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Cherry Bakewell Cupcakes

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5 from 17 reviews


Units Scale
  • 200g unsalted butter, softened
  • 150g self raising flour
  • 200g golden caster sugar
  • 3 large eggs, at room temperature
  • 1/2tsp almond extract
  • 70g ground almonds
  • zest from 1 lemon
  • 150g cherry jam

For the Frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 1/2tsp almond extract
  • 2tbsp whole milk
  • 2tbsp cherry jam
  • 3 Cherry Bakewell tarts, quartered


  1. Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
  2. In the the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
  3. Add half the flour and mix until just combined, add the almond extract followed by the remaining flour, the ground almonds and the lemon zest. Mix until everything is just combined.
  4. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  5. Once the cupcakes are cool make a hollow the the centre of each cake using an apple corer or a small, sharp knife.  Fill each hollow with a teaspoon of cherry jam.
  6. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, almond extract and 1tbsp of the milk.  Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add another tablespoon of milk until you reach a nice piping consistency.
  7. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the vanilla frosting and pipe a cute swirl on top of each cake. Top with a teaspoon of cherry jam, a sprinkle of flaked almonds and quarter of a Cherry Bakewell tart.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Cuisine: British