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Victoria Sponge Cupcakes

Victoria Sponge Cupcakes

Miniature versions of Victoria sponge filled with jam and cream

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


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and vanilla, and mix well

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. When the cupcakes are fully cooled, peel off the paper cases and use a knife to cut them in half horizontally
  7. Whip up the double cream with the icing sugar and vanilla extract

  8. Pipe blobs of whipped cream onto the bottom layer of cake, then drizzled jam over and between the blobs

  9. Press the top of the cake back on and dust with icing sugar

  10. Serve immediately and store leftovers in the fridge. Eat within 2 days