Victoria Sponge is a classic usually made with a jam filling, and sometimes jam and buttercream. If you are hosting an afternoon tea party, these mini Victoria Sponge Cupcakes are a delightful way to serve this traditional treat.
These cupcakes look absolutely adorable and are simple to make.
Lois the founder of Lois Caked it shares her Victoria Sponge cupcake recipe.
200g softened butter (you can use stork or baking spread)
200g caster sugar
200g self raising flour
3 medium eggs
2 tsps vanilla extract
Raspberry or strawberry jam
200g unsalted block butter (room temperature)
320g icing sugar
1 tsp vanilla extract
1 tbsp boiling water (optional)
- Preheat the oven to 160°C. Line a 12 hole cupcake tray with cases.
- Beat the butter and sugar together with a handheld mixer or wooden spoon until pale and fluffy. Sieve the flour into the butter and sugar mixture and gently combine with a spatula until the mix starts to come together. Don't mix fully.
- In a separate bowl, whisk the eggs together with a fork and then add the vanilla extract. Add the egg mixture to the batter and beat until a smooth consistency is formed. Make sure to scrape down the sides of the bowl so that all of the ingredients are fully incorporated.
- Divide the batter between the cases (filling each case slightly more than halfway) and bake for 18-22 minutes or until a skewer inserted in the middle comes out clean. Transfer the cupcakes to a wire rack and leave to cool completely.
- Once cooled, remove the core of each cupcake (you can use an apple corer, a piping nozzle or a butter knife). Remove the centre and then fill the cavity with jam before placing the centre back on top of the jam. Press down gently to flatten the centre.
- Make the buttercream. Beat the softened butter until pale and fluffy. Sift in the icing sugar and mix until combined. Add the vanilla essence and if necessary, a tablespoon of boiling water to loosen the buttercream. Swirl buttercream on top of the cooled cupcakes and serve. Cupcakes are best enjoyed within 3 days.