Jammie Dodger Cupcakes

My Jammie Dodger Blondies are one of the most popular recipes on my blog, so I really wanted to create another Jammie Dodger themed recipe for you all to enjoy! Enter my Jammie Dodger Cupcakes! They are a light vanilla sponge, filled with tasty raspberry jam, topped with a sweet vanilla buttercream and a Jammie Dodger biscuit. Jam and cake go so well together so this really is a delicious combination of flavours! Plus you get a biscuit with your cake which is always a good thing!

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.
• I filled the cupcakes with raspberry jam, but you could use strawberry jam instead, or any jam you prefer!
• The cupcakes will also look really pretty with two mini Jammie Dodgers on top!
• 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 Jammie Dodger Cupcakes

To make the sponge, mix 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 and fill it with raspberry jam. Mix up a buttercream using butter, icing sugar, milk and vanilla extract. Pipe it onto the cupcakes, then add a Jammie Dodger biscuit. on top

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 (I don't recommend freezing the Jammie Dodgers). 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 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 1 + 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 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 1 + 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 dairy free milk for the cupcakes and the buttercream.

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!

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
• Mixing bowls
• Cooling rack
• Kitchen scales
• Electric hand mixer
• Piping bags
• Cupcake corer
• Red cupcake cases
• Ateco 829 piping nozzle
• Jammie Dodger biscuits

*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 Jammie Dodger Recipes...

Jammie Dodger Cupcakes

Yummy vanilla cupcakes filled with jam, topped with vanilla buttercream and a Jammie Dodger biscuit

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cupcake

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 12

Author: thebakingexplorer

Ingredients

For the sponge

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

For the buttercream

• 200 g Butter softened, unsalted
• 400 g Icing sugar
• 1 tsp Vanilla extract
• 2-3 tbsp Milk

For the filling and decoration

• 100 g Raspberry Jam
• 12 Jammie Dodger biscuits

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, ideally using an electric mixer, until smooth and fluffy
• Add the eggs and vanilla extract and whisk well
• Then gently whisk in the self raising flour
• Divide the mixture between the 12 cupcake cases
• Bake them for 20-25 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack 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 raspberry 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 vanilla extract and milk, and mix until smooth. You can do this by hand, but an electric whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon. Then add a Jammie Dodger biscuit on top - it will go soft from contact with the buttercream so add as close to serving as possible
• 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.
• I filled the cupcakes with raspberry jam, but you could use strawberry jam instead, or any jam you prefer!
• The cupcakes will also look really pretty with two mini Jammie Dodgers on top!
• 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: 589kcal | Carbohydrates: 64g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 221mg | Potassium: 47mg | Fiber: 1g | Sugar: 51g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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