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Jammie Dodger Cupcakes – The Baking Duck

Jammie Dodger Cupcakes

This post is a few weeks old as I made these for a bake sale we had on Valentine’s Day at work. This recipe was in a recipe book I own but I decide to do my own recipe, but I liked the idea of Jammie dodgers on top of the cupcakes.

So many people at work kept saying to me that these cupcakes were a two for one deal which I had not really thought about these cupcakes like that, but they were so right, and I love that you get a cake and a biscuit all in one.

I really wanted to have one of these cakes, but I never got one, but a few people said to me about how they would like to me do them again as they wanted more than one. I will probably use the smaller jammy dodgers for the top when I do them again or even make my own Jammie Dodgers.

There is a nice little secret centre in these cupcakes, you bite in and get a nice sweet taste of strawberry jam.

Jammie Dodger Cupcakes

Course desserts
Keyword Cakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes



  • 150 g flour
  • 150 g caster sugar
  • 100 g butter
  • ½ tsp vanilla extract
  • 2 eggs
  • 3 tbsp milk
  • strawberry jam


  • 300 g icing sugar
  • 150 g butter
  • ½ tsp vanilla extract


  • 12 Jammy Dodgers



  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Add the butter and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in. Once the eggs are incorporated, add the flour and fold in until incorporated then add the milk. Mix until incorporated. .
  • Using an ice cream scoop, scoop the mixture into the cases. Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.
  • Once the cupcakes are cooled, using a cupcake corer and core out the middle of each cupcake then fill the centres with a small amount of strawberry jam, using a small bit of the cupcake that cored out, put back on top of the jam.


  • Beat the butter until pale and fluffy then add the icing sugar a bit at a time until fully incorporated.
  • Fill a piping bag that has a star nozzle on and pipe on top of each cupcake. Then add the jammy dodgers to the top of each cupcake.

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