Mary Berry Victoria Sponge Cupcakes Recipe

These Mary Berry Victoria Sponge Cupcakes are a delightful twist on the classic British cake, offering the same light, airy texture and sweet, buttery flavour in perfectly portioned treats. Each cupcake is filled with fruity jam and topped with softly whipped cream for a traditional finish. They are simple to make, ideal for beginners, and perfect for afternoon tea or celebrations. The whole recipe comes together in under an hour, making it both quick and rewarding.

Ingredients

For the cupcakes

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

For the filling

4 tbsp strawberry jam

For the topping

150ml double cream
1 tbsp icing sugar
Icing sugar, for dusting

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 muffin tin with paper cases so the cupcakes bake evenly.
Mix the batter: In a large bowl, add the butter, caster sugar, eggs, flour, baking powder, vanilla extract, and milk. Beat together using an electric mixer for about 2 minutes until smooth, pale, and fluffy.
Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two-thirds full to allow room for rising.
Bake: Place the tray in the centre of the oven and bake for 18–20 minutes until the cupcakes are golden and spring back when lightly pressed.
Cool: Remove from the oven and leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Add the filling: Using a small knife or corer, cut a small hole in the centre of each cupcake and fill with a teaspoon of strawberry jam.
Prepare the topping: Whip the double cream with icing sugar until soft peaks form. Spoon or pipe onto each cupcake.
Finish: Lightly dust with icing sugar before serving for a classic finish.

Tips

Why are my cupcakes dense?

This usually happens if the mixture is overmixed or the butter was not soft enough. Beat just until smooth and creamy.

How do I get evenly risen cupcakes?

Make sure the oven is fully preheated and avoid opening the door during baking, as this can cause sinking.

Can I make them ahead of time?

Yes, bake the cupcakes a day ahead and store them unfilled. Add the jam and cream just before serving.

How do I pipe the cream neatly?

Use a piping bag fitted with a star nozzle and apply even pressure for a clean, bakery-style finish.

Serving Suggestions

Serve with a pot of tea for a traditional afternoon treat
Add fresh strawberries on top for extra flavour
Pair with coffee for a simple dessert
Dust with extra icing sugar just before serving

Storage

Room temperature

Unfilled cupcakes can be stored in an airtight container for up to 2 days.

Refrigerator

Once filled with cream, store in the fridge and consume within 2 days. Bring to room temperature before serving.

Freezing

Freeze the plain cupcakes for up to 3 months. Thaw completely and decorate fresh when ready to serve.

Nutrition

Calories: 280 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make these cupcakes without cream?

Yes, you can simply fill them with jam or use buttercream instead of whipped cream.

What type of jam works best?

Strawberry jam is traditional, but raspberry or apricot jam also works beautifully.

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

Yes, add 2 teaspoons of baking powder to plain flour to achieve a similar rise.

How do I know when the cupcakes are done?

They should be golden, spring back when touched, and a skewer inserted in the centre should come out clean.