Mary Berry Victoria Sponge Cupcakes Recipe

Mary Berry’s Victoria Sponge Cupcakes bring a delightful twist to the British classic, turning the much-loved Victoria sandwich into perfectly portioned individual cakes. Each cupcake features a light, buttery sponge with a layer of jam and cream inside, topped with a dusting of icing sugar. These cupcakes are elegant yet easy to prepare, making them perfect for parties, tea gatherings, or a sweet homemade treat any day of the week.

What are Mary Berry Victoria Sponge Cupcakes?

Victoria Sponge Cupcakes are mini versions of the traditional Victoria sponge cake. Instead of large sandwich layers, the batter is baked in cupcake tins, then filled with jam and cream. Mary Berry’s method ensures the cupcakes remain moist, fluffy, and full of flavour while being much easier to serve and store.

Other Popular Mary Berry Recipes

• Mary Berry Coffee Victoria Sandwich
• Mary Berry 3-Egg Victoria Sponge
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Red Velvet Cake
• Mary Berry Red Velvet Cupcakes

Why This Recipe is Worth Trying

• Perfectly portioned – Great for sharing or gifting.
• Classic British flavour – Combines sweet jam, soft sponge, and creamy filling.
• Simple to make – Uses the reliable all-in-one method.
• Quick baking time – Ready in under 30 minutes.
• Elegant presentation – Beautiful for parties or afternoon tea.

Essential Ingredients to Make Mary Berry Victoria Sponge Cupcakes

For the cupcakes:

• 175g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 1 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract (optional)

For the filling and topping:

• 6 tbsp strawberry or raspberry jam
• 200ml double cream, whipped (or buttercream if preferred)
• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• 12-hole muffin or cupcake tray
• Paper cupcake cases
• Electric hand mixer or stand mixer
• Mixing bowls
• Cooling rack
• Small knife or cupcake corer

Step-by-Step Guide to Making Mary Berry Victoria Sponge Cupcakes

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tray with paper cupcake cases.

Step 2: Prepare the cupcake batter

Add butter, sugar, eggs, flour, baking powder, milk, and vanilla extract to a mixing bowl. Beat together using an electric whisk for about 1 minute until smooth and creamy.

Step 3: Fill and bake

Spoon the batter evenly into the cupcake cases, filling each about two-thirds full. Bake for 18–20 minutes or until golden brown and springy to the touch.

Step 4: Cool completely

Allow cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before filling.

Step 5: Prepare the filling

Whip double cream until soft peaks form. If using buttercream, beat 100g softened butter with 200g icing sugar until smooth and fluffy.

Step 6: Fill the cupcakes

Use a small knife or cupcake corer to remove the centre of each cupcake. Add a small spoonful of jam, followed by cream or buttercream. Replace the cake tops gently.

Step 7: Decorate and serve

Dust with icing sugar for a classic look or top with a small swirl of cream and a fresh strawberry for an elegant touch.

What I Got Wrong (And How I Fixed It)

• Overfilled cases – Caused overflow. Filling two-thirds full gave perfect domes.
• Cream melted – Cooling cupcakes completely before filling solved it.
• Uneven texture – Mixing only until smooth kept them light and fluffy.

Healthier Ways to Make Mary Berry Victoria Sponge Cupcakes

• Use light butter or low-fat spread instead of full-fat butter.
• Substitute half the sugar with stevia or coconut sugar.
• Replace cream with Greek yogurt for a lighter filling.
• Use homemade jam with less sugar for a healthier touch.

Ingredient Substitutions for Mary Berry Victoria Sponge Cupcakes

• Self-raising flour → 175g plain flour + 1 tsp baking powder.
• Butter → Dairy-free margarine for lactose-free cupcakes.
• Double cream → Coconut cream for a dairy-free alternative.
• Jam → Lemon curd or passion fruit curd for variation.

Pairing Ideas: What to Serve With Victoria Sponge Cupcakes

• Afternoon tea – A perfect pairing for a traditional treat.
• Fresh berries – Add brightness and colour.
• Whipped cream topping – For extra indulgence.
• Coffee or cappuccino – Complements the sweetness beautifully.
• Fruit compote – Adds a tangy contrast.

Expert Tips for Victoria Sponge Cupcakes Success

• Use room-temperature ingredients – Helps the batter blend evenly.
• Avoid overbaking – Keep an eye on them after 18 minutes.
• Cool before filling – Prevents cream from melting.
• Weigh ingredients accurately – Ensures consistency.
• Use quality jam – It makes a big difference in flavour.
• Don’t overmix – Light mixing keeps the crumb tender.

Creative Ways to Customize Victoria Sponge Cupcakes

• Add lemon or orange zest to the batter for citrus flavour.
• Top with chocolate drizzle for a modern twist.
• Fill with mixed berry jam for variety.
• Add a touch of almond extract for a deeper flavour.
• Decorate with edible flowers for an elegant finish.

Storing Victoria Sponge Cupcakes the Right Way

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate if filled with cream, and eat within 24 hours.
• Freeze unfilled cupcakes for up to 2 months and thaw before filling.

How to Reheat Victoria Sponge Cupcakes (If Needed)

• Microwave method – Warm each cupcake for 5–8 seconds for a soft texture.
• Oven method – Reheat unfilled cupcakes at 140°C for 5 minutes.
• From frozen – Thaw completely before adding the filling.

Nutritional Breakdown (per cupcake)

• Calories: ~290 kcal
• Protein: 4g
• Carbohydrates: 35g
• Fat: 15g
• Fibre: 1g
• Sugar: 24g

FAQs

How do you make Victoria sponge cupcakes light and fluffy?

To make Victoria sponge cupcakes light and fluffy, use room-temperature ingredients and beat the batter just until smooth. Overmixing can make the texture dense, while adding a little milk ensures a softer crumb.

When should you fill Victoria sponge cupcakes?

Always fill the cupcakes after they have completely cooled. Filling them while warm can cause the cream or buttercream to melt and make the sponge soggy.

Can you use buttercream instead of cream in Victoria sponge cupcakes?

Yes, buttercream works perfectly as a filling. It holds its shape longer than fresh cream and is ideal if the cupcakes will be stored or transported.

How do you stop the jam from soaking into the cupcakes?

Add a thin layer of buttercream or cream before spreading the jam. This creates a barrier and helps maintain distinct layers of flavour.

Wrapping It Up

Mary Berry’s Victoria Sponge Cupcakes are a charming way to enjoy a timeless British favourite in bite-sized form. With a soft sponge, creamy filling, and a touch of sweetness from the jam, these cupcakes are elegant yet easy enough for everyday baking. They’re perfect for tea parties, birthdays, or simply as a treat to brighten your day.

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