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    Victoria Sponge Cupcakes

    05/09/2012 by thebakingexplorer 46 Comments

    Jump to Recipe Jump to Video Print Recipe
    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 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 cream so that's what I've filled these mini versions with. I think these cupcakes would be so lovely for Mother's Day, or perhaps a baby shower.

    This post may contain affiliate links. I earn from qualifying purchases.

    Victoria Sponge Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, my preferred brand is Stork. I find baking spread gives a better rise and fluffier result with baking cupcakes.
    • For the best flavour, I recommend using a good quality vanilla extract and not an essence
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Victoria Sponge Cupcakes

    Make the sponge batter by mixing together butter or baking spread and caster sugar. Add egg, milk and vanilla extract and mix in. Use a spatula to gently fold in the self raising flour.

    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 25-30 minutes until they are risen and a thin skewer inserted in the centre comes out clean.

    When the cupcakes are fully cooled, remove the cupcake cases and cut them in half horizontally. 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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Victoria Sponge Cupcakes

    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 25-30 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.

    Is butter or a baking spread better for cupcakes?

    I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. It will also save you a lot of time and arm ache using an electric mixer to whip the cream. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    Victoria Sponge Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container, if you have added the whipped cream they you will need to keep them in the fridge. The whipped cream is better the fresher it is, so I do recommend adding this close to serving. You can freeze the cupcakes before cutting them in half and filling them. To freeze them, wrap the fully cooled 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 xanthan 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. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    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 could also fill the cupcakes with buttercream or ganache instead of whipped cream.
    • For piping the whipped cream, I used a Wilton 4B piping nozzle.
    Victoria Sponge Cupcakes

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    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

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Victoria Sponge Cupcakes

    More afternoon tea recipes...

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    • Blackcurrant & Mascarpone Viennese Whirls
      Blackcurrant & Mascarpone Viennese Whirls
    • Battenberg Cake
      Battenberg Cake
    • Raspberry & White Chocolate Cupcakes
    • Fruit Scones
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    • Lemon Cupcakes with Lemon Curd Filling
      Lemon Cupcakes with Lemon Curd Filling
    Victoria Sponge Cupcakes

    Victoria Sponge Cupcakes

    Miniature versions of Victoria sponge filled with jam and cream
    4.78 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread softened, unsalted
    • 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
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 140C Fan/325F/Gas Mark 3 and line a cupcake tin with paper cases
    • To make the cupcakes, mix together the butter/baking spread and caster sugar until smooth and fluffy, ideally using an electric mixer this will take about 3 minutes
    • 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, or fold in with a spatula
    • Divide the mixture between the cupcakes cases, and bake them for 25-30 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 2-3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes, my preferred brand is Stork. I find baking spread gives a better rise and fluffier result with baking cupcakes.
    • For the best flavour, I recommend using a good quality vanilla extract and not an essence
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 286kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 122mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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

    « Trifle Cupcakes
    Rose & Lemon Fondant Fancies »

    Reader Interactions

    Comments

    1. Cakeyboi

      September 05, 2012 at 9:24 pm

      5 stars
      Very nice twist on a traditional treat!

      Reply
      • Kat Buckley

        July 25, 2013 at 10:39 pm

        Thanks Stuart!

        Reply
      • Anonymous

        November 13, 2021 at 11:27 am

        4 stars
        Amazing!! Been using this recipe for ages! However, it says cook time is 20 minutes but then in the method it says 30 mins. A couple of times I’ve read this in the method and they came out quite over cooked.

        Reply
        • thebakingexplorer

          November 14, 2021 at 12:30 pm

          Hi, I'm so pleased you enjoy this recipe! Sorry about the confusion, I've updated that now. I recommend 25-30 minutes baking time but all ovens are different and you know yours best.

          Reply
          • Anonymous

            December 08, 2021 at 11:04 pm

            Thank you!

            Reply
      • Penny

        July 12, 2022 at 6:08 pm

        5 stars
        Hey! I'm based in Germany but moved over from the UK. This was a fantastic recipe, and I'll share my alterations.
        1. Your estimate for 1 and 3/4 teaspoons of baking powder for 200g plain flour was spot on. They have risen really well!
        2. I had medium eggs, so I weighed my eggs and used 3 medium instead of 2 large. Egg-weighing is an option if you don't have large eggs in the house.
        3. We had no vanilla extract in the house, but most german households have 'Vanilla Zucker' 8g packs. I swapped 8g of sugar for the vanilla zucker and added an extra teaspoon of milk to make up for the lost moisture.
        4. My batch would have made 13 or 14 cakes. I divided the mixture between 12 and have mini nuclear mushroom clouds but they are very delicious and soft!

