These cupcakes are rich in tradition and flavor, combining a moist fruit cake with warm spices and sweet almond marzipan. They’re easier and faster to bake than a full-sized Simnel cake and make a beautiful addition to springtime celebrations. Perfect for gifting, afternoon tea, or Easter dessert tables, these cupcakes bring a classic holiday recipe into a fun, modern format.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter (softened)
Light brown sugar
Eggs
Self-raising flour
Ground almonds
Ground cinnamon
Ground mixed spice
Dried mixed fruit (such as currants, raisins, sultanas)
Zest of lemon or orange
Milk (as needed)
Marzipan
For decoration:
Extra marzipan (for topping and making balls)
Apricot jam (for glazing)
Directions
Preheat oven to 160°C (320°F) and line a 12-hole muffin tin with paper cupcake cases.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in the flour, ground almonds, cinnamon, and mixed spice until combined.
Stir in the dried fruit and citrus zest. Add a splash of milk if the batter is too thick.
Divide half the batter among the cupcake cases.
Roll marzipan into flat discs (about 1–1.5 inch diameter) and place one in the center of each cupcake.
Spoon the remaining batter on top to cover the marzipan.
Bake for 25–30 minutes, or until golden and a skewer inserted into the cake (not the marzipan center) comes out clean.
Cool completely on a wire rack.
Roll out the remaining marzipan and cut out 12 circles to fit the tops of the cupcakes.
Brush each cupcake with a little warmed apricot jam, then place a marzipan disc on top.
Roll small marzipan balls (about 11 total) and place one on each cupcake.
Use a kitchen torch or broiler to lightly toast the marzipan tops and balls until golden.
Servings and timing
This recipe makes 12 cupcakes. Prep time: 20 minutes Cook time: 30 minutes Cooling and decorating time: 30 minutes Total time: 1 hour 20 minutes
Variations
Add glace cherries or chopped dried apricots to the fruit mix for extra color and flavor.
Substitute orange zest with lemon or use a mix of both.
Use almond extract for a more intense almond flavor.
Omit the marzipan center for a lighter version.
Decorate with piped buttercream in addition to marzipan for a modern finish.
Storage/Reheating
Store in an airtight container at room temperature for up to 4 days. These cupcakes do not require refrigeration unless the room is particularly warm. They are best served at room temperature. Avoid reheating to preserve the marzipan texture. Cupcakes can be frozen (without marzipan topping) for up to 1 month. Defrost and decorate before serving.
FAQs
What is a Simnel cake?
Simnel cake is a traditional British fruit cake associated with Easter, featuring marzipan both inside and on top, often decorated with 11 marzipan balls representing the apostles.
Can I use store-bought marzipan?
Yes, ready-made marzipan works perfectly for both the filling and topping.
How do I toast the marzipan without a torch?
Place the cupcakes under a hot broiler for a few seconds, watching carefully to prevent burning.
Can I make these cupcakes ahead of time?
Yes, they can be baked and decorated a day or two in advance and stored in an airtight container.
Can I use plain flour instead of self-raising?
Yes, just add 1½ teaspoons of baking powder per cup of plain flour to substitute.
Do I have to include the marzipan center?
Not necessarily—it’s traditional but optional. The cupcakes are still delicious without it.
What kind of dried fruit should I use?
A mix of sultanas, raisins, currants, and finely chopped mixed peel is typical.
Can I make these cupcakes nut-free?
You can omit the ground almonds and marzipan, though the flavor and texture will be different.
How do I keep the marzipan from sticking while rolling?
Dust your work surface with a little icing sugar or cornflour to prevent sticking.
Are Simnel cupcakes only for Easter?
Traditionally, yes—but they’re delicious enough to be enjoyed any time of year, especially spring.
Conclusion
Simnel Cake Cupcakes are a charming and festive take on a time-honored Easter treat. With their spiced fruit cake base, soft marzipan center, and golden topping, they deliver all the rich tradition and flavor of the classic in a bite-sized form. Whether you’re celebrating Easter or simply indulging in seasonal baking, these cupcakes are a delightful way to honor a beloved tradition.
Simnel Cake Cupcakes are a festive twist on the traditional British Easter cake, featuring spiced fruit cake with a hidden marzipan center and a toasted marzipan topping. These individual treats are perfect for spring celebrations and afternoon tea.
Ingredients
150g unsalted butter (softened)
150g light brown sugar
3 eggs
150g self-raising flour
50g ground almonds
1 tsp ground cinnamon
1 tsp mixed spice
200g dried mixed fruit (raisins, sultanas, currants, chopped mixed peel)
Zest of 1 lemon or orange
2–3 tbsp milk (as needed)
200g marzipan (for filling and topping)
2 tbsp apricot jam (warmed, for glazing)
Instructions
Preheat oven to 160°C (320°F) and line a 12-hole muffin tin with paper cupcake cases.
Cream butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in flour, ground almonds, cinnamon, and mixed spice.
Stir in dried fruit and citrus zest. Add a splash of milk if the batter is too thick.
Divide half the batter into the cupcake cases.
Roll marzipan into 12 small flat discs (about 1–1.5 inch diameter) and place one in the center of each cupcake.
Spoon remaining batter over marzipan to cover.
Bake for 25–30 minutes until golden and a skewer (inserted off-center) comes out clean. Cool completely.
Roll out remaining marzipan and cut 12 circles to fit cupcake tops. Roll remaining marzipan into 12 small balls.
Brush cupcake tops with warm apricot jam and place marzipan discs on top.
Top each cupcake with one marzipan ball.
Lightly toast marzipan using a kitchen torch or under a broiler until golden. Watch closely to prevent burning.
Notes
Add glace cherries or chopped dried apricots for variety.Substitute orange zest with lemon or use a mix of both.Omit the marzipan center for a lighter version.Use almond extract for a more intense almond flavor.Decorate with buttercream in addition to marzipan for a modern touch.
