Mary Berry Sticky Toffee Cupcakes Recipe – Soft Toffee-Flavoured Treat

If you enjoy the comforting flavour of sticky toffee pudding, these Mary Berry Sticky Toffee Cupcakes bring those familiar flavours into a soft, sweet cupcake. Muscovado sugar and black treacle give the sponge its rich toffee character, while the homemade toffee sauce adds extra sweetness and caramel flavour.

The cupcakes are finished with smooth buttercream made with the cooled toffee sauce, then topped with a drizzle of the remaining sauce. They are well suited to afternoon tea, elevenses, or a relaxed family gathering. Read on for the ingredients and equipment, step-by-step method, serving ideas, storage guidance, common FAQs, and nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Cupcake Recipes guide for more delicious cupcake bakes from across the collection.

Equipment

Equipments for Mary Berry Sticky Toffee Cupcakes:

You only need a few basic baking tools to make these cupcakes. Each item helps you prepare the batter, bake the cakes evenly, and finish them neatly with the icing and toffee sauce.

• 12-hole muffin tin – Holds the cupcakes while they bake and helps them keep an even shape.
• Paper cases – Line the muffin tin and make the cupcakes easy to remove.
• Saucepan – Used to prepare and gently heat the toffee sauce.
• Large bowl – Gives you enough room to mix the cupcake batter comfortably.
• Electric hand whisk – Helps create a smooth batter and light, fluffy icing.
• Freestanding food mixer – An alternative to a hand whisk if you prefer using a stand mixer.
• Wire rack – Allows the cupcakes to cool evenly after baking.
• Piping bag – Makes it easier to add neat swirls of buttercream icing.
• Plain nozzle – Creates a simple, smooth icing finish.
• Star nozzle – Creates a decorative swirled icing effect.
• Teaspoon – Useful for adding the final drizzle of toffee sauce.

Ingredients

Ingredients for Mary Berry Sticky Toffee Cupcakes:

These Mary Berry Sticky Toffee Cupcakes use simple baking ingredients to create soft, rich cupcakes with a delicious toffee flavour. The recipe includes a homemade toffee sauce, a tender sponge mixture, and a smooth buttercream icing. Keep the ingredients measured accurately, especially the black treacle, icing sugar, and softened butter, for the best texture and flavour.

Ingredient	Quantity
Butter	50g
Light muscovado sugar	75g
Double cream	150ml
Vanilla extract	½ tsp
Baking spread	100g
Self-raising flour	150g
Light muscovado sugar	150g
Milk	3 tbsp
Eggs	2
Black treacle	1 tbsp
Vanilla extract	½ tsp
Butter, softened	150g
Icing sugar, sifted	225g
Toffee sauce	As required
Icing	As required

How to Make Mary Berry Sticky Toffee Cupcakes

1. Preheat the oven to 180°C, 160°C fan, or Gas 4. Line a 12-hole muffin tin with paper cases and measure all the ingredients before starting.
2. Place the butter, light muscovado sugar, double cream, and vanilla extract in a saucepan. Heat gently over medium heat, stirring until the butter has melted and everything is combined.
3. Bring the mixture to the boil and let it bubble for about 3 minutes. Continue cooking until the sauce has thickened, then leave it to cool down completely.
4. Put the baking spread, light muscovado sugar, self-raising flour, milk, eggs, black treacle, and vanilla extract into a large bowl. Whisk with an electric hand whisk until the mixture is smooth and well blended.
5. Spoon the cupcake mixture evenly between the paper cases. Make sure the mixture is divided as evenly as possible so the cupcakes bake at the same rate.
6. Bake for about 20 minutes. The cupcakes should be well risen, golden, and springy to the touch when ready.
7. Remove the cupcakes from the oven and leave them to cool in the tin for a few minutes. Transfer them to a wire rack and allow them to cool fully before decorating.
8. To make the buttercream icing, whisk the softened butter and sifted icing sugar until light and fluffy. Add three-quarters of the cooled toffee sauce and whisk again to combine.
9. Keep the mixer speed low while combining the icing to prevent the sugar from flying everywhere. Spoon the finished buttercream into a piping bag fitted with a plain nozzle or star nozzle.
10. Pipe swirls of buttercream onto the cooled cupcakes. Finish by drizzling the remaining toffee sauce over the icing using a teaspoon.

Expert Tips for Mary Berry Sticky Toffee Cupcakes Recipe

When making these cupcakes, I find that accurate measuring and proper cooling make the biggest difference. The toffee sauce should cool completely before being added to the icing, while softened butter helps create a smooth, light buttercream. A gentle approach with the mixer also keeps the icing neat and easy to pipe.

