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Jammy Dodger Cupcakes

Vanilla cupcakes, filled with jam, topped with vanilla buttercream and a mini jammy dodger. Cute, simple and sometimes just what you need to put a smile on your face.

The cupcakes are inspired by one of my favourite biscuits, the jammy dodger. It’s a sticky, gooey, childlike kind of cupcake. The type of cupcake that smacks of nostalgia, reminding you of childhood parties and sugar highs.

The cupcake itself is light vanilla sponge with a jam core that hits you as you bite into it making it all deliciously sticky. The cupcakes are then topped with generous amounts of vanilla buttercream and top it off a mini jammy dodger to give you the best of both worlds, cake and cookie.

Jammy Dodger Cupcakes

Serves 6


Prep Time

15 min

Total Time

35 min

For the Cupcakes

120g Plain Flour

140g caster sugar

1½ tsp baking powder

1/4 tsp salt

40g unsalted butter, at room temperature

120ml whole milk

1 egg

½ tsp vanilla extract

For the core

4 Tbsp of good quality raspberry jam, shop brought or homemade

For the Frosting

250g icing sugar, sifted

80g unsalted butter, at room temperature

25ml whole milk

½ tsp vanilla extract

To make:

Preheat the oven to 180 degrees

Put the flour, sugar, baking powder, salt and butter in mixer with the paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Next pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated

Scrape the side of the bowl down halfway then continue to mix for a couple more minutes until the mixture is smooth.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 18-20 mins until light golden.

A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool completely.

For the Frosting

Beat the icing sugar and butter together in a mixer on medium-slow speed until the mixture comes together and is well mixed.

Now turn the mixer down to slow speed and add the milk and vanilla slowly.

Once all the milk has been incorporated, turn the mixer up to high speed until the frosting is light and fluffy.

I them put the icing in a piping bag however you could use a spatula and spread it on to the cupcakes if you wish.

To construct

Once the cupcakes are cooled, use and apple corer to make a hole in the centre of each cupcake.

Fill will the jam and pop the piece of cake that you have cored out back in to stop the jam spilling out.

Next pipe a big swirl of the buttercream frosting on top of each of the cakes

To finish top each cupcake with a mini Jammy Dodger

Enjoy :)

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