting.
- Once the cupcakes have cooled down to room temperature, pipe the brown sugar buttercream on top.
Nutrition
Beth says
The caramel frosting is out of this world delicious. Such a great cupcake recipe.
Ieva says
Thanks!
Jacqueline Debono says
We loved these sticky toffee cupcakes, so rich and flavourful and pretty easy to make. Next time I want to try making a cake instead of cupcakes.
Ieva says
Thanks, Jacqueline! Glad you enjoyed them! This recipe works great as a cake too!
Amanda Wren-Grimwood says
My husband loves sticky toffee pudding so I made these as a surprise for his lunch box. He now wants me to make them again!
Ieva says
So nice to hear your husband liked them! Hope you enjoyed making them for him!
Jasmine Barnard says
can we substitute soya milk with oat milk, and vanilla bean paste with vanilla extract?
Ieva Greber says
Hi, Jasmine! I haven't tried these substititions, but I cannot see any potential problems at all! I'm sure they'll be delicious.