Sticky Toffee Cupcakes Recipe with Perfect Caramel Frosting

Let me tell you, the smell of warm, sticky toffee cupcakes baking in the oven is the kind of aroma that stops you in your tracks. Imagine the buttery, caramelized sweetness mingling with the cozy warmth of brown sugar and vanilla—it’s enough to make your kitchen feel like a bakery straight out of a dream. The first time I tasted these cupcakes, I was instantly hooked. Moist, flavorful, and topped with a luscious caramel frosting that melts on your tongue, these cupcakes are pure bliss.

Years ago, I tried my first sticky toffee pudding at a tiny café near the coast during a rainy weekend getaway. I remember thinking, “Why have I waited so long to try this?” Ever since, I’ve been on a mission to recreate that same indulgent flavor in a handheld dessert that’s perfect for sharing. These cupcakes? They nail it. My family couldn’t stop eating them—they were sneaking them from the tray before I even had a chance to add the frosting. (Honestly, I don’t blame them!)

Perfect for birthdays, dinner parties, or simply when you’re craving something extraordinary, these sticky toffee cupcakes with caramel frosting will become a staple in your dessert rotation. Trust me when I say, after testing this recipe more times than I care to admit, it’s one of those treats that feels like a warm hug. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under an hour, including prep and bake time!
• Simple Ingredients: Pantry staples like brown sugar, butter, and flour—no fancy shopping required.
• Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive holiday gathering, these cupcakes shine.
• Crowd-Pleaser: Kids love the sweetness, and adults appreciate the indulgent flavor profile.
• Absolutely Delicious: The combination of moist, sticky toffee cake and creamy caramel frosting is nothing short of magical.

What sets this recipe apart? It’s the balance. The cupcakes are soft, rich, and not overly sweet, while the frosting adds just the right touch of decadence. Plus, there’s a pinch of salt in the caramel frosting that makes every bite addictive. This isn’t just another cupcake recipe—it’s the one you’ll want to make over and over again.

And let’s face it, we all need a go-to dessert that wows our guests without stressing us out. These cupcakes are that recipe. They’re comforting but polished, indulgent but not fussy. Perfect for impressing your loved ones, or simply treating yourself to something special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of the ingredients are pantry staples, making it easy to whip these cupcakes up anytime.

• For the Cupcakes:
• 1 cup (200g) brown sugar (light or dark, adds a rich flavor)
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup (120ml) whole milk, room temperature
• 1/2 cup (120ml) sour cream (adds moisture and tang)
• 1 tsp vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the Caramel Frosting:
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) heavy cream
• 1/4 cup (60g) unsalted butter
• 1/4 tsp sea salt (optional, but highly recommended)
• 1 1/2 cups (180g) powdered sugar, sifted

If you’re missing an ingredient, don’t worry! You can substitute sour cream with Greek yogurt, use dairy-free milk if needed, or swap all-purpose flour for a gluten-free blend. The recipe is flexible enough to accommodate dietary preferences without compromising flavor.

Equipment Needed

• Standard muffin tin
• Paper cupcake liners
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Small saucepan (for caramel)
• Spatula
• Piping bag and tip (optional, for frosting)

If you don’t have a piping bag, no worries! You can simply spread the frosting on with a spatula for a rustic look. And if you’re like me, you might already have most of these tools in your kitchen.

Preparation Method

Follow these steps to make your sticky toffee cupcakes and caramel frosting:

1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the batter: In a large mixing bowl, cream the brown sugar and butter until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition.
3. Whisk together the milk, sour cream, and vanilla extract in a separate bowl. Slowly add this mixture to the batter, alternating with the dry ingredients (flour, baking powder, baking soda, and salt). Mix until just combined—don’t overmix!
4. Fill the cupcake liners: Scoop the batter into the liners, filling each about 2/3 full.
5. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
6. Make the caramel frosting: Heat the granulated sugar in a small saucepan over medium heat, stirring constantly, until it melts and turns amber-colored. Slowly add the heavy cream (be careful, it may bubble up). Stir in the butter and salt until smooth.
7. Let the caramel cool slightly, then whisk in the powdered sugar until the frosting is thick and spreadable.
8. Frost: Pipe or spread the caramel frosting onto the cooled cupcakes. Sprinkle with a pinch of sea salt, if desired.

And there you have it—sticky toffee cupcakes topped with caramel perfection!

Cooking Tips & Techniques

• Room temperature ingredients: This ensures a smooth batter and even baking.
• Don’t rush the caramel: Take your time when melting the sugar; too much heat can cause it to burn.
• Check for doneness: If your cupcakes look golden but the centers are still gooey, give them another 2 minutes and check again.
• Make ahead: You can make the caramel frosting a day in advance and refrigerate it. Just bring it to room temperature before using.

Variations & Adaptations

• Gluten-free: Swap all-purpose flour for a gluten-free 1:1 baking mix.
• Dairy-free: Use plant-based milk and butter, and opt for coconut cream in the frosting.
• Add flavor twists: Mix in a pinch of cinnamon or nutmeg to the cupcake batter for a spiced version.
• Seasonal toppings: Add chopped pecans or drizzle melted chocolate over the frosting for a festive touch.

Personally, I’ve tried adding a splash of rum to the caramel frosting for a grown-up twist—it’s divine!

Serving & Storage Suggestions

These cupcakes are best served at room temperature with a cup of coffee or tea. For a fancy presentation, sprinkle a pinch of flaky sea salt or drizzle extra caramel over the top.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: You can freeze unfrosted cupcakes for up to a month. Thaw and frost when ready to serve.
• Reheating: Warm unfrosted cupcakes in the microwave for 10 seconds to revive their sticky goodness.

Nutritional Information & Benefits

Each cupcake is approximately:

• Calories: 320
• Fat: 14g
• Carbohydrates: 44g
• Protein: 4g

Key ingredients like brown sugar and sour cream add richness, while the caramel frosting provides indulgent satisfaction. If you’re gluten-free or dairy-free, this recipe adapts beautifully to suit your needs.

Conclusion

If you’re looking for a dessert that’s as comforting as it is impressive, these sticky toffee cupcakes with caramel frosting are the answer. I love how they bring back warm memories while creating new ones with every bite. Whether you’re making these for yourself or sharing them with loved ones, they’re guaranteed to bring smiles all around.

Try them out and let me know what you think in the comments below! Feel free to adapt the recipe to suit your preferences—I’d love to hear your creative ideas. Happy baking!

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and store them in the refrigerator or freezer until ready to frost.

How do I avoid grainy caramel frosting?

Make sure to melt the sugar slowly and stir continuously to prevent crystallization.

Can I use a different frosting?

Absolutely! Cream cheese frosting or vanilla buttercream would pair beautifully with these cupcakes.

What’s the best way to store leftover frosting?

Store it in an airtight container in the refrigerator for up to 3 days. Bring it back to room temperature before using.

Can I double the recipe for a larger batch?

Yes, simply double the ingredient quantities. Just ensure you bake in batches if your oven can’t fit two trays.

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