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A cupcake twist on the classic… Cherry bakewell cupcakes with almond sponges, jam, almond buttercream frosting, and a glacé cherry of course!

So I know I have a habit of merging ideas, but I just can’t complain… I adore it. The idea of a cupcake version of a Bakewell tart had me at the start, and now these cupcakes are some of my favourites ever. 

Bakewell Bakes

“A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.” Wikipedia – is the definition of a Bakewell tart, and I basically adore every single thing about this. I have my Bakewell tart recipe on my blog, and it’s one of the best recipes on here. 

The general flavour combinations of almond, and cherry/raspberry is just my favourite thing on the planet, with my Bakewell blondies being one of the most popular recipes I have ever written, as well as my Bakewell NYC Cookies… they’re glorious. A cupcake version just had to happen right?! 

Cupcakes

The cupcakes are super simple, with just an easy almond based addition to create a nice almond base flavour. The sponge essentially replaces the idea of the frangipane. 

  • Butter – I tend to use a baking spread when it comes to the sponge of a cake as I find it makes a nice and light sponge
  • Sugar – I used caster sugar as it’s a classic and works well for lighter coloured sponges like these
  • Flour – self raising as always.. you can make your own though by mixing 2 level tsps of baking powder per 150g of plain flour before using
  • Eggs – I use medium, so used 4
  • Flavour – I used almond extract as it is so easy to use 

Frosting

If you have followed me for a while you know that I adore an easy recipe as my recipes are aimed at people of all abilities and ages, and an American buttercream frosting is easy. If you want something fancier, try my Swiss meringue frosting and add almond extract to that instead. 

  • Butter – as this is for buttercream, you really do need to use block butter and not a baking spread or margarine 
  • Sugar – icing sugar as always guys! 
  • Flavour – I used almond extract again as it was the easiest option. 

Decoration

I wanted to bring a little bit of an extra element when it came to these cupcakes, so decided to core out the cupcakes after baking and put some jam inside. I went for cherry as I had some in the cupboard, but you can use raspberry as there is debates on which should be used… it’s up to you though, or leave it out. 

I used my favourite piping tip as always and swirled the frosting onto the baked, cooled and filled cupcakes – and decorated with some toasted flaked almonds, and a glacé cherry of course. You can toast the almonds really easily by adding them to a dry pan on medium heat, and moving them about until they golden nicely. 

Tips & Tricks 

  • Buy these super cute Baking Cups from Iced Jems HERE!
  • These cupcakes will last 3+ days at room temperature 
  • These cupcakes will last 3+ months in the freezer 
  • You can use whatever jam flavour as you like, as its down to personal taste
  • You can sprinkle on some flaked almonds if you wish as well! Or even drizzle on some water icing instead of buttercream to make it slightly more Bakewell Tart like.

Cherry Bakewell Cupcakes!

A cupcake twist on the classic... Cherry bakewell cupcakes with almond sponges, jam, almond buttercream frosting, and a glacé cherry of course!
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Category: Cakes
Type: Cupcakes
Keyword: Bakewell
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 200 g unsalted butter/baking spread
  • 200 g caster sugar
  • 4 medium eggs
  • 200 g self raising flour
  • 1 tsp almond extract

Decoration

  • 150 g unsalted butter (room temp)
  • 300 g icing sugar
  • 1/2 tsp almond extract
  • cherry/strawberry/raspberry jam
  • glace cherries
  • toasted almond flakes

Instructions

  • Preheat your oven to 180ºc/160ºcfan and prep 12 cupcakes cases
  • Add the butter and sugar to a bowl and mix to combine
  • Add the eggs, flour and almond extract and mix again
  • Spoon your cupcake mix into your cases and bake in the oven for 20 minutes or until cooked through. Leave to cool on a wire rack.
  • Beat the room temperature butter until smooth
  • Add the icing sugar and almond extract and mix again until combined
  • Add to a piping bag with your favourite piping bag
  • Hollow out some of the cupcake, and then spoon in a little jam.
  • Pipe the frosting on top however you like and decorate with toasted flaked almonds and a glacé cherry

Notes

  • Buy these super cute Baking Cups from Iced Jems HERE!
  • These cupcakes will last 3+ days at room temperature 
  • These cupcakes will last 3+ months in the freezer 
  • You can use whatever jam flavour as you like, as its down to personal taste
  • You can sprinkle on some flaked almonds if you wish as well! Or even drizzle on some water icing instead of buttercream to make it slightly more Bakewell Tart like.

