Jammie Dodger Cupcakes!
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Delicious vanilla & jammy cupcakes, topped with a luscious frosting, and a Jammie Dodger of course! The ultimate Jammie Dodger cupcake!
Jammie Dodger cupcakes
Cupcakes honestly never let you down. They’re the kind of bake that vanish within seconds at parties, picnics, meetings, well, anywhere really. People love them because they’re the perfect little individual treat… and you definitely don’t feel as guilty sneaking a second one when they’re so dinky.
But Jammie Dodger cupcakes?! Now we’re talking next-level cuteness. Something about a tiny cupcake topped with a tiny biscuit just makes people grin before they’ve even taken a bite. The first time I made these, my friend actually gasped and said, “These are TOO cute,” before immediately eating two… rude, but also fair.
Biscuit cupcakes
I posted my recipe for my Custard Cream cupcakes way back in September, and they’re always a hit with my friends and family – because come on, who doesn’t love Custard Creams?! And the same with my Oreo cupcakes… because biscuits in bakes are just a match made in heaven. If there’s a biscuit-themed bake on the table, it’s always the first thing to disappear.
However, I have had SO many requests for these that I simply had to oblige. Biscuit related bakes will ALWAYS do well I find, as the biscuits themselves are so damn iconic! Bourbon Biscuit cheesecake anyone?! If it has a classic biscuit from childhood in it I think it’s safe to say you guys are as excited about the bake as I am, not just nostalgic but delicious too.
Jammie Dodgers
I’ve always adored Jammie Dodgers. They’re one of those childhood biscuits that still hit the spot years later, the kind you sneakily dip into your tea as an adult. So turning them into a cupcake felt like the most obvious idea ever, like they were meant to be together.
Whenever I bake with Jammie Dodgers, there’s this instant sense of nostalgia. That buttery biscuit paired with the sweet, slightly sticky jam is such a classic combination, and it works beautifully when you turn it into a cupcake. It’s like the cupcake version of opening your lunchbox at school and hoping today was a Jammie Dodger day.
For these cupcakes, I really wanted the biscuit to shine rather than just being decoration. The jam centre echoes that iconic jam heart, while the biscuit on top adds the crunch you expect from a real Jammie Dodger. I once tried mixing crushed biscuits into the sponge, but they went a bit soggy, lesson learned, keep the biscuit bold and proud on top where it belongs.
And yes… I absolutely still dunk Jammie Dodgers in tea. I know some people say they fall apart too easily, but I live dangerously when it comes to biscuits and a brew. If you’re a fellow dunker, you’re in the right place here.
Sponge
For the base of the cupcake, I used my Easy Vanilla Cupcakes as the starting point. They are soft, fluffy and reliable, and honestly one of my go-to recipes when I want something that just works. I simply adapted them slightly so they suited the sweet and nostalgic Jammie Dodger vibe.
To make them truly Jammie-Dodger-ified, I added a spoonful of jam into the middle of each cupcake. It’s only about a teaspoon per cupcake, I usually just eyeball it and try not to get too carried away. It’s a small tweak, but it completely transforms them into the ultimate jammy cupcake dream.
The jammy middle
I personally found that raspberry jam worked best with these – but as you can get so many flavours of Jammie Dodgers these days, and that you can make your own Home-made Jammie Dodgers, you can use whatever jam you fancy in the middle.
Whatever flavour you choose, that burst of jam in the centre completely transforms the cupcake. It’s classic, sweet, and absolutely delicious.
Decoration
For the decoration, I used my other favourite… a 2D Closed star piping tip. You will notice after a while of following my blog that I obsessively use this tip. It creates the most beautiful swirl. However, you can basically use whatever you want as the Jammie Dodger goes on the top and is the star of the show.
If you wanted to go fully biscuit-mad, you could add a Jammie Dodger into the bottom of the baking cup too. But as most packets only contain eight biscuits these days, that would’ve meant A LOT of packets… so I resisted this time and kept them for the tops. I’m generous, but not that generous!
Tips & tricks
- You can be adventurous and use a Jammie Dodger on the bottom of the cupcake as well, but they get a bit of a softer texture once they’ve been baked – but its up to you.
- I also just use a Vanilla Frosting, but you can use a flavoured one too.
- These Cupcakes will last in a container for 3 days at room temp.
