Victoria Sponge Cupcakes

4.67 from 6 votes

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 Time15

Cook Time30

Total Time45

Course: Afternoon Tea, Cake

Cuisine: British

Keyword: Victoria Sponge Cupcakes

Servings: - 14

Calories: 320kcal

Author: Lucy Parissi | Supergolden Bakes

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!

Video

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