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three sticky date cupcakes on a black oblongue serving board with more cupcakes in the background.

Sticky Toffee Cupcakes (Vegan)

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!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine British, Vegan
Servings 12 cupcakes
Calories 353 kcal

Equipment

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

Calories: 353kcalCarbohydrates: 49gProtein: 2gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 453mgPotassium: 136mgFiber: 1gSugar: 40gVitamin A: 909IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Keyword Sticky Date Cupcakes, Sticky Toffee Cupcakes, Sticky Toffee Pudding Cupcakes, Vegan Date Cupcakes, Vegan Sticky Toffee Cupcakes
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