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5 from 1 vote

Linzer Cupcakes: Blue is for Chanukah

Linzer tarts are the cookie form of Linzertortes. Linzer cupcakes are the cupcake version of linzer tarts, a mere two degrees of separation from the real thing.
Prep Time20 mins
Cook Time30 mins
Chill1 hr
Total Time50 mins
Course: Dessert
Cuisine: Jewish
Keyword: chanukah cupcakes, Linzer cupcakes
Servings: 12 cupcakes
Calories: 737kcal
Author: Stef


Cake Ingredients

  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 cup blackberries

Linzer Tart Ingredients*

  • 1 1/4 cups unsalted butter softened
  • 2/3 cup white sugar
  • 2 cups sifted all-purpose flour
  • 1 3/4 cups ground almonds
  • 1/8 teaspoon ground cinnamon
  • 5 tablespoons raspberry jam
  • 1/3 cup confectioners' sugar for decoration


Cake Instructions

  • Preheat oven to 350 degrees. Line two standard cupcake pans with 24 paper cupcake liners. Set aside. In a medium bowl, sift together the cake flour, baking soda and salt. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer. Add eggs. Mix until smooth and creamy. Add buttermilk, oil and vanilla. Mix until combined. Add flour mixture to butter mixture. Mix until just combined. Stir in berries. Place batter into each cupcake cup filling each half full. [Warning: These cupcake will rise a lot. Don't fill more than halfway or they will overflow.] Bake cupcakes for approx. 18-20 minutes. Let cool.

Linzer Tart Instructions

  • Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  • Arrange them on an ungreased baking sheet leaving about and inch of space between them.
  • Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
  • Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
  • NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.


*This makes far more tarts than you will need for the cupcakes. I'd cut it in half or plan on having lots of extra cookies to serve with your cupcakes. I am including the directions directly from the site so you know how to make the tarts if you choose to do so. I only made the top half (with the hole) and then placed it on the jam on my cupcake.
The Frosting
There was no frosting. I just spread some black current jam on top of the cupcake along with some blue and white edible glitter. Be sure to put the glitter down first. That way it won't get on the jam and mess up your peek-through jam window.


Calories: 737kcal | Carbohydrates: 85g | Protein: 10g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 164mg | Potassium: 98mg | Fiber: 3g | Sugar: 45g | Vitamin A: 905IU | Vitamin C: 3.2mg | Calcium: 66mg | Iron: 2.1mg