This Mary Berry Victoria Sponge Cupcakes recipe is a light and fluffy recipe, which is made with a simple all-in-one sponge and filled with classic strawberry jam and vanilla buttercream. It’s the perfect treat for afternoon tea, ready in about 45 minutes plus cooling time.
Mary Berry Victoria Sponge Cupcakes Recipe Ingredients
For the Cupcakes:
- 175g (6oz) softened butter or baking spread
- 175g (6oz) caster sugar
- 3 large eggs
- 175g (6oz) self-raising flour
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
For the Buttercream & Filling:
- 100g (4oz) unsalted butter, softened
- 200g (7oz) icing sugar, sifted
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- 4-5 tbsp good-quality strawberry or raspberry jam
How To Make Mary Berry Victoria Sponge Cupcakes
- Prepare the Oven and Tins: Preheat the oven to 350°F (180°C / 160°C Fan). Line a 12-hole muffin tin with paper cupcake cases.
- Make the Cupcake Batter: Using the all-in-one method, place the softened butter (or baking spread), caster sugar, eggs, self-raising flour, baking powder, and vanilla extract into a large mixing bowl.
- Mix the Batter: Beat all the ingredients together with an electric mixer for about 1-2 minutes, until the batter is smooth, pale, and well-combined.
- Fill and Bake: Divide the mixture evenly between the 12 paper cases, filling each about two-thirds full. Bake in the center of the oven for 20 to 25 minutes, until the cupcakes are golden, well-risen, and spring back when gently pressed.
- Cool the Cupcakes: Transfer the cupcakes to a wire rack to cool completely.
- Make the Buttercream: While the cupcakes cool, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well. Add the milk and vanilla extract and continue to beat until the buttercream is light, pale, and fluffy.
- Assemble the “Butterfly” Cupcakes: Once cool, use a sharp knife to cut a small, shallow cone from the top of each cupcake. Cut the cone piece in half to create two “wings.”
- Fill and Decorate: Spoon a small amount of jam into the hollow of each cupcake. Pipe or spoon a swirl of buttercream on top of the jam. Gently press the two “wings” into the buttercream. Dust with a little icing sugar before serving, if desired.
Recipe Tips
- How do I get the lightest cupcakes? The all-in-one method is famously foolproof. Using room temperature ingredients, especially the eggs and butter/baking spread, is key to a smooth batter and a light, even bake.
- How do I know when the cupcakes are perfectly cooked? Besides the skewer test, the “spring back” test is very reliable. Gently press the top of a cupcake with your fingertip; if it springs back into place, it’s done. If it leaves an indent, it needs another minute or two.
- Can I make a simple swirl instead of butterfly cakes? Of course. If you’re short on time, simply pipe a swirl of buttercream directly onto the cooled cupcake and add a small dollop of jam on top.
- How do I prevent the paper cases from peeling away? This can sometimes happen if the cupcakes are left to cool in the tin for too long, causing steam to build up. Transferring them to a wire rack after a minute or two helps prevent this.
What To Serve With Victoria Sponge Cupcakes
These classic cupcakes are a perfect treat for any occasion and are best served with:
- A traditional pot of English tea.
- A glass of fresh lemonade or elderflower cordial.
How To Store Victoria Sponge Cupcakes
Store: Store the finished cupcakes in an airtight container at room temperature. They are best eaten within 2 days. If your kitchen is very warm, store them in the refrigerator, but let them come to room temperature for 30 minutes before serving for the best texture.
Victoria Sponge Cupcakes Nutrition Facts
- Calories: ~380 kcal per cupcake
- Protein: 4g
- Fat: 20g
- Carbohydrates: 45g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, the unfrosted cupcakes freeze beautifully. Once completely cool, place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before filling and decorating.
Yes. If you don’t have self-raising flour, use 175g of plain flour and increase the baking powder to 3 level teaspoons in total.
If the buttercream is too stiff, beat in a little more milk, a teaspoon at a time. If it’s too runny, it’s likely the butter was too soft. You can fix this by beating in more sifted icing sugar until it reaches the desired consistency.
Mary Berry Victoria Sponge Cupcakes Recipe
Description
The classic British Victoria sponge reimagined as light, fluffy cupcakes, filled with strawberry jam and topped with a simple vanilla buttercream in a charming “butterfly” style.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin.
- Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 1-2 minutes until smooth.
- Divide batter evenly between the paper cases.
- Bake for 20-25 minutes until golden and springy to the touch. Cool completely on a wire rack.
- For the buttercream, beat softened butter until creamy. Gradually beat in sifted icing sugar, milk, and vanilla until light and fluffy.
- Cut a small cone from the top of each cooled cupcake and slice the cone in half to make “wings.”
- Fill the hollow with a little jam, pipe a swirl of buttercream on top, and place the “wings” into the buttercream.
Notes
- Using the all-in-one method makes the cupcake batter quick, easy, and foolproof.
- Ensure cupcakes are completely cool before decorating to prevent the buttercream from melting.
- Room temperature ingredients are essential for a light, fluffy sponge.
- Store in an airtight container at room temperature for up to 2 days.
