Go Back
+ servings
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
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Calories 563kcal
Author thebakingexplorer


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


  • 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


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