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Mary Berry Victoria Sponge Cupcakes​ Recipe

Mary Berry Victoria Sponge Cupcakes​ Recipe

Mary Berry Victoria Sponge Cupcakes​ Recipe are simply delightful. These little treats bring classic British baking magic. Light, fluffy, and filled with jam and cream.
Print Recipe Pin Recipe
Course Dessert

Equipment

  • 12-hole muffin tin
  • Cupcake liners
  • Electric mixer
  • Two mixing bowls
  • Wooden Spoon
  • Measuring cups and spoons
  • Wire cooling rack
  • Piping bag
  • Small knife

Ingredients
  

  • 175 g softened butter
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 150 ml double cream
  • 2 tablespoons icing sugar
  • 4 tablespoons strawberry jam
  • Icing sugar for dusting

Instructions
 

  • Preheat your oven to 180°C (160°C fan).
  • Line your muffin tin with paper liners carefully.
  • This prevents sticking and ensures easy removal later.
  • Beat butter and sugar until light and fluffy.
  • This takes about 3-4 minutes with mixer.
  • The mixture should look pale and creamy now.
  • Add eggs one at a time to mixture.
  • Beat well after each egg addition here.
  • This prevents the mixture from curdling badly.
  • Sift flour and baking powder into the bowl.
  • Add vanilla extract at this stage too.
  • Fold gently until just combined and smooth.
  • Divide mixture evenly among the 12 liners.
  • Fill each case about two-thirds full only.
  • This allows room for rising during baking.
  • Bake for 18-20 minutes until golden brown.
  • They should spring back when touched lightly.
  • Insert a toothpick to check if done.
  • Remove cupcakes from tin after 5 minutes.
  • Place them on a wire rack immediately.
  • They must cool completely before filling them.
  • Whip cream with icing sugar until stiff peaks.
  • Don't overwhip or it becomes too thick.
  • Keep it refrigerated until you're ready now.
  • Cut each cupcake horizontally through the middle.
  • Spread jam on the bottom half generously.
  • Pipe or spoon cream over the jam layer.
  • Place the top half back on carefully now.
  • Dust the tops lightly with icing sugar.
  • This gives them a beautiful professional look.
  • Serve immediately or refrigerate until ready to serve.

Notes

  • Use room temperature ingredients for best results always.
  • This helps everything mix together much more smoothly.
  • Don't overmix the batter after adding flour carefully.
  • Overmixing creates tough, dense cupcakes nobody wants.
  • Check cupcakes early to avoid overbaking them completely.
  • Every oven bakes slightly differently, remember that always.
  • Use good quality jam for the best flavor.
  • Homemade or premium brands work wonderfully here too.
  • Whip cream just before assembling for freshness guaranteed.
  • Make sure cupcakes are completely cool before filling.
  • Warm cupcakes will melt the cream filling quickly.
Keyword Mary Berry Victoria Sponge Cupcakes​ Recipe