I have a baking recipe to share with you today, and one that is a twist on a British classic. See how to bake Victoria sponge cupcakes, perfect for celebrating the upcoming jubilee in this post.

I’ve shared a few recipes on the blog before and thought it was about time to add to it. This week I have a twist on the British classic by turning Victoria sponge cake into Victoria sponge cupcakes, complete with the cream and jam filling.

This bake has come about because we are celebrating the Queen’s Jubilee in a few weeks; and what better way to celebrate than by having an afternoon tea party? These miniature cakes will make a perfect addition to afternoon tea celebrations and are the perfect little piece of cake.

Stay tuned for the next post too, as I will be showing you how to make Jubilee inspired Cupcake toppers to go with this bake!

Victoria Sponge Cupcakes

Victoria sponge cake is one of the favourite cakes to have and is known as Queen Victoria’s favourite. A simple bake of sponge cake with a cream and jam filling followed by another layer of sponge cake. A cake sandwich if you like. Simple but delicious.

Now I have taken inspiration from Lucy at Super Golden Bakes, however, have decided to bake these slightly different from their recipe. So I am using their recipe as a base, and then putting my own twist on it.

So if you would like to see how to bake Victoria sponge cupcakes, then let’s get baking!

Ingredients:

To make the cupcakes you will need the following ingredients:

• 175g Self-raising flour
• 175g Butter (softened)
• 2 Large Eggs
• 175g Golden Caster Sugar
• 2 tsp Vanilla Extract

For the filling you will need the following:

• 240ml Double Cream
• 60g Icing Sugar
• 2tsp Vanilla Extract
• Strawberry Jam or other flavour jam of choice

You will also need the following items. Please note some items on this list are affiliate links and will be marked with an asterisk (*)

• Electric hand mixer*
• Square baking tin* these are similar to what I used
• Piping bag and nozzles*
• Large mixing bowl
• Butter for greasing

Step 1 – Mix Victoria Sponge batter

Before starting to mix the batter, we first need to preheat the oven and prepare the baking tin. First, preheat the oven to a gas mark 3 or 160C (325F). Then, line the baking tin, or grease with a bit of butter.

Next, begin creating the cupcake batter. Start by placing the butter and sugar into a mixing bowl and begin beating this on a low speed until they are creamed together. The butter and sugar mixture should look fluffy when combined.

Then begin sifting in the flour, mixing this into the butter and sugar combination. Use the hand mixer to beat the flour and butter mixture together.
After this add in the vanilla extract, mixing in, followed by the two eggs. Again, use the hand mixer to beat everything else.

If you find the batter feels too thick, as I did, after mixing, then add a splash of milk. This should loosen the batter slightly and make it easier to pour into the baking tin.

Step 2 – Add to Baking tin and Bake

Once the mixture is ready, place it into the waiting prepared tin. I am using a silicone baking tin, however, still greased this. I found that the cake mixture went a little stodgy/soggy in the silicone tin after the cake had cooled, so would advise using a metal tin.

Smooth the cupcake batter as evenly as possible in the tin. Bang this a few times on the countertop to remove any unwanted air bubbles. Then place it into the preheated oven.

Bake the Victoria sponge cupcake mixture until it is golden brown and slightly springy to the touch in the middle. Remove from the oven and allow to cool completely before moving on to the next step.

Step 3 – Cut out Cupcakes

The next step is to cut out the circular parts of the cupcakes. You want to use a round cookie cutter or a glass. I like to use a prosecco glass as I find these are just the right size for the cupcake.

Strategically place the cutter or glass on the cooled square cake and begin cutting out the circular pieces. Try to get as many circular pieces out as you can. The downside to this method is there will be a bit of wastage, so at the bottom of this recipe, I’ll share other ways to make these cupcakes too.

My first cake batch fell apart, so I made another. Luckily I was still able to rescue some of the cake, and by using the two was able to put together about 12 Victoria sponge cupcakes, needing 24 circular pieces in total.

Set these aside whilst we make the filling.

Step 4 – Make the filling

The filling for the cupcakes comes in two parts; cream and jam. Now, you can make your own jam to make these cupcakes extra special, or you can cheat like me and use a ready bought one. Place some of the jam into a small bowl and give it a mix with a spoon. This will loosen it up a bit and help with placing it onto the cupcakes.

In a large bowl place the icing sugar, vanilla extract and double cream. Begin beating with the electric hand whisk until the cream thickens and forms stiff peaks. Make sure you don’t overwhip and curdle the cream though!

Once the cream has thickened we can then prepare for piping it onto the cupcakes.

Step 5 – Add Filling

Place a piping bag with a closed star piping tip into the bottom, into a glass, folding over the edges of the bag. Then spoon the cream mixture in. Doing it this way helps to push the cream into the piping bag, and creates less of a mess.

Then, take one of the circular pieces of cake, and pipe a small amount all around the outside edge of the cake. Repeat this until you have half of your cupcakes with cream/ Save the other half with nothing piped onto them.

Next, take the jam and spoon a small amount into the middle of the cupcake and inside the newly piped cream barrier. Add as much as you like, but be careful not to overfill it.

Once the filling has been added the remaining circular pieces of cake can be added on top to create the sandwich. Finish off by dusting the top of the cupcakes with some icing sugar and the Victoria sponge cupcakes are complete and ready to be enjoyed!

Victoria Sponge Cupcakes – Alternative Methods

If you find the method above a bit tedious or wasteful, then there are a few other ways you can make these yummy cupcakes.

Simply use the same amount of ingredients and instead of baking one square cake, place the batter into individual cupcake cases and bake this way. To add the filling, remove the cupcakes carefully from the cases and cut them in half. Use the same method to add the filling and replace the top of the cupcake onto them. This is the method of the original recipe (linked above).

You can also bake as cupcakes as just mentioned, however instead of cutting in half in the middle, we can remove and replace part of the cupcakes. Use the end of a piping nozzle and place it on the top of the cupcake. Twist and remove part of the cake. Then add a bit of the cream and jam filling, replacing the cupcake part removed onto the top of this. This is a similar method I used to add a filling to my Lemon, Elderflower and Prosecco Cupcakes!

What do you think of these Victoria Sponge Cupcakes? Will you be giving them a go for an afternoon tea delight or to celebrate the Queen’s Jubilee? Let me know in the comments below!

Victoria Sponge Cupcakes – Video

Here is the video version of this post to follow along to. Don’t forget to like the video if you have enjoyed it, and why not subscribe to my channel to keep up with all of my creative and crafty antics on YouTube.

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