Victoria Sponge Cupcakes

By Lucy Parissi

4.67 from 6 votes

, Updated Aug 19, 2025

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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.

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-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

• 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

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.

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

4. 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. 
5. Gently peel off the paper cases from the cupcakes and then slice in half using a serrated knife.

6. 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.
7. Dust with icing sugar, arrange on a pretty cake stand and serve immediately! 

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.

YOU WILL ALSO LOVE

• Easy Foolproof Victoria Sponge Cake
• Chocolate Cupcakes with Baileys Frosting
• Lemon Drizzle Cupcakes
• Simply the BEST Biscoff Cupcakes!

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!

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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 minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 – 14

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Equipment

• Cordless Hand Mixer
• Measuring Cups and Spoons
• Digital scales

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.

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