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A Cupcake Twist on the Classic Bakewell Tart.. Cherry Bakewell Cupcakes with Almond Sponges, Jam Filling, Almond Cherry Bakewell Buttercream Frosting, and a Glacé Cherry of course!


I have been wanting to post an ‘alternative cupcake’ post for ages. I know I have what feels like a million cupcake recipes on my blog, (this being the 36th!) but I wanted to do another. After having a search through one of my ingredients cupboards I rediscovered my bag of Sugar & Crumbs Cherry Bakewell Icing Sugar and OH MY Bakewell Cupcakes had to happen! Of course, you don’t actually have to use this icing sugar, you can just use normal icing sugar and still follow the recipe in the same way, but the flavour of the sugar is so delicious I just HAD to use it!

I know that Bakewell Tart’s actually have pastry in them, but I wasn’t really sure that baking a cupcake pastry case and then baking the cupcake mixture itself in it would work, and I was kinda in a rush, so I just went with an almond flavoured sponge as the base of the recipe. I used Almond Extract as its easy to use, and cheaper than buying almonds some of the time so that sorted the Almond side of things out! However, as Bakewell’s have Jam in, I made a Jam Core in my baked cupcakes so that it was a little surprise for everyone when eating them!



Using the Sugar & Crumbs Cherry Bakewell Icing Sugar with a touch extra Almond Extract made such a yummy flavour that I just couldn’t resist. Smooth and silky Buttercream Frosting topped with a Glacé Cherry and some freeze dried raspberries made decoration heaven!

I used some adorable cupcake Baking Cups from Iced Jems (not sure if these particular ones are available now) but there are so many other colours and patterns and I seriously recommend them – you can bake them on a flat tray without having to use a muffin tray, and they’re greaseproof and don’t peel! But anyway, I hope you guys love this recipe as much as I, and my Trusty Taste Testers did! Enjoy!



Cherry Bakewell Cupcakes!

A Cupcake Twist on the Classic Bakewell Tart.. Cherry Bakewell Cupcakes with Almond Sponges, Jam Filling, Almond Cherry Bakewell Buttercream Frosting, and a Glacé Cherry of course!
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Category: Cakes
Type: Cupcakes
Keyword: Bakewell
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 175 g Unsalted Butter/Stork
  • 175 g Caster Sugar
  • 3 Large Eggs
  • 175 g Self Raising Flour
  • 1 tsp Almond Extract


  • 150 g Unsalted Butter (not stork)
  • 300 g Bakewell Icing Sugar
  • 1/2 tsp Almond Extract
  • Glace Cherries
  • Cherry/Strawberry/Raspberry Jam
  • Sprinkles


  • Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
  • Cream together the Butter and Caster Sugar with an electric beater till smooth
  • Add in the Beaten Eggs, Flour, and Almond Extract and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
  • Once combined, spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Remove the cupcakes from the tin and leave to cool on a wire rack.
  • Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. 
  • Add in the Icing Sugar 1/2 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, add in the almond extract and keep on beating until you reach your desired consistency! If the mixture is really thick and not pipeable, add in a tablespoon or two of Whole Milk or Boiling Water to loosen!
  • To decorate your cupcakes, cut out the middle of the cupcake (like you would for a butterfly cake) and put in a teaspoon of your chosen Jam in the middle! Pipe on your frosting, I use a large star tip, and swirl it all up.
  • Sprinkle on some sprinkles, I used some mini pearls and some freeze dried raspberries, and then add your Glacé Cherry to the top! – and ENJOY!


  • Buy these super cute Baking Cups from Iced Jems HERE!
  • You can use whatever Jam flavour as you like, as its down to personal taste! However, I tend to use Cherry or Raspberry, as they’re my favourites to use in a bakewell tart!
  • 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.
  • You can find Almond Extract in a majority of supermarkets these days, along with Glacé Cherries. The Sugar & Crumbs Cherry Bakewell Icing Sugar can be bought HERE!
  • These Cupcakes will last in an airtight container for 2-3 days!


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

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.



  1. 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

  2. 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!

  3. 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.

  4. 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?

    • 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

  5. 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)?

  6. 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!

  7. 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

  8. 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

  9. 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!

  10. 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.

  11. 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! ?

  12. 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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