Vegan Jammie Dodger Cupcakes

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If you are looking for the perfect crowd pleasing cupcake, these Vegan Jammie Dodger Cupcakes are a must try! With a light and fluffy vanilla sponge, a fruity and tart raspberry jam filling, and a swirl of silky vanilla frosting they are full of classic flavours. They are finished with a drizzle of jam and, of course, two mini Jammie Dodger biscuits for that nostalgic touch.

I have been selling these vegan Jammie Dodger Cupcakes at markets for years and they have always been a best seller. There is just something about that classic combination of sweet vanilla and fruity raspberry that people can’t resist. The iconic Jammie Dodger biscuits on top makes them instantly recognizable, drawing in customers who love a bit of nostalgia in their bakes. Plus, the balance of flavours is just right. The slight tartness of the raspberry jam cuts through the sweetness of the cupcake, making every bite perfectly moreish.

One of the best things about these cupcakes is that just like Jammie Dodgers they are completely plant based, but you would never know it! They are soft, rich, and indulgent, proving that vegan baking can be just as delicious as traditional recipes. Whether you are making these for a bake sale, a party, or just as a treat for yourself, they are guaranteed to be a hit.

If you’re a fan of Jammie Dodgers (and let’s be honest, who isn’t?), these cupcakes are the perfect way to enjoy those classic flavours in a fun, baked treat. They look impressive but are surprisingly simple to make, so whether you are an experienced baker or just starting out, you will love whipping up a batch.

If you liked this biscuit based bake you might also like some of my other recipes such as Biscoff Cheesecake or Chocolate Orange and Cranberry Tiffin.

Jammie Dodger Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

55

minutes

Jammie Dodgers are a classic and this vanilla sponge and icing with a raspberry jam centre is bound to become a favourite too!

Ingredients

• For the Sponge

• 200g Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• For the Decoration

• 100g Seedless Raspberry Jam

• 24 Mini Jammie Dodgers

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• For the Decoration
• Once the cupcakes are cool, use a teaspoon to scoop out a hole int he middle of each cupcake. Fill with raspberry jam and use the sponge that you scooped out as a lid.
• Put the icing into a piping bag with a large round tip and pipe onto each cupcake.
• Put two Jammie Dodgers standing up on each cupcake.
• Put the remaining raspberry jam into a piping bag with a small round tip and pipe a 'splat' of jam on each cupcake (to make it look like the jam is spilling from the Jammie Dodgers).