Gluten Free Jammy Dodger Cupcakes: Easy & Delicious!

10th February 2021
Blog post

Gluten Free Jammy Dodger Cupcakes – because my all time fave things are Victoria sponge and shortbreads. Combine the two and you have the BEST cupcakes ever – a light & fluffy sponge piped with velvetty buttercream and then topped with deliciously jammy dodgers. HEAVEN.

No clue why I’ve made it look like I’m going to display these and share them with anyone who pops in to see us because (1) we’re in a pandemic and no one is coming over and (2) even if they did, they’re not getting a look in. Sponge, buttercream, jam and shortbread are my faves. These are MINE!!!

Ingredients for my Gluten Free Jammy Dodger Cupcakes

Here’s all the ingredients you’ll need:

Here’s some info about the ingredients and possible substitutions if you need them:

1) Gluten Free Flour

  • Cupcakes: Ideally you need self-raising for the cupcakes. If not, add 1.5 tsp of baking powder to the plain flour.
  • Brand: I like Doves Farm FREEE

(2) Caster Sugar – White granulated sugar would be fine too

(3) Icing Sugar – no other options here I’m afraid!

(4) “Spread” – Flora – this is my preference for making cakes and buttercream as it makes them light and fluffy and is naturally dairy free but of course you can replace it for any of your preferred brands

(5) Egg – I’m yet to try other options but I’m told flax eggs, chia or even more apple sauce can work! Will try them asap and update this guide 

(6) Strawberry Sauce – I really like using Askeys Strawberry Syrup here! Drizzles over the cupcakes perfectly and tastes sooo good. Gluten and dairy free. Just look at how the strawberry sauce sits in the grooves in the butter icing and then drizzles down the side of that sponge. I’m obsessed. But you could also use jam!

(7) Jammy Dodgers – Two choices:

  • (a) buy some Jammy Dodgers: gluten free version available in most major supermarkets (small selection of the options available below) or
  • (b) make mine: EASY Gluten Free Jammy Dodger Recipe!!!! It sounds like a faff but I promise its not – to give you an idea, it takes me around 5 mins to make the biscuit dough, 30mins-1hr chilling in the fridge, 5 mins to roll the dough out and then just a bit of time baking in the oven. DOOO ITTT!!!!!!

What size cupcake cases have you got?

You can band case into 3 sizes, usually labelled on the box as “fairy”, “cupcake” or “muffin”. You can make delicious cupcakes with any of these sizes! This section will help you to adjust the ingredients quantities and cooking times accordingly

SizeQuantities Required for 12 CakesCooking Time
(1) Fairy Cases – tiny!
Fits about 1-2 tsp of cake mix
Divide all of the cupcake ingredients by 2 (e.g. 4 eggs -> use 2 eggs)
Divide all of the topping ingredients by 4 (e.g. 400g icing sugar -> use 100g)
8-10 mins
(2) Cupcake Cases – the regular ones
Fits 1 heaped tbsp of cake mix
As per the recipe belowAs per recipe below
(3) Muffin Cases – big!
Fits 2 heaped tbsp of cake mix!
Times everything below by 1.25
(e.g. 4 eggs -> use 4 x 1.25 = 5 eggs)
20-23 mins

Want to have a “core” in your cupcake?

If you want to have a “core” in your cupcake (i.e. take out the middles and fill with choc spread/jam or whatever you fancy), I recommend muffin cases as they’ll give you plenty of room for your filling without risking the cupcake falling apart!

Right, lets get cracking with my Gluten Free Jammy Dodger Cupcakes recipe…

Gluten Free Jammy Dodger Cupcakes

Prep Time10 minutes
Cook Time17 minutes
Servings: 12 large cupcakes (or 24 mini fairy cakes)
Course: Dessert
Cuisine: American, baking, english
Keyword: cupcakes, gluten free baking, gluten free cupcakes



  • 225 grams Gluten Free Self-Raising Flour
  • 225 grams Caster Sugar
  • 225 grams Spread - I recommend the Flora above – see "ingredients" in the blog post
  • 4 Eggs


  • Jam or Strawberry Sauce - like you have on ice creams!
  • 450 Icing sugar
  • 175 Spread - I recommend the Flora above – see "ingredients" in the blog post
  • 12 Jammy Dodgers - You can either guy some gluten free Jammy Dodgers from most supermarkets or make my Jammy Dodger Recipe (link included above – it's really easy!)


Make the Cupcakes!

  • Preheat your oven to 180oC (fan).
  • Place 12 cupcake cases into your cupcake/muffin tray
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture.
    >Takes 5 seconds. You can use the electric whisk for this too.
  • Add the flour and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
  • Scrape right around the sides of the bowl to pick up any excess flour.
  • Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.
    >Still try not to over whisk! 3 seconds at most.
  • Place 1 heaped tbsp of the cake mix nto each cupcake case.
    >I find its best to do this using two spoons –one to scoop up the mix and the other to scrape it into the cupcake case.
    >Each case should be about 2/3rd full.
    >GENTLY level each of them out slightly, so the cake mix is spread around the case quite evenly. Try not to get too much around the top 1/3 of the case (this is just to make your end result look extra neat!)
  • Place the cupcakes into the centre of the oven. Bake for approx 17 mins.
    >If, like me, your oven is hotter at the back/front, you might want to very quickly rotate your cupcake tray around halfway during the cooking time to give an even bake. >WARNING: Do that quickly and don’t open the door again otherwise you’ll risk your cupcakes not rising properly.
    >How do you know if they’re ready? You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Once cooked, leave the cupcakes in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.

Butter Icing

  • Add the butter and icing sugar to a bowl. Whisk until smooth. This will take at least 2 mins.
    >It should have lightened in colour and look airy/fluffy!
  • How to fix a common compliant: "My buttericing was too soft/didn’t hold its shape when piped”. My tip: Once you’ve made your icing, scrap right around the outside of the bowl and gather the butter icing together in the middle. Leave it to sit at room temperature for at least 30 mins. At that point, give it another little mix with a spoon and see how it feels – it should be smooth, quite firm and look like it’ll hold its shape.
    If not, add a few heaped tbsp of icing sugar and mix again. If its reaaaally firm and looks too tough to pipe, add a tiny dash of milk and whisk again.

Construction – Do not attempt to move onto this stage until the cakes are completely cool

  • Pipe/spoon the butter icing ontop of the cakes.
  • If you’re using strawberry ice cream sauce, drizzle a little over the cakes. If you’re using jam, give the jar a good mix to soften it up a little and then add little drops over the icing.
    >Don’t worry if it looks a little messy to start with, it’ll settle and look pretty in no time at all!!
    >Warning – if you put too much strawberry sauce/jam, it will run down the sides of the cupcake cases and make them sticky. I’ll take that sacrifice for the extra jam but just thought I’d warn you incase you wanted to avoid it!
  • Place a jammy dodger ontop of each cake.
  • If you’ve got any spare biscuits, break them into crumbs and sprinkle over the cakes.
  • Eat!!!!
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