        Such a delightful recipe and a little taste of home. I miss British bake sales and afternoon tea with my friends, but these are perfect. I'll be sharing them with friends tomorrow loaded up with double cream, lemon curd and cherry jam!

        Reply
        • thebakingexplorer

          July 14, 2022 at 2:25 pm

          Hi Penny! I'm so pleased you enjoyed the recipe, and it's great to know the plain flour and baking powder worked. It does sound like they rose a little too much though! Either way, they will certainly be tasty especially with your filling ideas!

          Reply
    2. sahrish ali

      September 15, 2012 at 2:45 am

      Looking delicious. Agree with Cakeboi, These sponge cupcakes are special addition on treat.

      Reply
      • Kat Buckley

        July 25, 2013 at 10:40 pm

        Thank you! They really are so yummy 🙂

        Reply
    3. Nikki

      December 02, 2019 at 9:20 am

      Need to make and transport these, notnsure how.

      Reply
      • thebakingexplorer

        December 02, 2019 at 2:19 pm

        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.

        Reply
    4. Becky

      June 23, 2020 at 9:39 am

      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

      Reply
      • thebakingexplorer

        June 23, 2020 at 4:39 pm

        Hi Becky, yes you do it all together 🙂

        Reply
    5. Samin

      July 04, 2020 at 3:27 pm

      5 stars
      Tasty, easy. End up making more than 12 though!

      Reply
    6. Sharon

      October 25, 2020 at 12:31 am

      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.

      Reply
      • thebakingexplorer

        October 25, 2020 at 1:31 pm

        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 🙂

        Reply
        • Sharon

          October 25, 2020 at 2:20 pm

          Many thanks. Just tried one for breakfast to have a sneak preview and it tasted wonderful!

          Reply
    7. Kom

      November 30, 2020 at 5:17 pm

      These look yummy can I bake these and ice them a day in advance of delivery? Will the cream be ok

      Reply
      • thebakingexplorer

        November 30, 2020 at 9:29 pm

        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.

        Reply
        • Kom

          November 30, 2020 at 10:40 pm

          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?

          Reply
    8. Jody Burgess

      December 27, 2020 at 9:53 am

      5 stars
      Used this recipe to make Christmas tree and wreath cupcakes. As always a great recipe x

      Reply
      • thebakingexplorer

        December 27, 2020 at 1:25 pm

        Thank you so much!

        Reply
    9. Aleece

      January 26, 2021 at 6:03 pm

      Any idea why mine would have a dip in the middle???

      Reply
      • thebakingexplorer

        January 26, 2021 at 9:34 pm

        Hi Aleece, there a few reasons this can happen: oven temp too high, over beating the batter, opening the oven door too soon, raising agent is out of date, taking them out of the oven too early, the recipe wasn't followed exactly. I hope that helps and leads you to the issue! 🙂

        Reply
      • Danielle Simpson

        August 07, 2021 at 5:18 pm

        5 stars
        Just made these they're absolutely beautiful!!! 😍 thanks kat for this recipe ❤

        Reply
    10. Tara

      February 21, 2021 at 9:01 am

      Hi 👋 I was just wondering if you are able to bake these, peel the case off and cut them in half and store them and do the cream filling the day after? Will they stay soft and how would you store them? Would you cut them in half the day you are doing the cream?
      Sorry for all the questions haha! Thanks 😊

      Reply
      • thebakingexplorer

        February 21, 2021 at 5:17 pm

        Hi Tara, if you want to make the cupcakes the day before then you can leave them in the paper cases and store them overnight in an airtight container in a cool place 🙂

        Reply
    11. Alison Bulto Dowd

      February 26, 2021 at 6:36 pm

      5 stars
      Made these today and I’m really pleased with them. Followed the instructions to a tee and they came out perfectly. As a food photographer I’m always looking for visual joys and this one hit the mark. Oh....and they are delicious with a nice cup of tea 😍

      Reply
    12. Aaron

      March 26, 2021 at 10:01 am

      Delicious 😋

      Reply
    13. Salad

      March 31, 2021 at 9:29 pm

      5 stars
      I've just made the large victoria for my mum's birthday tomorrow, looks lovely. Will look even better with the cream and strawberries. Now I'm adapting it. Has to be gluten, egg, dairy and soya free. I've bought some coconut cream which you treat like other double cream also I've made strawberry raspberry and lime jam . I'll take photos tomorrow, sadly they won't look like yours!

      Reply
      • thebakingexplorer

        March 31, 2021 at 9:58 pm

        I'm glad the cake turned out well, please do let me know how you get on adapting it!

        Reply
    14. Lee

      April 05, 2021 at 5:50 am

      I’m making mini cupcakes how long would I cook them for in the oven?

      Reply
      • thebakingexplorer

        April 05, 2021 at 8:16 am

        Hi Lee, I've never made mini cupcakes using this recipe. I've googled it and it said that mini cupcakes take around 10-15 minutes, so I think this recipe will be similar. I hope that helps!

        Reply
    15. Lauren Birch

      April 17, 2021 at 2:49 pm

      5 stars
      Loved making these yummy Victoria sponge cupcakes. The recipe was nice and easy to follow, will definitely make them again xx

      Reply
    16. EM Hand

      May 08, 2021 at 9:37 am

      5 stars
      I have used various Victoria Sponge recipes but this one literally 'takes the cake!' Very easy recipe AND delicious! I made these cupcakes for my husband's birthday (he's a picky Victoria Sponge eater) and he and the kids could not stop raving about how good they were! Not a crumb left on the plate! This is my new go-to thank you!!

      Reply
      • thebakingexplorer

        May 08, 2021 at 1:18 pm

        Oh wow thank you so much for this amazing feedback!!

        Reply
    17. Emily

      July 26, 2021 at 8:05 pm

      5 stars
      Absolutely lovely recipe! I made them recently, they tasted delicious and went down well with my family. Prefect size for a little sweet treat!

      Reply
    18. Aneeka

      October 31, 2021 at 1:47 pm

      I have tried this recipe and followed it exactly but my cupcakes are stuck to the paper cases so can’t peel them off in a nice shape. not sure where I’ve gone wrong 🙁

      Reply
      • thebakingexplorer

        October 31, 2021 at 10:51 pm

        Hi Aneeka, are you letting the cupcakes cool completely before peeling the cases off? Warm cupcakes will stick to the paper case. Other than that, it could be the brand of cases you are using. Perhap try a different brand and see if that changes it.

        Reply
        • Heidi

          January 15, 2022 at 6:30 am

          2 stars
          Not as simple as it says. Tastes fine, but dense and complete flops. Looked great going in, light and fluffy, but ended up sunken heavy pits of despair. Reading other sponge recipes I think too much mixing, plus seems odd to whisk flour in... Recipe states 20 min to cook, then 25-30, actual cook time over 35 mins. Not recommended unless you're a very confident baker.

          Reply
          • thebakingexplorer

            January 15, 2022 at 8:22 pm

            Hi Heidi, I'm sorry to here this happened! Unfortunately I would have to disagree with you - this is a very simple recipe and I absolutely recommend it for a beginner baker. Something definitely went wrong for you along the way somewhere, cakes rising and then falling again can be an indicator of the following: over mixing, oven temp too high, too much raising agent, ingredients mixed in wrong order. As stated in the recipe, the flour should be whisked in gently with a hand whisk. I do this for all the cake recipes on my website and I've never had any issues or negative feedback about it. Hopefully this has helped you for next time!

            Reply
    19. Elaine

      September 14, 2022 at 7:37 pm

      5 stars
      Amazing recipe, I've just tried it with great success! I've always wanted to make these dainty little cakes but not found a suitable recipe, so thank you very much for not only the recipe but the guidance which is invaluable.

      Reply
    20. Someone

      November 18, 2022 at 6:22 pm

      5 stars
      This recipe is sooooo cool 😎 I tried it and it worked soooo well 😀!!!! Can you make a sugar free muffin recipe? Thank you 😊!

      Reply
    21. Mikana

      May 24, 2023 at 10:18 pm

      Hello ,

      I am unable to find self raising flour.
      Can I use normal flour instead ? If yes , may I know how much baking power should be added ?

      Reply
      • thebakingexplorer

        May 26, 2023 at 7:54 pm

        Hi Mikana, yes you can use plain flour, there is a paragraph detailing this swap further up 🙂

        Reply
    22. Marie

      October 13, 2024 at 3:24 pm

      5 stars
      Tried this recipe today and the cupcakes turned out perfectly! Very light and fluffy to say the least, a great recipe thank you. X

      Reply

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