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Spongecake cupcakes filled with jelly or jam | A light & sweet dessert | The grown up version of a Tastycake Jelly Krimpet | www.craftycookingmama.com

Jam Filled Spongecake Cupcakes

Spongecake cupcakes filled with jelly or jam. The grown up version of a Tastycake Jelly Krimpet.
5 from 2 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course baked goods
Servings 12 cupcakes


  • 1/2 cup cake flour or substitute 1/2 cup all purpose flour, minus 1 tablespoon flour and add 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 eggs separated
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup - 1/2 cup jelly or jam
  • piping bag and Wilton #5 tip
  • powdered sugar for dusting optional


  • Preheat oven to 350°. Prep your cupcake/muffin pan with paper cups.
  • Sift cake flour and salt together and set aside. If using all purpose flour & cornstarch substitute (I always do) sift it together a few times. Set aside.
  • Separate the whites and the yolks into two separate mixing bowls.
  • In a clean and dry metal or glass mixing bowl, beat egg whites until stiff peaks form. Set aside.
  • In separate bowl, beat yolks. Slowly add sugar to yolks and beat until light and creamy.
  • Mix in vanilla.
  • Add the whites to the yolk mixture and gently blend.
  • Gently fold in flour mixture.
  • Spoon batter into the paper lined muffin cups, about 3/4 full.
  • Bake for 10 - 15 minutes. Tops should just start to turn golden and be springs back when touched.
  • Let rest for a minute or two and transfer cupcakes to wire rack. Cool.
  • Add jam to piping bag. I used about 1/3 cup - you may use more or less.
  • Instead of try to pump all the jam into the center of the cupcake, I pop the tip into 4 - 5 different spots. This way you get a bit of jam in every bite - not just a big blob of it in the center. You could go as far as measuring out jam for each cupcake, but I just estimate. I suggest to pipe a bit out into a bowl to get a feel for how the jam moves with what amount of pressure.
  • Wipe any excess jam off tops of cupcakes and dust with powdered sugar, if desired.
  • Enjoy! Store cupcakes in a covered container.