Victoria Sponge Cupcakes

4 mini Victoria Sponge Cakes on a plate with a tea pot in the background

5 from 1 vote

Victoria Sponge Cupcakes with cream and jam, a delicious twist on the classic Victoria Sandwich Cake. They are super easy to make, mess free, and they make a great dessert for any party and celebration. Best served with a nice cup of tea for the ultimate afternoon tea experience.

Prep Time10

Cook Time20

Cooling Time1

Total Time1 30

Course: Dessert

Cuisine: British

Servings: people

Calories: 316kcal

Author: Daniela Apostol

Ingredients

175 g butter, soften (¾ cup +2 tbsp)
175 g sugar (¾ cup + 2 tbsp)
3 eggs
175 g self-raising flour ( 1 ½ cups)
1 teaspoon baking powder
2 tablespoon milk
1 teaspoon vanilla extract
300 ml whipped cream (1 ¼ cup)
80 g strawberry jam (¼ cup)
80 g kiwi and gooseberry jam (¼ cup)
1 tablespoon icing sugar for decorating

Metric - US Customary

Instructions

To make the sponges, add the soften butter to a large bowl together with the sugar.
Use a hand mixer to cream them together until smooth.
Add the eggs one by one, mixing well after each addition.
Sift in the flour, add the milk, baking powder and vanilla extract and mix to incorporate.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Line a 12-hole muffin tin with paper cases and divide the batter evenly.
Bake for 20 minutes until golden and a skewer inserted in the middle of the sponges comes out clean.
Leave the sponges to cool down completely in their cases.
Once they have cooled down, peel the paper cases off, cut each cupcake in half horizontally, spread jam on one side, and top with whipped cream - I added the cream to a piping bag fitted with a star nozzle, but it can also be done with a spoon if it's easier.
Dust the cupcakes with icing sugar.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Nutrition