Jammy Dodger Cupcake Recipe

Close-up of Jammy Dodger cupcakes with piped vanilla frosting

A classic biscuit gets the cupcake treatment! These sweet vanilla cupcakes are filled with raspberry jam and topped with fluffy vanilla frosting — plus a mini Jammy Dodger for good measure.

Vanilla sponge, a jammy core, a swirl of buttercream, and a biscuit on top — cute, simple, and sometimes just the thing to put a smile on your face.

These cupcakes are inspired by one of my all-time favourite biscuits: the Jammy Dodger. They’re sticky, gooey, and a little bit childlike — the kind of treat that smacks of nostalgia, reminding you of birthday parties and sugar highs.

The sponge is light and buttery, with a raspberry jam centre that hits just as you bite in. Add a generous swirl of vanilla buttercream and that final biscuit topper, and you’ve got the best of both worlds — cake and cookie, all in one bite.

Jammy Dodger Cupcakes

Serves 6

Ingredients

For the Cupcakes:

120g (1 cup) plain flour
140g (⅔ cup) caster sugar
1½ tsp baking powder
¼ tsp salt
40g (3 tbsp) unsalted butter, softened
120ml (½ cup) whole milk
1 large egg
½ tsp vanilla extract

For the Jam Core:

4 tbsp raspberry jam (shop-bought or homemade)

For the Frosting:

250g (2 cups) icing sugar, sifted
80g (⅓ cup) unsalted butter, softened
25ml (1¾ tbsp) whole milk
½ tsp vanilla extract

To Make:

Preheat & Prep: Preheat your oven to 170°C (150°C fan) / 340°F. Line a 12-hole muffin tin with cupcake cases.

Mix the Batter: In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles fine crumbs.

Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Gradually pour this into the dry ingredients, mixing until smooth and well combined.

Bake: Divide the batter evenly between the cases. Bake for 18–20 minutes or until a skewer inserted in the center comes out clean. Cool completely on a wire rack.

Core & Fill: Use a cupcake corer or small spoon to remove the center of each cupcake. Fill each with about a teaspoon of raspberry jam.

Make the Frosting: Beat the butter until smooth. Gradually add the icing sugar, followed by the milk and vanilla. Beat until light and fluffy.

Frost & Finish: Pipe or spread the frosting on each cupcake. Top with a mini Jammy Dodger or a swirl of extra jam for that classic look.

Enjoy :)

Tips & Variations

Fruity Twist: Swap raspberry for strawberry or blackcurrant jam.
Make Ahead: Bake cupcakes a day in advance and store unfrosted in an airtight container.
Decorating Idea: Add a swirl of jam on top of the frosting before placing the biscuit.

FAQ

Can I use a different jam?

Yes! Any thick, good-quality jam will work. Just make sure it’s not too runny.

How do I store them?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate.

Can I freeze them?

Freeze the unfrosted cupcakes for up to 3 months. Add the filling and frosting after defrosting.

Why You’ll Love These Cupcakes