Victoria Sponge Cupcakes Recipe
These Victoria Sponge Cupcakes are a twist on a British Classic. Vanilla cupcakes sandwiched with sweetened whipped cream and jam. These make the perfect addition to your afternoon tea.
Servings: 12 cupcakes
Calories: 343kcal
Ingredients
Vanilla cupcakes
- 170 g unsalted butter room temperature
- 200 g granulated sugar or caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 190 g self-raising flour or 190g/1½ cups plain (all-purpose) flour, 1½ teaspoon baking powder and ½ teaspoon salt.
- 60 ml whole milk
- 80 g strawberry jam
- 30 g powdered icing sugar (confectioners’ sugar)
Cream filling
- 240 ml double cream (heavy cream)
- 8 g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- fresh strawberries to decorate optional
Instructions
- Cream butter and sugar together. Preheat the oven to 160C (320F). Add the butter and sugar into a large bowl and beat on medium-high speed using an electric hand-held whisk until pale and fluffy, about 3 minutes.
- Add in the eggs and extract. Gradually add the eggs, one at a time beating well after each addition. Add the vanilla extract in with the first egg. Make sure to scrape down the base and sides of the bowl after each addition. (If the mixture looks as if it might curdle, mix in a few tablespoons of the flour in).
- Add flour then milk. Sift over the flour and beat on low until a few flour streaks remain. Next, fold in the milk until incorporated.
- Fill cupcake cases, bake then halve. Place cupcake cases into a cupcake pan. Using an ice cream scoop, divide the batter evenly between the cupcake cases making sure not to fill more than ¾ full.Bake in the preheated oven for 18-25 minutes until the cupcakes are golden and spring back when lightly touched. Leave cupcakes to cool in the pan for 5 minutes before removing them from the pan and cooling completely on a wire rack.Once completely cooled, remove the paper liners and using a serrated knife, slice the cupcakes in half
- Fill and decorate! In a medium bowl, add the cream, 1 teaspoon vanilla extract and 1 tablespoon powdered icing sugar and whip until firm peaks. Spoon the cream into a piping bag fitted with your favourite piping tip. Place jam in a piping bag or small ziplock back with the corner cut off. Pipe cream onto the bottom halves of the cupcake. Pipe strawberry jam on top of the cream. (You can spoon the cream and jam onto the cupcake base if you prefer.) Carefully place the top of the cupcakes over the jam. Dust the cupcake tops with powdered icing sugar and decorate with a sliced strawberry. Set aside for 30 minutes for the cream to set. Serve with your favourite cup of tea!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Use Plain (All-Purpose Flour): Replace the self-raising flour with plain flour. Here's what you'll need: 190g/1½ cups plain (all-purpose) flour, 1½ teaspoon baking powder and ½ teaspoon salt.
To Store: Filled cupcakes can be kept in an airtight container in the refrigerator for 2-3 days. Note that the sponge will tighten once refrigerated so leave the cupcakes at room temperature for 30 minutes before serving.
Unfilled cupcakes can be stored at room temperature for up to 3 days. To Freeze: The finished Victoria Sponge Cupcakes don't freeze, unfortunately. However, you can freeze the undecorated cupcakes in a freezer-safe container for up to 3 months. Defrost overnight at room temperature. TIP 1: Room temperature ingredients. I cannot stress the importance of having room temperature butter and eggs. It produces a more tender sponge but also allows for flatter tops if the batter is at room temperature before going onto the oven. TIP 2: Lower oven temperature. Minimise those cupcake domes by baking the cupcake at a slightly lower temperature but for longer. TIP 3: Scrape down the base and sides of the bowl often. This ensures even mixing of the batter so that you aren't left with uneven streaks throughout the sponge. TIP 4: Use an ice cream scoop to fill the cupcake case. The best tip to minimise mess and fill the cases evenly.
Unfilled cupcakes can be stored at room temperature for up to 3 days. To Freeze: The finished Victoria Sponge Cupcakes don't freeze, unfortunately. However, you can freeze the undecorated cupcakes in a freezer-safe container for up to 3 months. Defrost overnight at room temperature. TIP 1: Room temperature ingredients. I cannot stress the importance of having room temperature butter and eggs. It produces a more tender sponge but also allows for flatter tops if the batter is at room temperature before going onto the oven. TIP 2: Lower oven temperature. Minimise those cupcake domes by baking the cupcake at a slightly lower temperature but for longer. TIP 3: Scrape down the base and sides of the bowl often. This ensures even mixing of the batter so that you aren't left with uneven streaks throughout the sponge. TIP 4: Use an ice cream scoop to fill the cupcake case. The best tip to minimise mess and fill the cases evenly.
Nutrition
Calories: 343kcal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 27mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg