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Jammie Dodger Cupcakes
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Jammie Dodger Cupcakes

Yummy vanilla cupcakes filled with jam, topped with vanilla buttercream and a Jammie Dodger biscuit
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 589kcal
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

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

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