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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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake or muffin tray with paper cases.
Step 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.
Step 3
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Using a fork, mash the soaked dates into a rough paste and then stir them (along with any liquid) into the butter mixture.
Step 6
Sift the self-raising flour and ground cinnamon over the wet ingredients and gently fold in until just combined.
Step 7
Evenly divide the batter between the cupcake cases, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
Step 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.
Step 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.
Step 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.
Step 12
Gradually whisk in the powdered sugar, a little at a time, to form a thick but spreadable icing.
Step 13
Once the cupcakes are completely cool, spread or pipe the caramel icing over the tops.
Step 14
Optional: Garnish with chopped pecans or a drizzle of caramel sauce for extra flair.
Nutrition Facts
| Serving size | (1326.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4145.9 |
| Total Fat 152.5g | 0% |
| Saturated Fat 92.1g | 0% |
| Cholesterol 753.2mg | 0% |
| Sodium 2903.4mg | 0% |
| Total Carbohydrate 682.0g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 526.7g | |
| Protein 34.6g | 0% |
| Vitamin D 120.6IU | 0% |
| Calcium 479.9mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2106.9mg | 0% |
Source of Calories