Simnel cupcakes recipe

(54 ratings)

A modern take on the traditional Easter cake - these simnel cupcakes won't disappoint. With a creamy, yet fluffy centre and delicious marzipan topping they're the perfect cupcake. Head to for more recipes

Simnel cupcakes
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins

The kids are going to love helping you make these easy Simnel cupcakes.

A modern take on the traditional Easter cake - these Simnel cupcakes won't disappoint. With a creamy, yet fluffy texture and delicious marzipan topping, they're the perfect cupcake for Easter. This Simnel cupcakes recipe makes 12 cupcakes, so you'll have enough if you have family or friends coming over. If you need more than 12 cupcakes, you can simply double up this recipe. This Simnel cupcakes take around 40 mins to make, so you can have a pretty an delicious Easter sweet treat ready in under an hour. Perfect if you're looking to make something a bit different for your Easter baking. To decorate these Easter cupcakes, you can use edible gold balls and gold leaf, and stick them onto to the cupcakes using edible glue.


For this Easter recipe you will need:

  • 500g marzipan
  • 300g caster sugar
  • 155ml sunflower oil
  • 50g honey
  • 1 tsp vanilla extract
  • 80g full fat cream cheese
  • 4 large eggs
  • 125g raisins
  • 100g currants
  • 200g plain flour
  • 2 tsp baking powder
  • 2 tsp mixed spice

To decorate


  • Edible gold balls
  • Edible gold leaf
  • Edible glue




  1. To make the cupcakes, preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12 hole muffin tin with liners.
  2. Sift together the flour and mixed spice. Set aside.
  3. Beat the sugar, oil, honey, vanilla, cream cheese until smooth. Then, add the eggs and mix until well combined. Stir in the raisins and currents. Fold in the flour.
  4. Spoon the mixture equally into the liners. Fill them just over halfway. Bake for 20-15 minutes or until a toothpick inserted into the centre comes out clean.
  5. While the cakes are in the oven, roll out the marzipan and cut out 12 discs with a fluted 5cm pastry cutter. Stack them on a plate.
  6. As soon as the cakes are out of the oven place a disc on top of each cake and transfer to a wire rack to cool.
  7. To decorate: Use the remaining marzipan to make 12 balls for the centre of each cupcake.
  8. Use edible glue to attach the gold balls round the outside of the discs. Use edible gold leaf to add extra sparkle.
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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies