Jammie Dodger Cupcake Recipe

Hey beaut's!

I love a good ole Jammie Dodger, I mean who doesn't, and recently I had the baking bug and really wanted to make some cupcakes, and with Valentines also on the way I wanted to do something that would be quite good but not too in your face or lover dovey so the Jammie Dodger cupcakes seemed perfect. These cupcakes are literally filled with raspberry jam goodness, they start with a mini Jammie Dodger at the bottom of the cupcake case, then the vanilla sponge has raspberry jam rippled through it, theres a squirt of jam in the middle of the cupcakes too and then their finished off with a vanilla butter cream which again has been rippled through with the jam, mmmm amazing! 
What You Will Need For The Cupcakes
 125g self raising flour
125g caster sugar
125g unsalted butter
1/4 tsp bicarbonate of soda
2 eggs
1 tsp vanilla
1 tbsp whole milk
12 mini Jammie Dodgers
Seedless Raspberry Jam

What You Will Need For The Butter cream/Decoration
150g unsalted butter 
340g icing sugar
2-3 tbsp milk
12 mini Jammie Dodgers
Seedless Raspberry Jam

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 and line a muffin tin with your cupcake cases popping one mini Jammie Dodger in the bottom of each cupcake case as you go.
2. Then in a large mixing bowl, throw in all of your cupcake ingredients apart from the milk and the jam and whizz together with an electric whizzer for about a minute or until your cupcake mixture is lovely and smooth.
3. Depending on how thick your mixture is you may need to add some milk just to loosen it up slightly, I added one tablespoon to mine which I found made the perfect consistency but you may want to add more, less or none to yours, it's totally down to what you think.
4. Next take 2 heaped table spoons of your jam and pop it in the microwave for 10-20 seconds to loosen up, then every time you fill your cupcake cases with your batter drizzle/ripple some of the jam through the mixture in the bowl before hand, you don't want to whack all the jam in and mix through you just want a ripple effect.
5. Bake in the oven for around 20 minutes or until the top of your cupcakes are springy to the touch.

How To - Butter cream/Filling/Decoration
1. Once the cupcakes are completely cool it's time for the fun part, frosting, filling and decorating. In a large bowl, beat the unsalted butter with your electric whizzer until it goes pale in colour and is a soft, whipped consistency. Then gradually add in your icing sugar and whizz again for another 3-4 mins, trust me beaut's the longer you beat your butter cream mixture the nicer it will be so just persevere.
2. Once your butter cream is ready just set it aside for a few minutes because now want to put a squirt of that yummy raspberry jam inside the cupcakes, just like before grab a few heaped tablespoons of jam and loosen it in the microwave, then pop some into a piping bag. Make a small hole in the centre of each cupcake and squirt in some of that yummy jam.
3. To get the rippled effect in your butter cream, grab another piping bag and some left over jam and with the back of a spoon literally wipe the inside of the piping bag with jam, then fill the jammy piping bag with the vanilla butter cream and frost however you like.
4. Finally finish you cupcakes with 12 more mini Jammie Dodgers and voila!!! 
Even though theres a few more steps than usual to make these cupcakes their totally worth it and taste so good even if I do say so myself, if your a fan of Jammie Dodgers or just jam in general then your going to love these.



  1. These look so delicious! And super easy to make too. xx

    Jessie | allthingsbeautiful-x

  2. These look amazingly delicious, I've actually always wanted to try a jammie dodger as well! I don't think we sell them in Australia.

    Julia // The Sunday Mode

  3. These look so yummy! I love jammy dodgers so these look so good to try! x


  4. These look amazing, I love the little jammie dodgers!



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