Bakewell Cupcakes Recipe — Almond Sponge with Cherry Jam & Buttercream

Every August, without fail, my sister gets her birthday wish: these cupcakes. Soft almond sponge, a hidden heart of cherry jam, and a swirl of almond buttercream — my modern-day love letter to the classic Cherry Bakewell tart.

I first found this recipe through a friend on Jane’s Patisserie but adapted it for cupcakes because, at the time, layered cakes felt like a culinary tightrope. Along the way, I made it my own: maraschino cherries for extra cheer, a little less sugar to keep it balanced, and salted butter because life is better with a pinch of salt.

These aren’t just any cupcakes. They’re celebration in a wrapper — the kind that make a birthday table sparkle.

Ingredients:

Cupcakes
250g salted butter, softened
200g caster sugar
250g self-raising flour
250g ground almonds
4-5 medium eggs
1 tsp almond extract

Filling
200g cherry jam

Buttercream
150g salted butter, softened
300g icing sugar
1 tsp almond extract

Decoration
25g toasted flaked almonds
Maraschino cherries
Extra cherry jam for drizzling (optional)

How to:

Cupcakes
Preheat the oven to 180°C (160°C fan) / Gas 4 and line a 12-hole muffin tin with cupcake cases.
Beat the butter and sugar until pale and fluffy.
Add the flour, ground almonds, almond extract, and eggs, and beat until smooth.
Divide the mixture evenly between the cases and bake for 20–25 minutes, until golden and springy.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Filling & Buttercream
Once the cupcakes are cool, use a small knife or cupcake corer to remove a little centre from each cake and fill with cherry jam.
Beat the butter for 5 minutes until fluffy. Add the icing sugar in two parts, then almond extract, and beat until silky.

Assembly
Pipe or spread the buttercream over each cupcake.
Sprinkle with flaked almonds, drizzle with jam, and top with a maraschino cherry.

Mindful Eating Notes

At Sage & Lune, we believe pleasure and wellness can sit at the same table. These cupcakes may not be “health food,” but they’re rich in something more essential — the joy of making, sharing, and celebrating.
Yes, the almonds bring a little protein, and the eggs add substance, but the real nourishment is in the moment: baking for someone you love, tasting the first bite, and knowing it’s exactly how it should be.
And the best part? Cupcakes are forgiving. You can tweak the sweetness, swap in fresh cherries, or make them mini for a lighter touch. But for a birthday, I’ll make them just like this — indulgent, unapologetic, and worth every bite.