Mary Berry Victoria Sponge Cupcakes Recipe

These Mary Berry Victoria sponge cupcakes take everything you love about a classic Victoria sandwich and turn it into perfectly portioned little cakes. The sponge is light, buttery, and tender, then each cupcake is filled with sweet strawberry jam and soft whipped cream for that signature, bakery-style bite. This is an easy recipe that suits beginners because it uses a simple all-in-one method and straightforward assembly. Total time is about 1 hour, including cooling.

Ingredients

For the Victoria sponge cupcakes

• 110g unsalted butter, softened
• 110g caster sugar
• 2 large eggs, room temperature
• 110g self-raising flour
• 1 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract (optional, but lovely)
• 12 cupcake cases

For the filling and finish

• 4 to 5 tbsp strawberry jam
• 150ml double cream, cold
• 1 tbsp icing sugar (for the cream)
• Icing sugar, for dusting
• Fresh strawberries (optional, for decorating)

How to Make Mary Berry Victoria Sponge Cupcakes Recipe

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases and set it on a sturdy baking tray for easy handling.
• Mix the batter (all-in-one): Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla (if using) to a large bowl. Beat with an electric mixer on medium speed until pale and smooth, about 1 to 2 minutes. Stop as soon as everything looks combined.
• Divide the mixture: Spoon the batter into the cupcake cases, filling each about two-thirds full. This gives the sponge room to rise without spilling over the sides.
• Bake: Bake for 16 to 18 minutes, until lightly golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool properly: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack. Let them cool completely before filling, otherwise the cream will melt and slide.
• Whip the cream: Pour the cold double cream into a bowl, add the icing sugar, and whip to soft peaks. The cream should hold its shape but still look smooth and satiny. If it turns grainy, it has gone too far.
• Fill with jam and cream: Use a small knife (or an apple corer) to remove the centre of each cupcake, keeping the little “lid.” Spoon in about 1 teaspoon of strawberry jam, then pipe or spoon in whipped cream.
• Finish and serve: Pop the cake “lid” back on top, dust with icing sugar, and add a small strawberry slice if you like. Serve straight away for the freshest, fluffiest texture.

Tips

Why did my cupcakes sink in the middle?

Sinking usually comes from underbaking or opening the oven door too early. Bake until the tops spring back when pressed lightly and a skewer comes out clean, then cool on a rack so steam does not collect underneath.

How do I get light, even cupcakes (not dense ones)?

Make sure your butter is properly softened and your eggs are at room temperature. Beat only until the mixture is smooth. Overmixing develops the flour and can make the sponge heavier.

How do I stop whipped cream from going runny?

Use cold double cream and whip to soft peaks, not stiff peaks. Keep the filled cupcakes cool and assemble close to serving time if your kitchen is warm.

What is the neatest way to fill Victoria sponge cupcakes?

An apple corer makes quick, tidy holes. If you are using a knife, cut a small cone shape and keep the top piece to place back on after filling.

Serving Suggestions

• Serve with a pot of tea for a classic British afternoon treat.
• Add fresh berries on the side for a simple dessert plate.
• Swap strawberry jam for raspberry for a slightly sharper, grown-up flavour.
• For parties, dust just before serving so the icing sugar stays bright and pretty.

Storage

Room temperature

Unfilled cupcakes keep in an airtight container for up to 2 days. Once filled with cream, they are best eaten the same day, but they can sit in a cool room for a few hours if needed.

Refrigerator

Store filled cupcakes in a single layer in an airtight container for up to 2 days. Let them sit at room temperature for 10 to 15 minutes before serving for the softest sponge.

Freezing

Freeze the unfilled cupcakes only. Wrap well and freeze for up to 3 months. Defrost at room temperature, then fill with jam and freshly whipped cream just before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 30 g
• Protein: 4 g
• Fat: 20 g
• Saturated Fat: 12 g
• Sodium: 180 mg

Nutrition values are estimates and will vary depending on the brands of ingredients used and how generously the cupcakes are filled.

FAQs