Victoria Sponge Cupcakes

Name: Victoria Sponge Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 190 g Softened butter; 190 g Caster sugar; 1 Teaspoon Vanilla extract; 3 Medium Eggs; 190 g Self-raising flour; 100 g Strawberry jam; 400 ml Double cream; 40 g Icing sugar ((plus more for dusting)); ½ Teaspoon Vanilla extract; 6 Strawberries, halved

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These Victoria sponge cupcakes are just like mini versions of the classic sandwich cake! Soft, fluffy vanilla cupcakes with a strawberry jam filling and whipped cream topping. These are perfect for afternoon tea, summer parties or any occasion that requires cake!

If you're from the UK, you're probably partial to a good slice of Victoria sponge cake. It's simple, it's classic and it's so deliciously moreish!

When writing out my list of cake ideas for the blog, I had originally planned to make mini Victoria sponge cakes but I couldn't get hold of a mini sandwich tin in time. So I decided to make these Victoria sponge cupcakes instead. To be honest, they are pretty much the same thing but instead of the cream being inside of the cake, it's on top!

The cupcakes are soft and fluffy, filled with strawberry jam and topped with sweetened whipped cream. They are perfect for tea parties, weddings, afternoon tea, picnics, or any other occasion that involves sweet treats!

As fancy as they look, they are surprisingly easy to make so even beginners can have a go!

For those of you who want the quick, condensed version, you can find it at the bottom of this page in the recipe card. Otherwise, for detailed notes and instructions, just keep on reading. I hope you enjoy!

Ingredients

Butter: To make it easier to mix, I recommend cutting your butter into cubes. It also really helps if you soften it before you begin baking. You can do this by letting it sit out at room temperature for 60 minutes or you can pop it in the microwave for 10-15 seconds.
Sugar: I use caster sugar in my cupcakes, which is just a finer version of granulated white sugar. It can also be found under the name 'superfine sugar' in the USA.
Eggs: We need three eggs for this recipe. I used medium eggs so if you're using smaller ones, you may need to add a splash of milk at the end to help loosen the batter.
Vanilla extract: To enhance the flavour of the cupcakes.
Self-raising flour: Self-raising flour is simply plain/all-purpose flour with baking powder already added to it. If you don't have any to hand, you can just use plain flour and add 2 teaspoons of baking powder.
Strawberry jam: This is what you'll use for filling the inside of the cupcakes. Feel free to use raspberry jam if you prefer.
Icing sugar: To dust on top of the cupcakes and to sweeten the whipped cream topping. Icing sugar is also known as confectioner's sugar or powdered sugar.
Double cream: Double cream is the type that becomes thick when you whip it. We'll add some icing sugar and a little vanilla to create the perfect Victoria sponge cupcake topping.
Fresh strawberries: Optional but recommended! I added fresh strawberry halves on top of the cupcakes for decoration and extra flavour.

victoria sponge cupcake cut in half to show jam filling

Equipment

Here's what you'll need to make these cute mini Victoria sponge cakes:

Mixing bowls and utensils: A large and a medium-sized mixing bowl, a wooden spoon and some smaller spoons.
Cupcake tin and cases: A 12-hole cupcake tin and 12 paper cupcake cases.
Piping nozzle or apple corer: You'll need one of these to cut out a hole into the middle of each cupcake. I used a piping nozzle to do this and also to pipe the cream on top.
Piping bags: You can use teaspoons to fill the cupcake and spread the cream on top but it's a lot easier and neater if you use piping bags.
Electric whisk: To whip up the double cream topping. You can also use a stand mixer if you have one.
Food scale: If you're looking for baking success on the first try, I recommend using a food scale. Cup measurements just aren't as accurate as weighing in grams.

How to make Victoria sponge cupcakes

Step 1: Preheat your oven to 180°C (or 160°C for fan ovens). Line a cupcake tin with 12 paper cases.

Step 2: In a large bowl, cream together 190g of softened butter and 190g of caster sugar until fluffy. Stir in 1 teaspoon of vanilla extract.

butter and sugar cream together in a bowl

Step 3: Next add 3 eggs and 190g of self-raising flour and mix everything together to make a smooth batter. It's easier if you stir them in a little bit at a time.

Step 4: Divide the cupcake batter between the 12 cases and bake for 20-25 minutes, until a toothpick through the middle comes out clean. Once they're done baking, transfer the cupcakes to a wire rack and leave them to cool completely.

Step 5: Once the cupcakes have cooled, use a piping tip or an apple corer to cut a hole in the middle of each cupcake. Use a piping bag to pipe strawberry jam into each cupcake.

Step 6: Now prepare the topping! Add 400ml of double cream to a bowl along with 40g of icing sugar and ½ a teaspoon of vanilla extract. Use an electric whisk or stand mixer to whip it up until thick.

Step 7: Transfer the whipped cream topping to a piping bag fitted with a large star nozzle. Pipe a swirl of cream onto each cupcake.

Step 8: Cut 6 strawberries in half and use them to top the cupcakes immediately before serving. Dust your mini Victoria sponges with icing sugar if desired.

Step 9: Share your creation with family and friends and enjoy!

Top tips for success

If your cake batter is too thick to mix, you can add a splash of milk to help loosen it. This will probably only be needed if you use small eggs.
To make filling the cupcakes with jam neater and easier, use a piping bag.
Use a deep cupcake tin for the perfect cupcake shape.
Always use a food scale to ensure accuracy.

FAQ

Below you'll find the answers to some of my most frequently asked baking questions.

How long do Victoria sponge cupcakes last?

They'll taste best on the day of making them but will last for up to 3 days. Make sure to keep them in the fridge (in an airtight container) so the cream topping doesn't spoil.

Can I freeze them?

You can freeze the cupcakes, but I recommend filling and topping them on the day of serving for ultimate freshness. Pop the plain cupcakes in an airtight container and freeze for up to 3 months. To defrost, leave them out at room temperature for an hour or two until fully thawed, then fill and top them as directed in the recipe.

Can I use low fat cream?

No, low fat cream will not whip properly. You have to use full-fat double cream to get the thick texture.

white cake stand full of victoria sponge cupcakes

More cupcake recipes:

I hope you like these Victoria sponge cupcakes. If you make them at home, please let me know how it goes by leaving a comment and rating below. Enjoy!