Cherry & almond Easter cupcakes

Cherry & almond Easter cupcakes

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(16 ratings)

Prep: 20 mins Cook: 25 mins


Makes 24 cupcakes
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


  • 250g pack butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g golden caster sugar
  • 5 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g self-raising flour, plus an extra 2 tbsp
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 1 orange, plus 2 tbsp of the juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g natural marzipan, coarsely grated (easiest if chilled beforehand)
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • ½ tsp almond essence, optional


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g glacé cherry, halved

For the decoration

  • about 100g/4oz icing sugar, sifted
  • mini chocolate eggs, to decorate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  1. Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.

  2. Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.

  3. Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.

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Comments, questions and tips

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12th Apr, 2019
These were a great, straightforward bake for the start of the Easter holidays. The sponge was the perfect texture, not overly almondy and my husband really enjoyed them despite claiming he doesn't like cherries. Made 24 bang on. The only downfall was that the icing was very runny and not the lovely white in the picture. All the same, a tasty fairy cake and perfect as Easter gifts.
17th Apr, 2014
These cupcakes are absolutely delicious. A lot of cupcakes are so boring with very minimal flavour, but these have a wonderful almond taste. Texture is nice and soft too. Agree with previous reviewers that cutting the cherries into quarters is a good idea, and the recipe makes 36 cakes.
Jojos Cakes's picture
Jojos Cakes
1st Oct, 2013
Yummy but simple. I made a similar version last Easter but used Lindt chocolate balls for instead of eggs. Here are some of my cupcakes
9th Apr, 2012
very nice and easy :-)
7th Jul, 2011
I found that the recipe actually made 36 fairy cakes, rather than 24.
21st Apr, 2011
My husband loved these. I left out the marzipan as we had none and added some almond essence and ground almonds instead and worked fine. I also chopped the cherries into quarters so they were evenly distributed. They all went in a matter of minutes!
18th Apr, 2011
I made these cakes for my latest bake sale and they went down really well
30th Mar, 2011
Also, I's use a bit more icing than the recipe states, as using half the mix I used 75g of icing sugar, but only a trickle per cake!
30th Mar, 2011
I cooked this recipe twice, both times with a halfed recipe as I used bun cases instead of cupcake cases. The first time I didn't use enough butter, but they were still good. The second time half my batch got burned bottoms and sides... :( I think it was because the oven was too hot (someone else was also using it). They were still yummy though!! :D
9th Mar, 2011
Easy to make and very tasty. I have made these as in the recipe last Easter, and also with piped orange butter cream. Grandchildren liked them - but they are cherry lovers!


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