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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 - 14
Calories: 320 kcal
Course: Snacks , Cake
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  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 and sandwich with the top half.
  7. 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 Information

Calories 320kcal (16%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 86mg (29%) Sodium 123mg (5%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 698IU (14%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12- 14

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 123mg 5%
Potassium 45mg 1%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 698IU 14%
Vitamin C 1mg 1%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.