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    Easter Simnel Cupcakes

    27/03/2013 by thebakingexplorer 13 Comments

    Jump to Recipe Print Recipe
    Easter Simnel Cupcakes

    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!

    Easter Simnel Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can't find self raising wholemeal flour, you can use regular self raising flour instead, or use plain wholemeal flour and add 1 tsp baking powder.
    • Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try ½ tsp cinnamon, ¼ tsp ground ginger and ¼ tsp ground nutmeg.
    • You can get two different types of marzipan - natural and golden. I used golden marzipan for this recipe.
    • You can swap the mixed dried fruit for dried raisins or dried sultanas if you're not a mixed peel fan.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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

    How to make Easter Simnel Cupcakes

    Start by mixing together butter and light soft brown sugar until creamy. Then add the eggs, vanilla extract, milk and lemon extract, and mix well. Next mix in self raising flour flour, self raising wholemeal flour and mixed spice. Then, fold in the dried mixed fruit.

    Make 12 balls of golden marzipan by rolling them between your palms, mine weighed 12g each. Fill the cupcake cases with half of the cupcake mixture, then push the balls of marzipan in. Then add the rest of the cupcake mixture over the top. Bake them for 20-25 minutes, until they are risen, golden brown and a skewer inserted in the centre comes out clean.

    Make the almond buttercream by mixing icing sugar, butter, milk and almond extract together until smooth. Make 12 more balls of marzipan and brown them with a kitchen blow torch. To decorate, pipe the almond buttercream onto the cupcakes and add a browned marzipan ball on top.

    Easter Simnel Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour and the wholemeal self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cupcakes and the buttercream.

    Easter Simnel Cupcakes

    Can this recipe be made nut free?

    This recipe is not nut free as marzipan is made from almonds. To make this recipe nut free you can leave out the marzipan and the almond extract. Or you could make nut free marzipan instead.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    More tips for making the Easter Simnel Cupcakes:

    • You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
    • I used a Wilton 2D nozzle to pipe the buttercream onto the cupcakes.
    Easter Simnel 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*

    • Mixing bowls
    • Cupcake tin
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Brown cupcake cases
    • Wilton 2D Piping nozzle
    • Mixed spice
    • Kitchen blowtorch

    *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 marzipan recipes...

    • Modern Simnel Cake
      Modern Simnel Cake
    • Stollen Muffins
      Stollen Muffins
    • Battenberg Cake
      Battenberg Cake
    • Swedish Princess Cake
      Swedish Princess Cake
    Easter Simnel Cupcakes

    Easter Simnel Cupcakes

    Spiced fruit cupcakes with a marzipan centre, almond buttercream and marzipan decoration
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 45 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 150 g Butter or baking spread softened
    • 150 g Light brown soft 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 see notes
    • 120 g Marzipan golden

    For the buttercream

    • 200 g Butter softened
    • 400 g Icing sugar
    • 1 tsp Almond extract
    • 1-2 tbsp Milk

    For decoration

    • 120 g Marzipan golden
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
    • Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside
    • Mix together the butter and light brown soft 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 self raising flour
    • Then fold in the mixed dried fruit
    • Divide half of 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 more milk to it
    • 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 briefly - keep a close eye on them as they can go from browned to burnt quickly!
    • 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!

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can't find self raising wholemeal flour, you can use regular self raising flour instead, or use plain wholemeal flour and add 1 tsp baking powder.
    • Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try ½ tsp cinnamon, ¼ tsp ground ginger and ¼ tsp ground nutmeg.
    • You can get two different types of marzipan - natural and golden. I used golden marzipan for this recipe.
    • You can swap the mixed dried fruit for dried raisins or dried sultanas if you're not a mixed peel fan.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 605kcal | Carbohydrates: 79g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 237mg | Potassium: 225mg | Fiber: 3g | Sugar: 59g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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

    Or you might like my Easter recipes!

    « Lemon Meringue Cupcakes
    Things To Do With... Leftover Marzipan »

    Reader Interactions

    Comments

    1. Katharine

      March 27, 2013 at 6:02 pm

      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!

      Reply
      • Kat (The Baking Explorer)

        April 01, 2013 at 4:37 pm

        Thank you!

        Reply
    2. Sarah Barnes

      March 28, 2013 at 10:23 am

      They look really beautiful Kat. Can I book an icing lesson with you next time I'm up north?!

      Reply
      • Kat (The Baking Explorer)

        April 01, 2013 at 4:38 pm

        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 😉

        Reply
    3. Jesss

      March 28, 2013 at 10:31 am

      These are so pretty! I love marzipan.
      The chick cupcake is super cute 😀
      Jesss xo

      Reply
      • Kat (The Baking Explorer)

        April 01, 2013 at 4:38 pm

        Thank you! I know it's too cute, but I still ate it!

        Reply
    4. cupcake girl

      March 28, 2013 at 8:21 pm

      How cute are they! I love the idea of marzipan inside.

      Reply
      • Kat (The Baking Explorer)

        April 01, 2013 at 4:39 pm

        Thank you!

        Reply
    5. Victoria Lee

      April 01, 2013 at 4:46 pm

      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

      Reply
      • Kat (The Baking Explorer)

        April 01, 2013 at 4:48 pm

        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!

        Reply
    6. Choclette

      March 04, 2020 at 9:49 am

      5 stars
      These are the cupcakes for me. I'm virtually swooning. I adore marzipan and these look so pretty too. Ideal for an Easter tea.

      Reply
    7. Nickki

      March 05, 2020 at 10:00 pm

      5 stars
      These cupcakes are my idea of heaven - I love marzipan!

      Reply
    8. Rebecca

      April 05, 2021 at 1:26 pm

      5 stars
      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!

      Reply

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