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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25 Comments

  1. Lois on April 29, 2023 at 2:56 pm

    Hello
    Just wondering if you could add ground almonds to the cupcake mix? And if so how much would you recommend?xx

  2. Kaylee on September 25, 2022 at 6:29 pm

    Hi Jane,

    I love your recipes, they are fantastic!

    Would you be able to add the glace cherries to the cupcake mixture?

    Thanks in advance x

  3. Lynn on May 20, 2022 at 9:33 am

    Hi Jane

    I absolutely love anything with cherry bakewell and almonds. Just want to know if you can use normal icing sugar instead of cherry bakewell icing sugar and just add almond extract into normal Buttercream?

    • Jane's Patisserie on May 23, 2022 at 10:08 am

      Yes absolutely, sounds yummy! x



  4. Faye on October 31, 2021 at 8:54 am

    Im making these for out annual work bake off! I tried yesterday and failed (new cooker and unsurenof cooking rate in it at the moment)but the second batch are in today and looking much better.

    The ones yesterday tasted fab!

  5. Sue Burn on August 20, 2021 at 12:03 pm

    5 stars
    Tried these cupcakes for first time today. Absolutely super. Thanks so much for making something so delicious, nicely simple.

  6. Holly on August 14, 2020 at 11:48 am

    Hello Jane,

    can you use normal icing sugar for the buttercream or do you have to use the bakewell one?
    xx

    • Jane's Patisserie on August 14, 2020 at 8:54 pm

      You can for sure use normal, it’s just less Bakewell flavouring in the cake! x



    • Holly on August 15, 2020 at 8:59 am

      Thank you Jane!! 🙂 xx



  7. Jenny on May 19, 2020 at 11:40 pm

    I love cherry bakewell but baking for one during lockdown would I be able to freeze half of these once baked (I could easily eat 12 mind)?

  8. Gemma on November 20, 2019 at 12:09 am

    5 stars
    Hi I was wondering if this recipe could be used for a bigger cake (2 tier) if I adjusted the quantities?? Any suggestions?:)

    • Jane's Patisserie on November 20, 2019 at 9:02 am

      I generally say one batch of cupcakes make a decent 8″ layer of a cake – so you would double for a two-layer!



  9. Nicola White on November 25, 2018 at 4:35 pm

    Would this work as a tray bake?

    • Jane's Patisserie on November 25, 2018 at 5:00 pm

      I’ve never personally tried them as a traybake x



  10. Danielle on February 18, 2018 at 9:40 am

    Hi Jane, Love this recipe and have made it several times but do you think it would work as a 6″ cake instead of the cupcakes? Thanks x

    • Jane's Patisserie on February 19, 2018 at 7:42 pm

      Hiya! As a standard rule, I would say the recipe would make one layer for an 8″ cake. x



  11. Sam Chismab on January 24, 2018 at 10:04 pm

    I have been looking for his recipe. I picked up some Sugar and Crumbs Cherry Bakewell icing sugar and wanted to make Cherry Bakewell cupcakes. Thank you, looking forward to trying it out!

  12. Natasha on May 9, 2017 at 2:47 pm

    Thank you for the recipe I’m going to give them a try this week ? Instead of buying the cherry bakewell icing sugar would it still taste the same if I used normal icing sugar and add in almond and cherry extract?

    • Jane's Patisserie on May 10, 2017 at 12:28 pm

      I’m sure it would! I just love the icing sugar as its already done! I regularly use flavourings instead if I don’t have any to hand! x



    • Elly on October 19, 2019 at 2:49 pm

      Hi. I know you posted this some time ago but wondering how you got on with the icing using cherry and almond extract. I’m considering making these but don’t have the cherry Bakewell icing sugar and I’m not sure how easy it is to get cherry extract. Wondering if just almond extract would work.



  13. Stacey on November 10, 2016 at 5:49 pm

    I’ve always struggled to get my bakewell tarts just right, so I might have to try these cupcakes instead lol! They look delicious 🙂

    • Jane's Patisserie on November 10, 2016 at 5:54 pm

      Hahaha yes!! It’s the easiest way around it! Thank you! ?



  14. Lorraine on November 7, 2016 at 7:24 pm

    Yum! I love cherry bakewells so these look amazing. Thanks for sharing!

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