Mary Berry Victoria Sponge Cupcakes Recipe

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These Mary Berry Victoria sponge cupcakes are a charming twist on the classic British favourite. Light, soft vanilla sponge cupcakes are filled with sweet strawberry jam and topped with freshly whipped cream for a perfectly balanced bite. They are simple to make, beginner-friendly, and ideal for afternoon tea, parties, or a weekend bake. From start to finish, they take just under an hour including cooling.

Ingredients

For the cupcakes

175 g unsalted butter, softened
175 g caster sugar
3 large eggs, at room temperature
175 g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

For the filling

5 to 6 tbsp strawberry jam

For the topping

200 ml double cream
1 tbsp icing sugar
Extra icing sugar, for dusting

How to Make Mary Berry Victoria Sponge Cupcakes Recipe

Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Line a 12-hole cupcake tin with paper cases and set aside.
Make the sponge batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla extract into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, pale, and well combined. The mixture should drop easily from a spoon.
Fill the cases: Divide the batter evenly between the cupcake cases, filling each about two-thirds full. Smooth the tops gently.
Bake the cupcakes: Bake for 18 to 22 minutes, until the cupcakes are lightly golden and spring back when touched. Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cream: Whip the double cream with the icing sugar until it holds soft peaks. Keep chilled until ready to use.
Assemble the cupcakes: Once the cupcakes are fully cool, cut a small circle from the centre of each cake. Spoon a little strawberry jam into the middle, then replace the sponge lid. Pipe or spoon the whipped cream on top and finish with a light dusting of icing sugar.

Tips for Perfect Victoria Sponge Cupcakes

Why did my cupcakes sink?

This usually happens if the oven door is opened too early or the batter is overmixed. Keep the oven closed for the first 15 minutes and mix only until smooth.

How do I keep the sponge light?

Make sure the butter is fully softened and the eggs are at room temperature. This helps the batter emulsify properly and rise evenly.

Can I pipe the cream neatly?

Yes, use a large star nozzle and pipe from the outside in. Chill the cream slightly before piping for sharper definition.

Can I make these ahead?

You can bake the cupcakes a day ahead, but fill and decorate them on the day for the freshest result.

Serving Suggestions

Serve with a pot of classic English tea
Add fresh strawberries on the side for extra colour
Perfect for birthday parties and afternoon tea tables

Storage

Room temperature

Unfilled cupcakes can be kept in an airtight container for up to 24 hours.

Refrigerator

Once filled and topped with cream, store in the fridge and enjoy within 2 days.

Freezing

The plain cupcakes freeze well for up to 3 months. Defrost at room temperature and decorate fresh.

Nutrition Information (per cupcake)

Calories: 310 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 18 g
Saturated Fat: 11 g
Sodium: 120 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use buttercream instead of cream?

Yes, you can swap the whipped cream for vanilla buttercream if you prefer a firmer topping.

What jam works best?

Strawberry jam is traditional, but raspberry jam is also lovely and slightly sharper.

Can I make these without a mixer?

Yes, you can mix by hand using a wooden spoon, but beat well to incorporate enough air.

How full should I fill the cases?

Fill each case about two-thirds full to allow space for rising without overflowing.