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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 25 minutes
Total Time 40 minutes
Servings 12
Calories 286kcal
Author thebakingexplorer


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 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 days



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