cherry bakewell cupcakes

Growing up, cherry bakewell was always my favourite flavoured dessert. I’ve enjoyed this flavour in cake form, tart form and even in the form of fudge. No matter which form it came in, it was this beautiful dessert that enabled me to discover the magical combination of almonds and cherries.

Usually, this dessert is made using a combination of ground almonds, almond extract, cherries and cherry jam, which give the cherry bakewell a uniquely sweet and fruity flavour. Out of these, it’s the almond extract that’s my favourite. It creates such a lovely, aromatic smell and a light sugary taste in the dessert that I simply cannot resist.

For my own re-creation on the classic, I decided to transform the cherry bakewell into a batch of cupcakes. I’ve really been enjoying making cupcake recipes recently, and I definitely feel like I’m on a roll with them at the moment! Firstly, I love their cute miniature size. Decorating individual desserts in pretty cupcake wrappers and designing a dainty look for them is probably the element of cooking I enjoy most. Then of course, I also love the taste – because who doesn’t love cupcakes!? Moist, fluffy, delicate deliciousness all rolled in to one small cake is my idea of heaven.

To make these, I used ground almonds and almond extract for the almond flavour. Then, for the cherry element, I added a spoonful of cherry jam inside of each cupcake. As they baked, the jam seeped through the mixture, creating a burst of colour on top of each one. Seeing them when they were finished, I was filled with a sense of childhood nostalgia, and after one bite I was transported back to all of the joyous memories I have surrounding this classic dessert. Mmmm. I hope you enjoy them!


cherry bakewell cupcakes

makes 6


1/4 cup (30g) tapioca flour

1/3 cup (55g) buckwheat flour

1/4 cup (35g) brown rice flour

1/3 cup (40g) ground almonds

1 tsp baking powder

2 tbsp xylitol

1/4 tsp pure stevia

3/4 cup (185ml) rice milk

1 tsp almond extract

6 tsp cherry jam (I used St. Dalfour)




1. Firstly, add the tapioca flour, buckwheat flour, brown rice flour, ground almonds, baking powder, xylitol and stevia into a large mixing bowl. Stir together until well mixed. Then, add in the almond extract and rice milk, and mix together using a hand whisk until smooth.

2. When this is done, line a muffin tray with 6 large cupcake cases. Then, add 2 tbsp of the cake mixture into each case. Next, spoon 1 tsp of the cherry jam into the centre of each case. Then, top each cupcake with the remaining cake mixture, to cover the jam. Add the cupcakes into the oven and bake for about 30 minutes, until golden.

3. When the cupcakes have baked, remove them from the oven and set them aside to cool completely. Then, serve when they have cooled.


cherry bakewell cupcakes

cherry bakewell cupcakes

cherry bakewell cupcakes

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  1. Have I been living under a rock? I mean, I know I NOW live in the boonies, but previously…. is Orlando located in a barn?? Because, I have never heard of cherry bakewell before! Like WHA??? It has almonds, cherries and cherry jam AND I have never had it?? This makes me sad. But, super happy because I TOTALLY plan on fixing that by making these delicious cupcakes- aka baby cakes of heaven! These look almost TOO good! So, I appreciate you making the cherry bakewell into small cupcakes… because then at least I can eat a dozen and hide the wrapper evidence 🙂 So much easier than explaining why there is only a slice of cake or pie left. Thanks for sharing the deliciousness, Harriet! And for introducing me to something new! <3 Cheers! oh, and Pinned!

    1. They must be a British thing! 😮 They are soooo good! If you ever come to the UK, you’ll have to try one! I’m so glad you like the look of these Cheyanne, I hope you enjoy them! Thank you so much + for pinning! 😀

  2. I’ve never had Cherry Bakewell anything, the combination of cherries and almonds sounds delightful. Thanks for sharing this recipe Harriet.

  3. I’ve been missing out on this lovely flavor called Cherry Bakewell that I never even knew existed!!! Among + cherry, heck yeah! Almond extract is so wonderful, I could smell the bottle of it all day long 🙂 Your cupcakes always look so temptingly delicious <3

  4. These look so lovely, Harriet. I love using almond extract in my baked goods too – it has such fragrance and really adds a wonderful flavor dimension to the food. I have a jar of sour cherry jam, and while it’s got a bit of tartness, it’s mostly sweet. I think it would be a lovely choice for making these cupcakes – I’ll have to give it a go! Thanks for sharing the recipe! 🙂

  5. Never had cherry bakewell but these look lovely Harriet! I love cupcakes, one of my all-time favorite desserts! I love that cherry jam center….looks so pretty! I love all the desserts you are posting…always gets me drooling, haha! I tried xylitol once before and it gave me major side effects. Have you used it much? I don’t recall seeing it before listed in your recipes so was just curious if you just started using it. Anyways, these are gorgeous and so easy to make too!

    1. Thank you so much Brandi! I’ve only used it a few times before, but I found it was fine in these cupcakes as I only use a small amount because of pairing it with stevia! I’m still testing it out in other things at the moment – but I will let you know how it goes! 🙂

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