• Use light muscovado sugar for the recipe as provided, or use dark muscovado when a stronger toffee flavour is preferred.
• Measure the black treacle accurately because too much can affect the balance and texture of the cupcake mixture.
• Spray the spoon with a little oil before measuring black treacle so the treacle can slip off easily.
• Allow the toffee sauce to cool down completely before adding it to the buttercream icing.
• Use softened butter for the buttercream so it can be whisked until light and fluffy.
• Sift the icing sugar before making the buttercream to help create a smoother finish.
• Keep the mixer speed low when adding the icing sugar to prevent sugar from flying everywhere.
• Do not decorate the cupcakes while they are still warm, as the icing can soften and lose its shape.
• Use a star nozzle for decorative swirls or a plain nozzle for a simpler finish.
• Make sure the cupcakes are fully cooled before piping the buttercream and adding the final toffee drizzle.

Serving Suggestions

How to serve Mary Berry Sticky Toffee Cupcakes:

These Mary Berry Sticky Toffee Cupcakes are ideal for afternoon tea, elevenses, or a relaxed family gathering. Their sweet, sticky texture and rich toffee flavour pair beautifully with warm drinks and simple garnishes. Serve them freshly decorated with buttercream, toffee sauce, or alongside a light dessert for an extra-special treat.

• Serve with a cup of English tea for a classic afternoon tea pairing.
• Enjoy with freshly brewed coffee to complement the caramel taste.
• Add a small drizzle of toffee sauce just before serving.
• Garnish with a little extra icing for a simple decorative finish.
• Serve as part of an afternoon tea spread with other small cakes.
• Enjoy at elevenses with a hot drink.
• Serve after a light family meal as a sweet dessert.
• Pair with sticky toffee pudding for a dessert table featuring classic toffee flavours.

Storage

How to store Mary Berry Sticky Toffee Cupcakes:

Room Temperature

• Store the cupcakes in an airtight container in a cool place.
• They can be made 1–2 days in advance when stored correctly.
• Keep decorated cupcakes covered to help prevent the icing from drying out.
• Icing can be prepared up to 8 hours ahead; cover the surface to stop it drying out.

Refrigerator

• Refrigerate the decorated cupcakes in an airtight container for up to 3 days.
• Allow them to come back to room temperature before serving for a softer texture.
• Keep the cupcakes covered so they do not absorb unwanted fridge smells.

Freezer

• The sponges freeze well without the icing for up to 3 months.
• Wrap each cooled sponge well before placing it in a freezer-safe container.
• Thaw overnight in the refrigerator or allow to thaw at room temperature before decorating.
• There is no need to reheat the cupcakes; serve at room temperature once fully thawed.

FAQs

Q: Can I make these cupcakes in advance?

Yes, the cupcakes can be made 1–2 days in advance. Store them in an airtight container in a cool place and decorate when needed.

Q: Can I use dark muscovado instead of light muscovado?

Yes, dark muscovado can be used when you want a stronger toffee flavour. Light muscovado gives a milder caramel taste.

Q: How should I store the finished cupcakes?

Keep the finished cupcakes in an airtight container in a cool place. If the room is warm, refrigerate them and bring them to room temperature before serving.

Q: Can I freeze Mary Berry Sticky Toffee Cupcakes?

Yes, the sponges freeze well without the icing. Wrap them securely and freeze for up to 3 months, then thaw completely before decorating.

Q: Can I make the icing ahead of time?

Yes, the icing can be prepared up to 8 hours ahead. Cover the surface carefully to stop it drying out before using it.

Q: Why is my toffee sauce too thick?

The sauce may become thicker as it cools. Allow it to cool naturally, and make sure it is completely cool before adding it to the icing.

Q: How can I make the black treacle easier to measure?

Measure the black treacle accurately for the best results. Lightly coating the spoon with oil can help the treacle slip off easily.

Q: Which nozzle should I use for the icing?

A plain nozzle gives a simple finish, while a star nozzle creates decorative swirls. Both work well for these toffee cupcakes.

Nutrition

The following nutrition information is an estimate based on the listed ingredients and an assumed serving of one cupcake. Actual values can vary depending on the exact ingredients, portion size, amount of buttercream, and quantity of toffee sauce used.

Nutrient	Amount Per Serving
Calories	390 kcal
Protein	4 g
Carbohydrates	48 g
Sugars	34 g
Fat	20 g
Saturated Fat	12 g
Fibre	1 g
Sodium/Salt	0.3 g