/Mini Victoria Sponge Cupcakes Recipe
Mini Victoria Sponge Cupcakes recipe

Mini Victoria Sponge Cupcakes Recipe

Delight in these charming Mini Victoria Sponge Cupcakes, perfect for afternoon tea or a sweet treat. Light, fluffy, and filled with jam and fresh cream, they're sure to be a hit.





  • Step 1.

    Preheat your oven to 180°C (350°F) and grease and flour your cupcake tin.
  • Step 2.

    In a mixing bowl, cream together 110g of softened unsalted butter and 110g of caster sugar until pale and fluffy.
  • Step 3.

    Beat in 2 large eggs, one at a time, adding a little flour with the second egg to prevent curdling.
  • Step 4.

    Fold in 110g of self-raising flour gently to keep the mixture light and airy.
  • Step 5.

    Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
  • Step 6.

    Bake for 15-20 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack.
  • Step 7.

    Whip 150ml of double cream until soft peaks form.
  • Step 8.

    Once cooled, cut in half and fill each with a teaspoon of strawberry jam and a dollop of cream, or use a piping bag for a neater finish.
  • Step 9.

    Dust with a little icing sugar before serving.


  1. 110 gUnsalted butter, softened

  2. 110 gCaster sugar

  3. 2 Large eggs

  4. 110 gSelf-raising flour

  5. 4 tbspStrawberry jam

  6. 150 mlDouble cream

  7. 1 tbspIcing sugar

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