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Cherry Bakewell Cupcakes

A fruity twist on the classic Bakewell tart, these Cherry Bakewell Cupcakes are filled with a tangy cherry centre, topped with almond-infused buttercream, and finished with a drizzle of cherry jam and flaked almonds. Using Honeyberry’s freeze dried cherry pieces and natural almond flavour, they’re the perfect balance of sweet, nutty, and fruity.

Ingredients

For the cupcakes:

  • 125 g unsalted butter, softened
  • 125 g caster sugar
  • 2 medium eggs
  • 125 g self-raising flour
  • 1 tsp vanilla extract
  • 30 g Honeyberry Freeze Dried Cherry Pieces

For the cherry jam filling:

  • 2 tbsp Honeyberry Freeze Dried Cherry Pieces
  • 1-2 tbsp hot water
  • 1-2 tbsp icing sugar (to taste)

For the almond buttercream:

  • 150 g unsalted butter, softened
  • 300 g icing sugar
  • 1-2 tbsp milk (as needed)
  • 1 tsp Honeyberry Natural Almond Flavour

To decorate:

  • Extra cherry jam (from filling above)
  • Flaked almonds (optional)

Instructions

Make the Cupcakes

  • Preheat oven to 180°C (160°C fan) and line a 12-hole muffin tin with cupcake cases.
  • In a bowl, cream together the butter and sugar until pale and fluffy.
  • Beat in the eggs and vanilla extract.
  • Fold in the flour until just combined.
  • Divide the mixture evenly into the cases.
  • Sprinkle a few freeze dried cherry pieces directly into each cupcake to ensure an even fruit distribution.
  • Bake for 18–20 minutes, or until golden and a skewer comes out clean. Cool completely.

Prepare the cherry jam filling:

  • In a small bowl, mix the freeze dried cherry pieces with hot water and icing sugar.
  • Let sit for 5–10 minutes until the fruit softens and forms a jam-like consistency.

Fill the cupcakes:

  • Use a metal piping nozzle or small knife to remove the centre of each cupcake.
  • Fill each hole with the cherry jam. Set aside any leftover jam for drizzling.

Make the buttercream:

  • Beat the butter until smooth and creamy.
  • Gradually add icing sugar and continue to beat until fluffy.
  • Add Honeyberry’s Natural Almond Flavour and a splash of milk if needed to loosen the texture.

Decorate:

  • Pipe the buttercream onto each cupcake.
  • Drizzle with the remaining cherry jam and sprinkle with flaked almonds if desired.

Video

@honeyberryinternational

Elevate your baking game with these delectable Cherry Bakewell Inspired Cupcakes! Our secret ingredient? Almond-flavoured buttercream for that classic taste, and a surprise burst of freeze dried cherries to create a jam-style filling. Omit the flaked almonds at the end & enjoy the delight of cherry Bakewell - nut free !🍒✨ Method: Start by making a simple vanilla sponge mix & pour it into cupcake cases. Sprinkle in freeze dried cherry pieces we find that mixing into the cupcakes individually ensure an even spread of fruit. Bake until golden then fully allow to cool. Meanwhile combine freeze dried cherry piece with a splash of hot water & icing sugar and allow to sit while the fruit rehydrates. Using a metal piping nozzle scoop out the centre of the cupcakes & fill with the cherry jam. Add honeyberrys almond flavour to a simple buttercream then pipe you cupcakes, drizzle with more cherry jam & optionally finish with flaked almonds. #greatbritishbaking #britishbakers #britishbakes #britishcakes #traditionalcakes #traditionalbakes #classicbaking #easybaking #simplebakingrecipes #freezedriedfruit #homebaking #homebaker #easybakingrecipes #cherrybakewell #cherrybakewellcupcakes #bakwellpie #BakewellBliss #CherryDelights #NutFreeBaking

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