Marzipan is one of those love it or hate it foods, but if you're a lover then you'll be a fan of Simnel Cake which is traditionally served around Easter time. I've turned this famous Easter cake into these Easter Simnel Cupcakes. They're packed with dried fruit, flavoured with spice and I've hidden a ball of marzipan inside each cupcake! For extra luxury I've swirled an almond buttercream on top and another marzipan ball. They are marzipan heaven and perfect for celebrating Easter!
How to make Easter Simnel Cupcakes...
First I mixed together butter and light soft brown sugar until creamy. Then I added eggs, vanilla extract, milk and lemon extract, and mixed well.
Finally I folded in self raising flour flour, self raising wholemeal flour, mixed spice and then the dried mixed fruit.
I used golden marzipan and made 12 balls each weighing 12g.
Once I had filled the cupcake cases with half of the mixture, I pushed the balls of marzipan in. Then I put the rest of the mixture over the top. I baked them for about 20-25 minutes, until they were golden brown.
Once the cakes were cooled I whipped up some almond buttercream using icing sugar, butter and almond extract. I made 12 more balls of marzipan and browned them with a kitchen blow torch.
To decorate I piped the almond buttercream onto the Easter Simnel Cupcakes and added a browned marzipan ball on top.
The cupcake sponge was really delicious, and had just the right amount of fruit. The marzipan ball hidden in the middle is such a nice surprise, your marzipan loving friends and family will love these Easter Simnel Cupcakes!
Recommended equipment & ingredients*
| Cupcake tin | Electric hand mixer | Piping bags |
| Brown cupcake cases | Jem 1E Piping nozzle | Wilton 2D Piping nozzle |
| Mixed spice | Kitchen blowtorch |
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More Simnel recipes...
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| Simnel Spiced Easter Cheesecake (No Bake) | Modern Simnel Cake |
Easter Simnel Cupcakes
Ingredients
For the sponge
- 150 g Butter or baking spread
- 150 g Light brown sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Lemon extract (or you can use the zest of 1 Lemon)
- 1 tbsp Milk
- 150 g Mixed dried fruit
- 1 tsp Mixed spice
- 150 g Self raising flour
- 100 g Wholemeal self raising flour
- 120 g Marzipan
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Almond extract
For decoration
- 120 g Marzipan
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
- Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside
- Cream together the butter and light brown sugar, ideally using an electric mixer, until smooth and fluffy
- Add the eggs, vanilla extract, lemon extract and milk and whisk well
- Then gently whisk in the mixed spice, self raising flour and wholemeal flour
- Then fold in the mixed dried fruit
- Divide half the mixture between the 12 cupcake cases
- Add a marzipan ball into each cupcake and press in
- Then cover with the remaining mixture
- Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely
- 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 the buttercream is too stiff then you can add some milk to it too
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
- To decorate, divide the marzipan in 12g pieces and roll into balls using the palms of your hands, then brown the tops with a kitchen blowtorch. Or you can place them on a foil covered tray and pop them under the grill - but keep a close eye on them!
- Store in an airtight container in a cool place, eat leftovers within 3 days
Notes
Nutrition
If you like this, check out more of my Cupcake recipes!
Or you might like my Easter recipes!
Pin for later!
Katharine
I love simnel cake and these mini ones are so gorgeous! Great idea to hide the ball of marzipan inside them and your decorations are lovely!
Kat (The Baking Explorer)
Thank you!
Sarah Barnes
They look really beautiful Kat. Can I book an icing lesson with you next time I'm up north?!
Kat (The Baking Explorer)
Haha wow that's a great compliment, but I'm no expert really, I just try things out and if they look good then the world gets to see 😉
Jesss
These are so pretty! I love marzipan.
The chick cupcake is super cute 😀
Jesss xo
Kat (The Baking Explorer)
Thank you! I know it's too cute, but I still ate it!
cupcake girl
How cute are they! I love the idea of marzipan inside.
Kat (The Baking Explorer)
Thank you!
Victoria Lee
I know I already said this on twitter, but I really like the idea of a mini simnel cake. With only two of us in the house, I sometimes steer away from making some of the more traditional bakes, as I worry they won't all get eaten, but having a little mini version would suit us just perfick! Totally bookmarking this idea for next year ! 🙂 x
Kat (The Baking Explorer)
I find taking my bakes into work tends to make them disappear quite quickly! But yes mini versions of things are always good 🙂 I look forward to seeing your take on these next year!
Choclette
These are the cupcakes for me. I'm virtually swooning. I adore marzipan and these look so pretty too. Ideal for an Easter tea.
Nickki
These cupcakes are my idea of heaven - I love marzipan!
Rebecca
Recipe was amazing. I didn’t want to bake a full cake, so the cupcakes were really what I was after. Recipe was easy to follow and came out beautifully. Thank you!