These Victoria Sponge Cupcakes are like little bites of happiness! Fluffy vanilla cake filled with sweet jam and topped with creamy frosting will make your taste buds dance.
They remind me of cozy tea times with friends. I often sneak an extra one for myself—who could blame me? Perfect with a cup of tea or coffee for a sweet treat!
Making these is super easy! Just mix, bake, and fill them up with jam. They’re great for parties or a simple afternoon snack. Trust me, everyone will love them!
Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cupcakes a rich flavor and tender texture. If you don’t have unsalted butter, you can use salted butter and just reduce or omit any additional salt in the recipe.
Granulated Sugar: Regular granulated sugar is perfect, but you could also use caster sugar for an even lighter texture. If you’re looking for a healthier option, try coconut sugar or a sugar substitute that measures like sugar.
Self-Raising Flour: This flour is essential for fluffy cupcakes. If you don’t have it, you can make your own by combining all-purpose flour with baking powder (for every 100g of flour, add 1.5 tsp baking powder).
Double Cream: Double cream is rich and whips beautifully. If you want a lighter alternative, use heavy whipping cream or even coconut cream for a dairy-free version. Just ensure it’s well chilled before whipping!
Raspberry Jam: While raspberry jam is traditional, feel free to use strawberry, apricot, or even homemade fruit compote if you prefer. The key is to choose a jam you love!
How Can I Ensure My Cupcakes Rise Perfectly?
Getting your cupcakes to rise just right can be tricky. One important step is to mix the batter gently once you add the flour. Overmixing can lead to dense cupcakes. Here’s what you can do:
- Make sure your butter is soft but not melted, which helps incorporate air.
- Beat eggs in one at a time and ensure to mix well after each addition.
- When you fold in the flour, do it slowly and with a spatula to keep that fluffy texture.
- Don’t open the oven too early, as this can cause them to sink. Wait until they are near the end of the baking time!
How to Make Victoria Sponge Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1-2 tbsp milk (if needed for consistency)
For the Filling:
- 100ml double cream
- 2-3 tbsp raspberry jam (or your favorite fruit jam)
For Decoration:
- Icing sugar for dusting
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare and bake, plus some additional time for cooling. In total, you’re looking at around 1 hour to have these tasty cupcakes ready for serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 180°C (350°F). While that’s heating up, line a cupcake tray with cupcake liners to get ready for the batter.
2. Creaming the Butter and Sugar:
In a mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy—this will give your cupcakes a lovely texture!
3. Adding Eggs and Vanilla:
Crack the eggs one at a time into your mixture, mixing well after each one to ensure they’re fully combined. Then, stir in the vanilla extract for that delicious flavor.
4. Combining Dry Ingredients:
Sift the self-raising flour and baking powder into the bowl. Using a spatula or wooden spoon, gently fold everything together until just combined. If the batter feels a bit thick, splash in a little milk to loosen it up to your desired consistency.
5. Fill the Cupcake Liners:
Now it’s time to fill those cupcake liners! Divide the batter evenly among them, filling each one about two-thirds full. This allows space for them to rise beautifully!
6. Baking Time:
Pop the tray into the preheated oven and bake for about 15-20 minutes. You’ll know they’re ready when the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cooling the Cupcakes:
Once baked, let the cupcakes cool in the tray for a few minutes. Then, transfer them carefully to a wire rack to cool completely—you want them cool for the filling!
8. Whipping the Cream:
While your cupcakes are cooling, whip the double cream in a bowl until it forms soft peaks. This means it will hold its shape but still be light and fluffy.
9. Filling the Cupcakes:
For the fun part! Cut a small section out of the top of each cupcake (or you can slice them in half). Spoon in a bit of raspberry jam and add a dollop of whipped cream. Yum!
10. Finishing Touches:
Finally, place the tops back onto the filled cupcakes. Right before serving, dust a little icing sugar on top for that beautiful finishing touch!
Enjoy your delightful Victoria Sponge Cupcakes!
Can I Substitute the Butter with Margarine?
Yes, you can use margarine in place of butter for a similar texture. Just ensure it’s softened like butter for easy creaming with the sugar. The flavor may be slightly different, but the cupcakes will still turn out delicious!
What If I Don’t Have Self-Raising Flour?
No problem! You can make your own by combining 100g of all-purpose flour with 1 tsp of baking powder. Mix them together and use this mixture in place of self-raising flour in the recipe!
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance. Once they’ve cooled completely, store them in an airtight container at room temperature. Just fill them with jam and cream on the day you plan to serve them for the best texture and flavor!
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you’ve already filled them, try to consume them within a day for the best taste and texture. For longer storage, you can freeze them before they’re filled, then thaw and fill before serving!
