Cherry Bakewell Cupcakes

Prep Time: 20 minutes
Cook Time: 20–22 minutes
Cooling & Decorating Time: 30 minutes
Total Time: ~1 hour 15 minutes
Servings: 12 cupcakes
Skill Level: Easy to Moderate
Category: Dessert / Afternoon Tea
Cuisine: British-Inspired

 Ingredients

For the Cupcakes:

• 1 cup (225g) unsalted butter, softened

• 1 cup (200g) caster sugar (or fine granulated sugar)

• 4 large eggs

• 1 ¼ cups (160g) self-raising flour

• ¾ cup (75g) ground almonds (almond flour)

• 1 tsp baking powder

• 1 tsp almond extract

• 2–3 tbsp milk (as needed for texture)

For the Filling:

• 6 tbsp cherry jam (or raspberry jam for variation)

For the Icing:

• 1 ½ cups (180g) icing sugar (confectioners’ sugar)

• 2–3 tbsp water or lemon juice

• 12 glacé cherries (or maraschino cherries)

 Equipment

• 12-hole cupcake/muffin tin

• Cupcake liners

• Hand or stand mixer

• Mixing bowls

• Small spoon or cupcake corer (for filling)

• Piping bag (optional for icing)

 Time Breakdown

 How to Make Cherry Bakewell Cupcakes

 Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Line a 12-hole cupcake tray with paper liners.

 Step 2: Make the Cupcake Batter

1. In a large bowl, cream together butter and sugar until pale and fluffy (2–3 minutes).

2. Add eggs one at a time, beating well after each.

3. Mix in the almond extract.

4. Sift in the self-raising flour and baking powder, then fold in gently.

5. Add the ground almonds and fold to combine.

6. If the batter is too thick, add 1–2 tbsp milk to loosen it slightly.

 Step 3: Bake the Cupcakes

1. Divide the mixture evenly between cupcake cases (about ¾ full).

2. Bake for 20–22 minutes, or until golden and a toothpick comes out clean.

3. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

 Step 4: Fill with Cherry Jam

1. Once cooled, use a cupcake corer or a small knife to remove the center of each cupcake.

2. Fill each hole with ½ to 1 tsp of cherry jam.

3. Replace the top “lid” of the cupcake (optional).

Don’t overfill, or the jam might seep out during icing.

 Step 5: Make the Icing

1. In a bowl, mix icing sugar with 2–3 tbsp water or lemon juice until you have a thick but pourable icing.

2. Spoon or pipe a small amount onto the top of each cupcake and let it settle into a smooth disc.

 Step 6: Top with a Cherry

• Place one glacé cherry in the center of each cupcake before the icing sets.

• Let icing firm up at room temperature for 15–20 minutes.

 Tips for Success

 Storage & Make-Ahead

 Nutrition (Per cupcake – approximate)

Nutritional values vary based on ingredients and toppings used.