Victoria Sponge Cupcakes

Victoria Sponge Cupcakes

These Victoria Sponge Cupcakes are a daintier version of the classic and well loved Victoria Sponge Cake. As much as I love a big slice of Victoria Sponge Cake, sometimes it’s hard to make it look pretty. If you are hosting an afternoon tea party, mini Victoria Sponge Cupcakes are a delightful way to serve this traditional treat. Victoria Sponge is usually made with a jam filling, and sometimes jam and buttercream. My favourite filling is jam and whipped double cream – I just adore that combination!

How to make Victoria Sponge Cupcakes…

I made the sponge batter then divided the mixture into 12 cupcake cases in a tray. It doesn’t matter which colour paper cases you use as you’re going to peel them off anyway. Or you could even use silicone cases.

They baked on 160C Fan/180C/350F/Gas 4 for 20 minutes until they were golden brown. When the cupcakes were fully cooled I cut them in half.

Onto the bottom layer I piped blobs of whipped cream, then drizzled jam over and between the blobs. I pressed the top back on and dusted them all with icing sugar.

Victoria Sponge Cupcakes

How do I get flat tops on my cupcakes?

There are a few things you can do to achieve a flat top on your cupcakes:

  • Bake them on a low temperature in the centre of the oven. I bake my cupcakes on 160C Fan. Some ovens run hotter than the dial says, so an oven thermometer can give you an accurate result. Try turning your oven down next time you make cupcakes, and bake them for a bit longer, and you’ll see a difference.
  • Another important thing is not to overfill your cupcake cases. If you put too much mixture in you will get a ‘peak’ as they bake. Aim to fill them two thirds full. An ice cream scoop can be helpful to create an equal amount of batter per cupcake.
  • Don’t over mix your batter when you add the flour, you only want to mix until you can’t see flour anymore.
  • Once you’ve made your cupcake batter, get it into the oven straight away. Leaving it sat out will affect the final result.
Victoria Sponge Cupcakes

The Victoria Sponge Cupcakes looked absolutely adorable! Almost too pretty too eat (but not quite!) They are such a simple thing to make, but absolutely scrumptious. They’re the kind of thing where you just want to go back for more! I think these Victoria Sponge Cupcakes would be so lovely for Mother’s Day, or perhaps a baby shower.

Victoria Sponge Cupcakes

Recommended equipment & ingredients*

Cupcake tinElectric hand mixerPiping bags
Round piping nozzleWhite cupcake casesCupcake carrier

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More Victoria Sponge recipes…

Victoria Sponge Cake
Victoria Sponge Cake
Victoria Sponge Cupcakes

Victoria Sponge Cupcakes

Miniature versions of Victoria sponge filled with jam and cream
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cupcake
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Author: thebakingexplorer


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 150 ml Double cream
  • 1/2 tbsp Icing sugar
  • 1/2 tsp Vanilla extract
  • 3 tbsp Strawberry jam


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
  • To make the cupcakes, mix together the butter and caster sugar until smooth and fluffy, ideally using an electric mixer
  • Add the eggs and vanilla, and mix well with an electric mixer until well combined
  • Add the self raising flour and whisk in gently with a hand whisk
  • Divide the mixture between the cupcakes cases, and bake them for 20 minutes, or until then are golden brown and a thin skewer inserted in the centre comes out clean. Put them on a rack to cool completely
  • When the cupcakes are fully cooled, peel off the paper cases and use a knife to cut them in half horizontally
  • Whip up the double cream with the icing sugar and vanilla extract
  • Pipe blobs of whipped cream onto the bottom layer of cake, or spread it on with a spoon, then drizzle jam over the cream
  • Press the top of the cake back on and dust with icing sugar
  • Serve immediately and store leftovers in the fridge. Eat within 2 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Calories: 290kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 127mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

If you like this, check out more of my Cupcake recipes!

Victoria Sponge Cupcakes

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Victoria Sponge Cupcakes

17 comments / Add your comment below

    1. To transport them you can use a cupcake carrier (I got mine from Lakeland), a large tupperware container, a cake tin or an empty Roses or Quality Street tin.

  1. Do you need to whip the double cream first until it thickens and then add the icing sugar & vanilla or just do it all together? X

  2. 5 stars
    We often celebrate special occasions by going out for a traditional afternoon tea here in Toronto. Last year we had the chance to go for afternoon tea in London. Our restaurants are again on lockdown for indoor dining and it is too cold to eat outside. So, we decided to do our own afternoon tea. These were the perfect addition.

    1. Hi Sharon, I hope things get back to normal for your in Toronto soon (I visited a couple of years ago and I loved it there!) I love that you created your own afternoon tea at home, and I’m so glad you enjoyed these cupcakes as part of it 🙂

    1. Hi Kom, these cakes can be stored in the fridge for up to 2 days. After that the cream isn’t as nice, although technically you can keep most double cream for 3 days.

      1. Thanks for your reply – could I bake the cake tonight, cool them, peel the cases and put in an airtight container and then make icing and ice them in middle on wed will they be ok?

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