Jammy Dodger Cupcakes

Vanilla cupcakes, filled with jam, topped with vanilla buttercream and a mini jammy dodger. Cute, simple and sometimes just what you need to put a smile on your face.

The cupcakes are inspired by one of my favourite biscuits, the jammy dodger. It’s a sticky, gooey, childlike kind of cupcake. The type of cupcake that smacks of nostalgia, reminding you of childhood parties and sugar highs.

The cupcake itself is light vanilla sponge with a jam core that hits you as you bite into it making it all deliciously sticky. The cupcakes are then topped with generous amounts of vanilla buttercream and top it off a mini jammy dodger to give you the best of both worlds, cake and cookie.

Jammy Dodger Cupcakes
Serves 6
Light vanilla sponge with a jam core
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Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
For the Cupcakes
  1. 120g Plain Flour
  2. 140g caster sugar
  3. 1Β½ tsp baking powder
  4. 1/4 tsp salt
  5. 40g unsalted butter, at room temperature
  6. 120ml whole milk
  7. 1 egg
  8. Β½ tsp vanilla extract
For the core
  1. 4 Tbsp of good quality raspberry jam, shop brought or homemade
For the Frosting
  1. 250g icing sugar, sifted
  2. 80g unsalted butter, at room temperature
  3. 25ml whole milk
  4. Β½ tsp vanilla extract
  1. Preheat the oven to 180 degrees
  2. Put the flour, sugar, baking powder, salt and butter in mixer with the paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Next pour in half the milk and beat until the milk is just incorporated.
  4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated
  5. scrape the side of the bowl down halfway then continue to mix for a couple more minutes until the mixture is smooth.
  6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 18-20 mins until light golden.
  7. A skewer inserted in the centre should come out clean.
  8. Leave the cupcakes to cool completely.
For the Frosting
  1. Beat the icing sugar and butter together in a mixer on medium-slow speed until the mixture comes together and is well mixed.
  2. Now turn the mixer down to slow speed and add the milk and vanilla slowly.
  3. Once all the milk has been incorporated, turn the mixer up to high speed until the frosting is light and fluffy.
  4. I them put the icing in a piping bag however you could use a spatula and spread it on to the cupcakes if you wish.
To construct
  1. Once the cupcakes are cooled, use and apple corer to make a hole in the centre of each cupcake.
  2. Fill will the jam and pop the piece of cake that you have cored out back in to stop the jam spilling out.
  3. Next pipe a big swirl of the buttercream frosting on top of each of the cakes
  4. To finish top each cupcake with a mini Jammy Dodger
  5. Enjoy πŸ™‚


  1. Sahira Rafiq March 4, 2017 at 4:22 pm

    You have omitted quite a few ingredients such as flour, salt – which you mention in the second point. Please could you list how much of each is required? Thanks.

  2. Lisa | Sweet 2 Eat Baking April 30, 2016 at 3:30 pm

    Oooooh! These are gorgeous. Love a good Jammy Dodger, and you can’t have Jammy Dodger cupcakes with a delicious jammy core! πŸ™‚

    I love how you’ve finished these off with a cute mini Jammy Dodger poking out of the frosting – perfect touch. Thanks for stopping by my blog.

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