There’s something undeniably charming about a Victoria sponge cake. Soft, buttery sponge layered with sweet jam and cream, it’s the kind of treat that feels both simple and indulgent at the same time. But what if you could enjoy that same classic flavour in a fun, bite-sized version? Enter Victoria sponge cupcakes—a delightful twist on a timeless favourite.
These cupcakes are everything you love about the classic Victoria sandwich recipe: light sponge, fruity jam, and cream, but baked into individual servings. Perfect for afternoon tea, family gatherings, or even as a sweet little pick-me-up with your morning coffee.
A Little History Behind the Victoria Sponge
The original Victoria sponge cake was named after Queen Victoria, who adored having a slice with her afternoon tea. Over the years, bakers like Mary Berry have made the Mary Berry-style Victoria sponge recipe famous for its balance of simplicity and elegance. And now, by turning it into cupcakes, you get the same beloved recipe in a more modern, fun way.
Ingredients You’ll Need
For 12 fluffy Victoria sponge cupcakes, you’ll need:
For the sponge:
- 175 g (¾ cup) unsalted butter, softened
- 175 g (¾ cup) caster sugar
- 3 large eggs
- 175g (1 ½ cups) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the filling:
- 100 g (⅓ cup) strawberry or raspberry jam
- 150 ml (½ cup) double cream, whipped until soft peaks
- Icing sugar, for dusting
(For a richer twist, see below how to make a Mary Berry Victoria sponge with buttercream version.)
Step-by-Step Instructions
Step 1: Prep the Oven
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cases.
Step 2: Cream Butter & Sugar
In a mixing bowl, beat the butter and sugar until pale and fluffy. This step is key to achieving that light sponge texture.
Step 3: Add Eggs & Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Fold in the Flour
Sift in the flour and baking powder. Gently fold into the mixture, adding milk if the batter feels too thick.
Step 5: Bake the Cupcakes
Divide the mixture evenly between the cases. Bake for 18–20 minutes, or until golden brown and springy to the touch. Allow to cool on a wire rack.
Step 6: Fill with Jam & Cream
Once cooled, cut a small circle from the centre of each cupcake. Fill with a teaspoon of jam and a dollop of cream. Place the cut-out “lid” back on top.
Step 7: Finish & Serve
Dust lightly with icing sugar and enjoy with a cup of tea.
Expert Tips for Perfect Cupcakes
- Room-temperature ingredients make the batter smoother.
- Don’t overmix—it keeps the sponge light.
- Check doneness with a skewer—if it comes out clean, they’re ready.
- Prefer buttercream? Try the Mary Berry Victoria sponge with buttercream twist for a richer, sturdier filling.
Delicious Variations
- Swap strawberry jam for raspberry or apricot jam.
- Add fresh fruit like sliced strawberries or raspberries.
- Make mini versions for parties or kids’ snacks.
- Bake the same recipe as a full Victoria sponge cake if you prefer the traditional look.
Storage Tips
- Room temperature: Up to 2 days in an airtight container.
- Fridge: If filled with cream, store and eat within 24 hours.
- Freezer: Freeze plain sponges (unfilled) for up to a month.
Nutritional Information (Per Cupcake)
- Calories: ~220 kcal
- Fat: 11 g
- Carbohydrates: 26 g
- Sugar: 16 g
- Protein: 3g
(Approximate values—will vary depending on ingredients.)
Quick Recipe Card 📌
Victoria Sponge Cupcakes
Ingredients:
175g butter, 175g sugar, 3 eggs, 175g self-raising flour, 1 tsp baking powder, 1 tsp vanilla, 2 tbsp milk, 100g jam, 150ml cream, icing sugar.
Method:
- Preheat oven to 180°C (350°F). Line a muffin tin.
- Cream butter & sugar. Add eggs & vanilla.
- Fold in flour & baking powder. Add milk.
- Bake for 18–20 mins. Cool.
- Fill with jam & cream. Dust with icing sugar.
Final Thoughts
If you love a simple sponge cake recipe, you’ll adore these cupcakes. They capture all the elegance of the classic Victoria sandwich recipe, but in a more playful, bite-sized form. Inspired by the Victoria sponge recipe Mary Berry made famous, these little cakes are perfect for teatime, birthdays, or whenever you crave something sweet.
Whether you stick with whipped cream or go for the indulgent Mary Berry Victoria sponge with buttercream, this recipe will quickly become a go-to in your kitchen. One bite of these soft, jam-filled cupcakes and you’ll understand why the Victoria sponge cake has been a favourite for generations.
