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 nice to have a mini version for easier serving. If you are hosting an afternoon tea party, these 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! - so that's what I've filled these mini versions with.
The cupcakes look 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 cupcakes would be so lovely for Mother's Day, or perhaps a baby shower.
How to make Victoria Sponge Cupcakes
Make the sponge batter then divide 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. You could even use silicone cases.
Bake for around 20 minutes until they are golden brown. When the cupcakes are fully cooled, cut them in half.
Onto the bottom layer pipe blobs of whipped cream, then drizzle jam over and between the blobs. Press the top back on and dust them all with icing sugar.
How do you get flat tops on 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 these cupcakes on 140C Fan for 30 minutes to get the flattest top possible. 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.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in the fridge. You can freeze the cupcakes before cutting them in half and filling them. To freeze them, wrap the cupcakes well in cling film or put them in an airtight container. Once they are filled with the jam and cream, they are not suitable for freezing.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¾ teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and a dairy free cream substitute for the filling.
More tips for making the Victoria Sponge Cupcakes:
- I filled the cupcakes with strawberry jam, but you could use raspberry, blackcurrant or even lemon curd
- You can use butter or a baking spread to make the cupcakes, I find baking spread (I use Stork) creates a lighter and fluffier result
- For the best flavour, I recommend using a good quality vanilla extract and not an essence
Recommended equipment & ingredients*
- Cupcake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Round piping nozzle
- White cupcake cases
- Cupcake carrier
- Cake tester
- Oven thermometer
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More Victoria Sponge recipes...
Victoria Sponge Cupcakes
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 2 Eggs large
- 2 tsp Vanilla extract
- 1 tbsp Milk
- 175 g Self raising flour
For the filling
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 3 tbsp Strawberry jam
- Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3 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, milk 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 30 minutes, or until then are lightly golden and a thin skewer or a cocktail stick inserted in the centre comes out clean. Put them on a cooling 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 spoon 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