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    Cherry Bakewell Cupcakes

    17/01/2020 by thebakingexplorer 7 Comments

    Jump to Recipe Print Recipe
    Cherry Bakewell Cupcakes

    Because I bake so much, I always favour home made treats over shop bought. However, cherry bakewells are one of the few shop bought treats that I will buy, as I absolutely love them! I created these Cherry Bakewell Cupcakes in honour of them. They are a yummy cupcake sponge filled with cherry jam, topped with an almond buttercream, a drizzle of icing, flaked almonds and half a glace cherry. They are one of my favourite cupcakes recipes that I've ever made! If you are a cherry bakewell fan, you're going to love them!

    Cherry Bakewell Cupcakes

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Cherry Bakewell Cupcakes

    To make the sponge, start by mixing together the butter and sugar, then whisk in the eggs and vanilla extract.

    Then add the self raising flour and whisk until smooth. Divide the mixture between the cupcake cases, and bake them for 25 minutes until golden. Once the cupcakes are fully cool, use a cupcake corer to make a hole in the centre.

    Fill each hole with cherry jam. Then make a buttercream using butter, icing sugar and vanilla extract and pipe it onto the cupcakes. Drizzle icing over the buttercream and add glace cherries and flaked almonds.

    Cherry Bakewell Cupcakes

    Tips for making the Cherry Bakewell Cupcakes:

    • If you are making the hole in the cupcake with a knife, don't cut all the way to the bottom, go about two thirds down. If you can get hold of a cupcake corer, it makes the process much easier and quicker and they're very cheap.
    • For better flavour, use almond extract, not essence.
    • I bought pre-toasted flaked almonds for the top, to toast them yourself put them in a frying pan for 1-2 minutes and stir/toss halfway through. Keep a very close eye on them as they go from toasted to burnt very quickly!
    • Technically, the traditional jam in a Bakewell Tart is raspberry. I used cherry, but you can easily swap it for raspberry if you prefer.
    Cherry Bakewell Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Electric hand mixer
    • Cooling rack
    • Mixing bowls
    • Kitchen scales
    • Piping bags
    • Cupcake corer
    • Red cupcake cases
    • Ateco 829 piping nozzle
    • Glace cherries
    • Almond extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More bakewell recipes...

    • Cherry Bakewell Cake
    • Bakewell Tart
    • Mince Pie Bakewell Squares
      Mince Pie Bakewell Squares
    • Cherry Bakewell Cheesecake (No Bake)
      Cherry Bakewell Cheesecake (No Bake)
    Cherry Bakewell Cupcakes

    Cherry Bakewell Cupcakes

    Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, glace cherry and flaked almonds
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 175 g Self raising flour

    For the filling

    • 185 g Cherry jam

    For buttercream

    • 200 g Butter or baking spread
    • 400 g Icing sugar
    • 1 tsp Almond extract

    For the decoration

    • 75 g Icing sugar
    • 6 Glace cherries cut in half
    • 2 tbsp Flaked almonds
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
    • To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth
    • Add the eggs and vanila extract and whisk well
    • Then whisk in the self raising flour
    • Divide the mixture between the 12 cupcake cases
    • Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
    • Use a cupcake corer or a knife to make a hole in the middle of each cupcake
    • Fill the holes with the cherry jam. You can do this using a spoon or put the jam into a small piping bag, snip the end off and pipe it in
    • Make the buttercream by mixing together the butter and icing sugar, then add the almond extract, and mix until smooth. You can do this by hand or with an electric whisk. If it's too stiff, add a splash of milk and whisk in
    • Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
    • Mix the icing sugar with a little water until a thick pipeable paste forms, drizzle it over the buttercream
    • Add half a glace cherry to the middle of each cupcake, then sprinkle some flaked almonds around it
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 563kcal | Carbohydrates: 77g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 245mg | Potassium: 61mg | Fiber: 1g | Sugar: 62g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    I'm linking this recipe up with Cook Blog Share hosted by Lost In Food, and Fiesta Fridays hosted by Angie and Of Goats & Greens.

    « Healthy Cheesecake Pots
    Reese's Peanut Butter Cake »

    Reader Interactions

    Comments

    1. Michelle - Lost in Food

      January 20, 2020 at 4:52 pm

      I love cherry bakewells, and yes I do meant those often found on supermarket shelves as well! Great idea in cupcakes. Thanks for linking up to #CookBlogShare this week. Michelle

      Reply
    2. Chloe Edges

      February 25, 2020 at 4:56 pm

      5 stars
      I just love it when one classic bake becomes another. This is so clever!

      Reply
    3. Choclette

      March 04, 2020 at 10:01 am

      5 stars
      Oh yes indeed, I'm up for a cherry bakewell any time and these in cupcake form sound delightful indeed.

      Reply
    4. Nickki

      March 05, 2020 at 10:11 pm

      5 stars
      I'm a lover of all things cherry bakewell so these might just be my ideal cupcake! Stunning!

      Reply
    5. Louise

      May 16, 2021 at 6:11 pm

      5 stars
      Made theses lovely bake well cupcakes for my sister who is GF so made them GF she loved them. Really good recipe . Thank you

      Reply
      • thebakingexplorer

        May 16, 2021 at 9:16 pm

        Thank you Louise!

        Reply
    6. Deb_ A Baking Nurse

      November 18, 2023 at 10:36 pm

      5 stars
      Easily adaptable( as I have found for all your recipes I have tried. I'm a tweaker of recipes). Easy as always. We love 'cherry Bakewell'. I replaced 25g flour with 25g ground almonds ( I gently toasted the ground almonds). Used almond extract in the sponge. Filled with chunky, sour cherry jam. Topped with a creamcheese style frosting & a whole glacé cherry, finished with a sprinkle of pan toasted sliced almonds! Yummy. Complete approval from the cake quality control officer in our house( daughter).
      Thank you for your recipes that always work☺️☺️

      Reply

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