Victoria Sponge Cupcakes

By Lucy Parissi

4.67 from 6 votes

, Updated Aug 19, 2025

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These delicious Victoria Sponge Cupcakes are a miniature version of the classic Victoria Sponge Cake. 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.

Mini Victoria sponge cupcakes filled with cream and berry jam are stacked on a white board, with a jar of jam, a knife, and a glass stand holding more cupcakes in the background. Small flowers decorate the scene.

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.

I think an afternoon tea party / viewing of The Crown with Victoria Sponge cupcakes and some scones would be just the thing, don’t you? 😉

Three Victoria sponge cupcakes filled with cream and berry jam are stacked on a white surface, dusted with powdered sugar. Additional cakes and a glass cake stand appear in the background, along with small flowers.

Table of Contents

You will need

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

  • Self-rising flour or all-purpose flour and baking powder – make sure they are fresh!
  • Sugar – superfine sugar/ caster / baking sugar works best as it dissolves quickly in the batter.
  • Softened unsalted butter or a baking spread.
  • Large eggs at room temperature.
  • Vanilla bean paste or vanilla extract
  • Fresh lemon juice.
  • Heavy cream, powdered sugar and jam for the filling

Essential equipment

Three small Victoria sponge cakes filled with cream and jam are dusted with powdered sugar. They are arranged on a white plate with a teapot and stacked teacups in the blurred background.

How to make Victoria Sponge Cupcakes

  1. 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.
  2. 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.
A hand is using a black electric hand mixer to blend dough for Victoria sponge cupcakes in a large white mixing bowl. The mixture appears partially combined, with visible flour and dough.
  1. Divide the batter evenly between 12-14 large cupcake cases and bake until the cupcakes are golden and risen. Cool on a wire rack.
A person holds a muffin tray filled with white cupcake liners, each containing unbaked Victoria sponge cupcakes batter, against a white background.
  1. Add the cold cream, powdered 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. 
  2. Gently peel off the paper cases from the cupcakes and then slice in half using a serrated knife.
A person holds a metal mixing bowl of whipped cream while using a handheld electric mixer on a white surface, prepping the perfect topping for an Air Fryer Pavlova.
  1. 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.
  2. Dust with icing sugar, arrange on a pretty cake stand and serve immediately! 
A close-up of Victoria sponge cupcakes, one topped with whipped cream and berry jam, others filled with cream and jam, on a patterned white surface.

Recipe Notes, Tips and FAQs

  • Can I use all-purpose / plain flour? Absolutely! Simply add 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.
Mini Victoria sponge cupcakes filled with cream and jam are stacked on a glass cake stand. A jar of jam, a vase of pink flowers, and a single mini cake are arranged on the white surface nearby.

YOU WILL ALSO LOVE

HAVE YOU MADE MY VICTORIA SPONGE CUPCAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Three Victoria sponge cupcakes filled with cream and berry jam are stacked on a white surface, dusted with powdered sugar. Additional cakes and a glass cake stand appear in the background, along with small flowers.
Pin Print
4.67 from 6 votes

Victoria Sponge Cupcakes

By Lucy Parissi | Supergolden Bakes
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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 – 14
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Video

Equipment

Ingredients

For the cupcakes

  • 1 ¼ cups (175g) self-rising flour or see notes
  • ¾ cup (175g)) softened unsalted butter or baking spread (Stork)
  • ¾ cup (175g) sugar , ideally superfine sugar / caster
  • 2 large eggs , room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tbsp lemon juice

For the filling

  • 1 cup (240ml) cream double / heavy cream, cold
  • ½ cup (60g) sugar powdered sugar / icing sugar, sifted
  • 2 tsp vanilla bean paste or extract
  • Jam , as needed

Instructions 

  • Preheat the oven to 325°F (160°C) 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.
    1 ¼ cups (175g) self-rising flour, ¾ cup (175g)) softened unsalted butter , ¾ cup (175g) sugar, 2 large eggs, 2 tsp vanilla bean paste, 1 tbsp lemon juice
  • 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, 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.
    1 cup (240ml) cream, ½ cup (60g) sugar , 2 tsp vanilla bean paste
  • 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.
    Jam
  • 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.

Nutrition

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

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Like this recipe? Leave a comment below!

You may also like:

4.67 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Lynn says:

    you for got what oven temperature of your cup caked?

    Reply
    1. Lucy Parissi says:

      Hi Lynn, it is listed in the recipe card (325°F/ 160°C)

      Reply