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.
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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.
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? 😉
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
- Kitchen scales and measuring spoons
- Mixing bowls
- Cupcake tin and large cupcake cases
- Cooling rack
- Electric hand mixer
- Piping bags and large piping tips
- Cake stand to display the cupcakes
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.
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.
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.
Dust with icing sugar, arrange on a pretty cake stand and serve immediately!
Victoria Cupcakes Tips and FAQs
- Can I use 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.
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Victoria Sponge Cupcakes
Ingredients
For the cupcakes
- 175 g (1 cup + 1 tbsp) self raising flour or see notes
- 175 g (¾ cup + 1 tbsp) butter or baking spread (Stork)
- 175 g (¾ cup + 2 tbsp) caster sugar (superfine sugar)
- 2 eggs , large
- 2 tsp vanilla bean paste or extract
- 1 tbsp lemon juice
For the filling
- 240 ml (1 cup) cream double / heavy cream
- 60 g (½ cup) Icing sugar (powdered sugar)
- 2 tsp vanilla bean paste or extract
- Jam , as needed
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!
Video
Notes
- 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.
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