I made some quick and easy mini Victoria sponge cupcakes and lots of people asked me for the recipe. So here it is! These are the perfect celebration cupcakes as they are such a fun twist on a classic Victoria Sponge cake. I got my kids to help me make them and they loved how cute they look (and more importantly, how great they taste!)
Use fresh strawberries and cream for the classic version, or raspberries and vanilla butter cream icing like ours. Both are delicious but if you use cream, I recommend eating them on the same day! If you are looking for other crowd-pleasing recipes, check out my ultimate flapjack recipe here.
Mini Victoria Sponge Cupcakes Recipe
For the cupcakes, just use a regular three egg Victoria Sponge cake recipe but pop it in cup cake cases instead of large tins. This is the Victoria Sponge Cake recipe I use:
Ingredients for Mini Victoria Sponge Cupcakes
- 175g unsalted butter or good quality margarine, softened
- 175g caster sugar
- 3 eggs, beaten
- 1/2 teaspoon vanilla extract
- 175g self raising flour
- 1 tablespoon of room temperature milk (or vegan milk alternative)
Method for Victoria Sponge Cupcakes
- First pre-heat your oven to 180 degrees and set out a cupcake tin with 12 cake cases – I used muffin cases, but if you want smaller ones, just use fairy cake cases, and you’ll get extra. I happened to have some Union Flag and Queen’s Guard cake cases at the back of my cupboard, which were ideal for V.E Day commemorations.
- Whisk the softened butter and sugar together in a large bowl, until light and fluffy.
- Gradually beat in the beaten eggs and vanilla extract.
- Sift in the flour and add the milk, and gently fold together with a large metal spoon.
- Spoon the Victoria Sponge cake mixture into the paper cases and bake for around 15 minutes until well risen and golden brown on top.
- Remove cupcakes from the cake tin and place on to a cooling rack.
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Toppings Ingredients
To complete your mini Victoria Sponge Cupcakes, you’ll need 12 spoonfuls of jam, strawberry is traditional but raspberry is also a great choice. Vanilla butter cream icing or whipped cream, fresh berries and icing sugar to serve. To make the butter cream icing, you’ll need:
- 50g butter, softened
- 100g icing sugar, sieved
- 1/4 teaspoon of vanilla extract
To make the icing, just beat the ingredients together until smooth and creamy.
How To Decorate Your Mini Victoria Sponge Cupcakes
Now comes the fun part: decorating your mini Victoria Sponge cupcakes. And luckily it’s really easy.
After letting the cupcakes cool, use a knife to slice around the top of the cupcakes, in a circle, to create a little hollow to place jam in. Keep the tops next to each cake, as you’ll be adding them back on top.
Add a teaspoon of jam: strawberry would be the most traditional, but raspberry works perfectly too. You could also use lemon curd for a citrus twist.
Next, layer on a spoonful of whipped cream or vanilla butter cream icing. Be as generous as you like!
Pop the top of the cake back on and use some icing or cream to stick on a strawberry or raspberry.
Finally, dust with icing sugar to serve.
These cute cupcakes are deliciously light and fluffy and the jam and butter cream combination is pure summer in food form!
I hope you like my mini Victoria Sponge Cupcake recipe, why not Pin it for later?
