Malva Pudding Cupcakes
These malva pudding cupcakes take 25 minutes to prep and 18 minutes to bake, soaking up a warm apricot jam butter sauce for a soft, caramelized finish.
Last updated: June 8, 2026
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tbsp apricot jam (smooth)
- 1 tbsp unsalted butter, melted
- 1 tbsp white vinegar
- 1 cup whole milk
- 1 tsp vanilla extract
- For the sauce: 1/2 cup unsalted butter
- For the sauce: 1/2 cup heavy cream
- For the sauce: 1/4 cup apricot jam
- For the sauce: 1/2 cup light brown sugar, packed
- For the sauce: 1/4 tsp salt
Instructions
Preheat your oven to 350 F. Line a standard 12-cup muffin tin with paper liners and set it aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside.
In a large bowl, beat the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes. Add the apricot jam, melted butter, vinegar, milk, and vanilla. Whisk until smooth.
Add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix. The batter will be thin and pourable.
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 16 to 18 minutes, until the tops are deep golden brown and a toothpick comes out clean.
While the cupcakes bake, make the sauce. Combine butter, heavy cream, apricot jam, brown sugar, and salt in a small saucepan over medium heat. Stir constantly until the butter melts and the sugar fully dissolves, about 4 minutes. Remove from heat.
As soon as the cupcakes come out of the oven. Use a toothpick or skewer to poke 6 to 8 holes in the top of each cupcake. Spoon 1 to 2 tbsp of warm sauce over each one immediately.
Let the cupcakes sit in the tin for 10 minutes so the sauce soaks in fully. Transfer to a wire rack. Serve warm with whipped cream or warm custard.
Pro Tips
- • Use smooth apricot jam in both the batter and the sauce. Chunky jam can block the holes and stop the sauce from soaking in properly.
- • Do not skip the vinegar. It reacts with the baking soda to create the spongy, open crumb that makes malva pudding different from a regular cupcake.
- • Pour the sauce while the cupcakes are still hot. Cold cupcakes will not absorb the sauce the same way and the topping will not caramelize properly.
- • Leftover cupcakes can be stored covered at room temperature for up to 2 days. Reheat in the microwave for 20 seconds before serving.
Recipe Details
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Final Thoughts
These malva pudding cupcakes are a straightforward way to share a South African classic with anyone who has never tried it. The apricot jam sauce does all the heavy lifting. Pour it on hot, give it ten minutes, and the cupcakes transform into something sticky and deeply satisfying. Try them warm with custard for the full experience.
Frequently Asked Questions
What makes malva pudding cupcakes different from regular cupcakes?
The main difference is the hot sauce soak. Regular cupcakes are frosted after baking. These are poked and drenched in a warm apricot jam butter sauce right out of the oven. Which soaks into the crumb and creates a sticky, caramelized top.
Can I make malva pudding cupcakes ahead of time?
Yes. Bake and sauce the cupcakes up to one day ahead. Store them covered at room temperature. Warm each one for about 20 seconds in the microwave before serving so the sauce softens again.
Why does the batter include vinegar?
White vinegar reacts with the baking soda to produce bubbles in the batter. This is a classic step in traditional malva pudding and gives the cupcakes their soft, springy texture.
Can I use a different jam if I do not have apricot?
Apricot jam is the traditional choice and gives malva pudding its signature slightly tangy sweetness. In a pinch, peach jam works as a close substitute. Avoid strawberry or berry jams as they change the flavor too much.
