Mary Berry Victoria Sponge Cupcakes Recipe

Jump to Recipe Print Recipe

These Mary Berry-inspired Victoria sponge cupcakes bring the classic British cake to the table in individual portions. Each soft, buttery sponge is filled with strawberry jam and freshly whipped cream, then finished with a light dusting of icing sugar. They are easy enough for a beginner and lovely for afternoon tea or a family celebration. Allow about 1 hour and 8 minutes, including cooling and assembly.

Mary Berry Victoria Sponge Cupcakes Recipe

Ingredients

For the Cupcakes

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

For the Filling and Topping

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

How to Make Mary Berry Victoria Sponge Cupcakes

Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Line a 12-hole cupcake tin with paper cases and position a shelf in the middle of the oven.
Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract and milk in a large bowl. Beat with an electric mixer for about 1 to 2 minutes, until smooth and combined. Scrape down the sides of the bowl as needed.
Fill the cases: Divide the batter evenly among the 12 cases, filling each roughly two-thirds full. Gently level the tops with the back of a spoon.
Bake the cupcakes: Bake for 18 to 20 minutes, until risen, lightly golden and springy to the touch. A skewer inserted into the center 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, about 25 minutes more, before adding the filling.
Whip the cream: In a chilled bowl, whip the double cream and 1 tablespoon icing sugar until the cream holds soft peaks. Stop as soon as it holds its shape without looking grainy.
Fill and finish: Slice the top off each cupcake horizontally. Spoon about ½ tablespoon of strawberry jam onto each base, then add a small spoonful of whipped cream. Replace the tops and dust lightly with icing sugar. Serve immediately or refrigerate until needed.

Tips for Perfect Victoria Sponge Cupcakes

Why is softened butter important?

Softened butter blends easily with the other ingredients, giving you a smooth batter without excessive mixing. It should yield when pressed with a finger but should not be melted or greasy.

How do I keep the cupcakes light?

Measure the flour accurately and stop beating as soon as the batter is smooth. Overmixing can make the sponge less tender. Divide the batter evenly so the cupcakes bake at the same rate.

Why did my cupcakes sink?

Cupcakes can sink if the oven door is opened too early or if the centers are not fully baked. Check them near the end of the baking time, and make sure the tops spring back before removing the tin from the oven.

How can I stop the cream from melting?

Let the cupcakes cool completely before filling them, and keep the cream chilled until you are ready to whip it. Once assembled, refrigerate the cupcakes if you are not serving them straight away.

Serving Suggestions

Serve with a pot of English breakfast tea for afternoon tea.
Add fresh strawberries or raspberries to the plate.
Offer them alongside other small cakes and sandwiches for a celebration.
Try raspberry jam in place of strawberry jam for a tangier filling.

Storage

Room Temperature

Store unfilled cupcakes in an airtight container at room temperature for up to 2 days. Once filled with cream, do not leave them at room temperature for more than 2 hours, or 1 hour in very hot weather.

Refrigerator

Keep cream-filled cupcakes in a covered 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.

Freezing

Freeze the completely cooled, unfilled cupcakes in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then slice and fill with fresh cream and jam. Freezing the assembled cupcakes is not recommended because the cream can lose its texture.

Nutrition

Approximate values per cupcake, based on 12 servings:

Calories: 280 kcal
Carbohydrates: 33g
Protein: 3g
Fat: 15g
Saturated fat: 9g
Sodium: 100mg

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

FAQs

Can I make Victoria sponge cupcakes ahead of time?

Yes. Bake the cupcakes up to 2 days ahead and keep them unfilled in an airtight container at room temperature. Add the jam and freshly whipped cream on the day you plan to serve them.

Can I use plain flour instead of self-raising flour?

Yes. Use 175g plain flour and 2 teaspoons baking powder in total, replacing both the self-raising flour and the extra ½ teaspoon baking powder in the recipe. Whisk them together before adding.

Can I use buttercream instead of whipped cream?

Yes. A small amount of vanilla buttercream makes a sweeter filling and holds its shape well. The finished cupcakes will taste richer than the fresh cream version.

How do I know when the cupcakes are done?

The cupcakes should be lightly golden and spring back when touched gently. A skewer inserted into the center should come out clean.

Can I use raspberry jam instead of strawberry jam?

Yes. Raspberry jam works well and adds a slightly sharper fruit flavor. Use the same amount as the strawberry jam.