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.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the cupcakes:
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175g self-raising flour
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175g caster sugar
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175g unsalted butter, softened
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3 large eggs
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1 tsp baking powder
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1 tbsp milk
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1 tsp vanilla extract (optional)
For the filling and topping:
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6 tbsp strawberry or raspberry jam
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200ml double cream, whipped (or buttercream if preferred)
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Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tray with paper cupcake cases.
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.
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.
Allow cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before filling.
Whip double cream until soft peaks form. If using buttercream, beat 100g softened butter with 200g icing sugar until smooth and fluffy.
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.
Dust with icing sugar for a classic look or top with a small swirl of cream and a fresh strawberry for an elegant touch.