Simple Little Jammy Filled Cupcakes

These Simple Little Jammy Filled Cupcakes are so easy to make and perfect for children to bake with some grown up supervision. Thanks to Dr.Oetker cake making and decorating has never been easier!
Simple Little Jammy Filled Cupcakes

The summer holidays can be hard work at times especially if the weather is wet. I like to let the boys do a spot of baking on a wet afternoon, so we can enjoy their creations for tea, or picnics or for entertaining when friends pop over for a play date.

These Simple Little Jammy Filled Cupcakes are very easy to make and could easily be adapted according to you and your children cake preferences. We made jammy filled cakes, but you could equally make chocolate cakes with a chocolate centre or vanilla with a lemony curd filling – anything goes really.

I was sent some baking and decorating goodies from Dr.Oetker and a recipe to follow. I made a slight change to the presentation of my cupcakes, but other than that the recipe was as per the original and very easy to follow. There are lots of recipes on the Dr.Oetker website – check them out for some summer holiday baking inspiration.

The finished cupcakes were so light and fluffy and it was lovely to discover the jammy centre inside each one.

They were perfect for Burton to take to his end of term class party to share with his class mates.

Here is how you can recreate these cupcakes at home:

Simple Little Jammy Filled Cupcakes
Cook time
Total time
Serves: 12
  • 150g Soft unsalted butter
  • 150g Caster Sugar
  • 3 eggs
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract
  • 150g Plain Flour
  • 2 x Dr. Oetker Baking Powder Sachets (10g each)
  • To decorate:
  • 75g Unsalted Butter
  • 150g Icing Sugar
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract
  • 200g Strawberry Jam
  1. Preheat the oven to 180˚C /160˚C fan assisted
  2. Line your muffin tin with 12 paper cake cases.
  3. Put the softened butter in a mixing bowl with the caster sugar, and whisk together until creamy and light in texture and colour.
  4. Gradually beat in the eggs and Vanilla Extract until well blended.
  5. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
  6. Divide the mixture equally between the cupcake cases and smooth over the tops.
  7. Bake for approx 20 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.
  8. Carefully, using a sharp knife, carefully cut a circle out of the top of each cake approx. 1cm (1/2inch) away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops (keep the crumbs for truffles or cake pops - or , like me, you could just eat them with some jam and left over buttercream!)
  9. Fill the centre of each cake with strawberry jam
  10. *make your b buttercream*
  11. Place the cold butter and icing sugar into a large bowl and carefully beat together until smooth and creamy. Add the vanilla extract and beat again (you might need to add a splash of milk to make a creamy consistency)
  12. Place the buttercream into a piping bag and and pipe a generous swirl of butter icing on the top of each cupcake.
  13. Decorate your cakes with love and Dr. Oetker sprinkles and maybe an edible Dr. Oetker flower
  14. Serve and enjoy

This recipe is kindly borrowed (with a slight adaptation) from the Dr. Oetker site


This post and the cupcakes were created in collaboration with Dr.Oetkr. 


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