Date Filled Cupcakes with Toffee Buttercream

Alex Carter

Moist, spiced cupcakes filled with a sweet date paste and topped with a rich toffee buttercream frosting. This dessert offers a delightful contrast of textures and flavors, perfect for special occasions or a cozy treat.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 12 servings

Calories 320 kcal

Ingredients

1.5 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp salt
0.75 cup unsalted butter softened, for cupcakes and frosting
1 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
0.5 cup buttermilk
1 cup pitted dates chopped and soaked in hot water for 10 minutes, then drained
2 cups powdered sugar for frosting
0.5 cup toffee bits for garnish

Notes

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake cupcakes and prepare frosting up to 2 days in advance; assemble just before serving. Variations: Substitute walnuts or pecans for toffee bits for a nutty twist. For a gluten-free version, use a 1:1 gluten-free flour blend. Serve with a drizzle of caramel sauce for extra decadence.