Mary Berry Victoria Sponge Cupcakes Recipe

These Victoria sponge cupcakes bring the charm of a classic British cake to an easy individual treat. Each soft, buttery sponge is filled with strawberry jam and whipped cream, then finished with a light dusting of icing sugar. This Mary Berry-inspired recipe is beginner-friendly and takes about 70 minutes, including cooling and assembly.

Ingredients

For the Cupcakes

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 teaspoon baking powder
• 1 tablespoon milk
• ½ teaspoon vanilla extract

For the Filling and Topping

• 150ml double cream, chilled
• 6 tablespoons strawberry jam
• 1 tablespoon icing sugar, for dusting

Kitchen Equipment

• 12-hole muffin tin and 12 paper cupcake cases
• Large mixing bowl and electric hand mixer
• Wire cooling rack
• Small serrated knife and teaspoon
• Mixing bowl and whisk for the cream

How to Make Mary Berry Victoria Sponge Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven and line a 12-hole muffin tin with paper cupcake cases.
• Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk and vanilla extract into a large bowl. Beat with an electric mixer for about 1 to 2 minutes, just until smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Fill the cases: Divide the batter evenly between the cupcake cases. They should be about two-thirds full. Gently level the tops with the back of a spoon.
• Bake the cupcakes: Bake for 18 to 20 minutes, until golden and springy to the touch. A skewer inserted into the centre of a cupcake should come out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack. Let them cool completely before filling, about 25 to 30 minutes.
• Whip the cream: Pour the chilled double cream into a bowl and whisk until it forms soft peaks that hold their shape. Take care not to overwhip it.
• Assemble the cupcakes: Slice each cooled cupcake in half horizontally, removing the paper case first if needed. Spread about ½ tablespoon of strawberry jam over each bottom half, then spoon or pipe the whipped cream on top. Replace the cupcake tops and dust lightly with icing sugar.

Tips for the Best Victoria Sponge Cupcakes

How soft should the butter be?

The butter should yield easily when pressed with a finger but should not be melted or greasy. Soft butter blends smoothly with the other ingredients, helping the cupcakes rise evenly.

Why are my cupcakes dense?

Cold butter, overmixing or old raising agents can all result in a heavier sponge. Bring the butter and eggs to room temperature, check that the flour and baking powder are in date, and stop mixing as soon as the batter is smooth.

How do I keep the cupcakes from sinking?

Make sure the oven is fully preheated and avoid opening the door during the first 15 minutes of baking. Fill the cases evenly and check that the centres spring back before taking the cupcakes out.

How can I keep the cream from melting?

Wait until the cupcakes are completely cool before adding the cream. Keep the cream chilled until you are ready to whip it, and refrigerate the assembled cupcakes until shortly before serving.

Serving Suggestions

• Serve with a pot of English breakfast tea for afternoon tea.
• Add a few fresh strawberries or raspberries to the plate.
• Arrange on a cake stand alongside shortbread and finger sandwiches.
• Serve with coffee or a glass of cold milk for a simple treat.

Storage

At Room Temperature

Store unfilled cupcakes in an airtight container at room temperature for up to 2 days. Once filled with whipped cream, refrigerate them and do not leave them out for more than 2 hours, or 1 hour in hot weather above 32°C.

In the Refrigerator

Keep cream-filled cupcakes in an airtight container in the refrigerator for up to 2 days. For the softest sponge, take them out about 15 to 20 minutes before serving, while keeping within the room-temperature limit above.

In the Freezer

Freeze the unfilled, completely cooled cupcakes in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then add fresh jam and whipped cream. Freezing the assembled cupcakes is not recommended because the cream can lose its texture.

Nutrition

Approximate values per cupcake:

• Calories: 280 kcal
• Carbohydrates: 29g
• Protein: 4g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 130mg

Nutrition values are estimates and will vary depending on the ingredients and brands used.

FAQs