- I recommend using Baking Cups for the recipe as they’re so amazing.
- I used my favourite 2D closed star piping tip too.
Jammie Dodger Cupcakes!
Ingredients
Cupcakes
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 3 Medium eggs
- 150 g self raising flour
- 1 tsp vanilla extract
Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- 1/2 tsp vanilla extract
Extras
- 12 heaped tsps jam
- 12 Jammie Dodgers
Instructions
- Preheat your oven to 180ºc/160ºc fan and get 12 cupcake cases ready!
- Cream together the butter and caster sugar with an electric beater till smooth
- Add in the beaten eggs, flour and vanilla and beat again till smooth!
- Split between the 12 cases evenly - bake in the oven for 17-20 minutes. I usually do 18 minutes!
- Once baked, cool on a wire rack!
- Once the cupcakes are cooled, hollow out the middle slightly like you would for a butterfly cupcake, and add in the spoonful of jam.
- Beat the butter until smooth – this can take a couple of minutes and its important that its room temperature so that it mixes in with the sugar easier.
- Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
- Once all of the sugar is in the frosting mix, keep on beating the frosting but add the vanilla, and then I usually add in 1 tbsp of boiling water to get a smooth consistency.
- Pipe or slather your frosting on to your cupcakes and add the delightful Jammie Dodger, and enjoy!
Notes
- You can be adventurous and use a Jammie Dodger on the bottom of the cupcake as well, but they get a bit of a softer texture once they’ve been baked – but its up to you.
- I also just use a Vanilla Frosting, but you can use a flavoured one too.
- These Cupcakes will last in a container for 3 days at room temp.
- I recommend using Baking Cups for the recipe as they're so amazing.
- I used my favourite 2D closed star piping tip too.
Why not stork for the buttercream? My children are dairy free so I often just sub butter for stork…. What will happen?
If I were to make 6 cupcakes, how much of recipe would I need?
Thanks!!!
Half!!
I love this recipe! Could this be done for an 8 inch large cake? Would this work adding jammy dodgers in the base?
Hi i want to make 30 of these so what ingredients do I need please thankyou xxx
To stop the Jammie dodgers going soft I was hoping to add them when ready to serve but will the buttercream be soft enough to gently press the biscuit into /hold it? Thanks
Hey, buttercream does naturally crust slightly so it may not stick as well xx
Hi Jane!
Do you know the amounts of ingredients to use if I was to make 8 cupcakes instead of 12 please?
Thankyou!
P.s I made these and they were DELISH!
Your recipes are so so good
Thank you! And you use 2/3 of everything – so 100g sugar/butter/flour/eggs and 100g butter and 200g sugar for the top! x
Hi, have made these before they was amazing!! I want to do them again but make 16 how much more ingredients would I need please?
Thank you x
I would use 1/3 more – so 4 eggs/200g other stuff! xx
any tips on how you can stop the biscuit from going soggy on the buttercream?
Leave them off until you serve as they will always go soft!
Hi!
If I want to use the batter to make 6 normal an 6 chocolate cupcakes can I just half the batter and are cocoa powder?
Thanks!
Hey! Yes that’s the easiest way! X
Hello! Can you use light brown sugar instead of casting sugar? Thanks 🙂
Yes!! x
Can you freeze the cupcake before icing?
Yes you can!
Hi Jane, I have never made your “biscuit cake” type recipes as I always found that storing cakes and biscuits together made the biscuits go soft…they seem to absorb the moistness of the cake, thus losing their crunchiness. Interested to know how you manage to prevent this, because the jammy dodger cupcakes look lovely!
I don’t do anything, as ever so slightly softer biscuits don’t bother me. Any biscuit in a bake will go soft eventually.
[…] is a homemade classic that you will all recognise from the biscuit cupboard, with a twist!. These Jammy Dodger Cupcakes by the wonderful Jane’s Patisserie are a cute take on the vanilla and jam biscuit – […]
[…] is a homemade classic that you will all recognise from the biscuit cupboard, with a twist!. These Jammy Dodger Cupcakes by the wonderful Jane’s Patisserie are a cute take on the vanilla and jam biscuit – […]
These look so delicious Jane! 🙂
Thanks Lauren! ☺️
These look amazing! So cute! I love the idea 🙂
Thanks Beth!! 🙂 They were rather yummy I must say!!