Victoria Sponge Cupcakes

These delicious Victoria Sponge Cupcakes are a miniature version of the classic Victoria Sponge. Incredibly easy to make and perfect for sharing – these will be a huge hit at parties or simply with a cup of tea. Fill with my Easy Homemade Blackberry Jam.

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I first made these Victoria Sponge cupcakes as a treat to bring to my friend’s wedding party. My dainty little cupcakes filled with fresh whipped cream and jam disappeared so quickly I didn’t even get a chance to grab one!

I think you will absolutely love them too – they are easier to make than a large Victoria Sponge but with all the charm of this classic bake. 

They look so cute simply dusted with icing sugar and they are perfect for afternoon tea, wedding and baby showers or to pass around at birthday parties.

You will need

This recipe uses pantry staple baking ingredients and works best if the butter and eggs are at room temperature. 

  • Self raising flour or plain flour and baking powder
  • Caster sugar (also called superfine sugar / baking sugar)
  • Softened butter or baking spread such as Stork
  • Large eggs
  • Vanilla bean paste
  • Fresh lemon juice
  • Double cream, icing sugar and jam for the filling

Essential equipment

How to make Victoria Sponge Cupcakes

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Add the flour and sugar to your mixing bowl and give them a quick stir. Now add all the remaining ingredients and start beating on low speed until combined.

Increase the speed to maximum and beat for about a minute until the batter is smooth, scraping the bottom and sides of the bowl with a spatula, as needed.

Divide the batter evenly between 12-14 large cupcake cases and bake until the cupcakes are golden and risen. Cool on a wire rack.

Muffin tray with cupcakes ready for the oven

Add the cold cream, icing sugar and vanilla bean extract in a mixing bowl and start mixing on medium low speed until the cream thickens and forms peaks. Using a lower speed setting allows you more control and avoids overbeating the cream. 

Whisking cream in a bowl

Gently peel off the paper cases from the cupcakes and then slice in half using a serrated knife. Transfer the whipped cream into a piping bag fitted with a large star piping tip and pipe cream over the bottom half of the cupcakes. Add a little jam in the centre of the cupcakes – I used my homemade blackberry jam – and sandwich with the top half.

vanilla cupcake sliced in half and topped with whipped cream and a blob of jam

Dust with icing sugar, arrange on a pretty cake stand and serve immediately! 

Victoria sponge cupcakes on a ceramic board with tea cups, tea pot and vase of flowers behind them

Victoria Cupcakes Tips and FAQs

  • Can I use plain flour? Absolutely! Simply add one teaspoon of baking powder and a pinch of salt. Check whether your ingredients are still fresh, especially if you don’t bake very often!
  • Only fill your cupcake cases until ⅔ full to achieve perfect flat tops and avoid spills. I used plain paper cases and they need to be gently peeled off before the cupcakes are filled.
  • The cupcakes can be made one or two days in advance and kept in a cake container at room temperature until you are ready to fill them.
  • Victoria sponge cupcakes are best shared as soon as they are filled as they contain fresh cream. You can store any left over in the fridge for a day or so. 
  • You can freeze the cupcakes if you like (prior to filling them). Cool completely, wrap them in clingfilm and freeze for up to three months. Thaw in the fridge or at room temperature.
Victoria sponge cupcakes piled on a glass cake stand

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Victoria sponge cupcakes filled with whipped cream and jam on a ceramic board

Victoria Sponge Cupcakes

These delicious Victoria Sponge Cupcakes are a miniature version of the classic Victoria Sponge. Incredibly easy to make and perfect for sharing – these will be a huge hit at parties or simply with a cup of tea.

Print
Rate

Course: Afternoon Tea, Cake

Cuisine: British

Keyword: Victoria Sponge Cupcakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 – 14

Calories: 320kcal

Instructions

  • Preheat the oven to 160C (325F) and line a 12 hole tin with large cupcake cases. You will have enough batter for 12-16 cupcakes so you may need to bake in two batches.

  • Add the flour and sugar to your mixing bowl and give them a quick stir. Now add all the remaining ingredients and start beating on low speed until combined.

  • Increase the speed to maximum and beat for about a minute until the batter is smooth, scraping the bottom and sides of the bowl with a spatula, as needed.

  • Divide the batter evenly between 12-14 large cupcake cases and bake until the cupcakes are golden and risen. Cool on a wire rack, gently peel off the paper cases and then slice in half using a serrated knife.

  • Add the cold cream, icing sugar and vanilla bean extract in a mixing bowl and start mixing on medium low speed until the cream thickens and forms peaks. Using a lower speed setting allows you more control and avoids overbeating the cream.

  • Transfer the whipped cream into a piping bag fitted with a large star piping tip and pipe cream over the bottom half of the cupcakes. Add a little jam in the centre of the cupcakes and sandwich with the top half.

  • Dust with icing sugar, arrange prettily on a cake stand and serve immediately!

Notes

Tips and FAQs
Can I use plain flour? Absolutely! Simply add 1 ½ teaspoons of baking powder and a pinch of salt.
Check whether your ingredients are still fresh, especially if you don’t bake very often!
Only fill your cupcake cases until ⅔ full to achieve perfect flat tops and avoid spills.
The cupcakes can be made one or two days in advance and kept in a cake container at room temperature until you are ready to fill them.
Victoria sponge cupcakes are best shared as soon as they are filled as they contain fresh cream. You can store any left over in the fridge for a day or so.
You can freeze the cupcakes if you like (prior to filling them). Cool completely, wrap them in clingfilm and freeze for up to three months. Thaw in the fridge or at room temperature.

Nutritional Info

Calories: 320kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 123mg | Potassium: 45mg | Fiber: 1g | Sugar: 21g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg




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