Mary Berry Victoria Sponge Cupcakes​ Recipe

This easy Mary Berry Victoria Sponge Cupcakes recipe uses the famous all-in-one method with simple ingredients like self-raising flour, caster sugar, soft butter, and eggs. This recipe creates perfectly light, golden, and fluffy little cakes with a classic vanilla flavor. The result is a batch of quintessential teatime treats, each topped with a swirl of vanilla buttercream and a small dollop of raspberry jam. This recipe makes 12 cupcakes, perfect for parties, bake sales, or a delightful afternoon snack.

Mary Berry Victoria Sponge Cupcakes Ingredients

For the Cupcakes:

• 125g (4½ oz) self-raising flour
• 1 tsp baking powder
• 125g (4½ oz) caster sugar
• 125g (4½ oz) butter, softened
• 2 large eggs
• 1 tsp vanilla extract

For the Buttercream & Topping:

• 75g (3oz) unsalted butter, softened
• 175g (6oz) icing sugar, sifted
• ½ tsp vanilla extract
• 1 tbsp milk
• Raspberry jam

How To Make Mary Berry Victoria Sponge Cupcakes

1. Preheat and prepare the tin: Set your oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
2. Combine the cake ingredients: Using the all-in-one method, place all the cupcake ingredients—self-raising flour, baking powder, caster sugar, softened butter, eggs, and vanilla extract—into a large mixing bowl.
3. Mix the batter: Beat everything together with an electric mixer for about two minutes. The finished batter should be smooth, pale, and well-blended.
4. Fill the cases: Divide the mixture evenly among the 12 paper cases. A metal ice cream scoop is a great tool for ensuring each case gets the same amount of batter.
5. Bake the cupcakes: Place the tin in the center of the preheated oven and bake for 20-25 minutes. The cupcakes are ready when they are golden brown, well-risen, and a skewer inserted into the center comes out clean.
6. Cool the cupcakes: Leave the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
7. Make the buttercream: While the cupcakes cool, prepare the buttercream. Beat the softened butter in a bowl until it is very soft. Gradually beat in the sifted icing sugar and vanilla extract. Add the milk and beat again until the buttercream is light, fluffy, and smooth.
8. Decorate and serve: Once the cupcakes are completely cool, pipe or spread the buttercream on top. Finish each cupcake with a small dollop of raspberry jam in the center.

Recipe Tips

• Use Room Temperature Ingredients: For the lightest, fluffiest cupcakes, ensure your butter and eggs are at room temperature. This helps all the ingredients combine smoothly and traps air in the batter.
• Don’t Overfill the Cases: Fill the paper cases only about two-thirds full. This gives the cupcakes enough space to rise without spilling over the sides, creating a perfect dome.
• Let Cupcakes Cool Completely: Never decorate warm cupcakes. The heat will melt the buttercream, causing it to slide off. Patience is key for a beautiful finish.
• Sift Your Icing Sugar: For a perfectly smooth and creamy buttercream without any lumps, always take the extra minute to sift your icing sugar before adding it to the butter.

What To Serve With Victoria Sponge Cupcakes

These charming Victoria Sponge Cupcakes are a classic treat for any afternoon tea spread and are perfect served with a pot of English breakfast tea or a simple coffee. They are also ideal for children’s parties alongside a glass of milk or lemonade. Because they are a complete treat on their own, they don’t need any extra accompaniments; they are the star of the show for bake sales, picnics, and family gatherings.

How To Store Victoria Sponge Cupcakes Leftovers

• Store: These cupcakes are best stored in a single layer in an airtight container at room temperature. They will stay fresh for up to 3 days. It is not recommended to store them in the refrigerator, as it can dry out the sponge.
• Freeze: You can freeze the undecorated cupcakes. Once they are completely cool, place them in a freezer-safe container or bag. They will keep for up to 3 months. Thaw them at room temperature for a few hours before decorating with fresh buttercream and jam.

Mary Berry Victoria Sponge Cupcakes Nutrition Facts

Serving Size: 1 cupcake

• Calories: 285 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 215mg
• Total Carbohydrate: 35g
• Dietary Fiber: 0.5g
• Sugars: 26g
• Protein: 2.5g

Frequently Asked Questions

• Can I make these cupcakes without an electric mixer? Yes, you can. You will need to use a wooden spoon and some extra effort to beat the ingredients together. Ensure the butter is very soft, and mix until the batter is smooth and pale.
• Why did my cupcakes sink after baking? Cupcakes usually sink if they are underbaked or if the oven door was opened too early. Always test a cupcake in the center of the tin with a skewer to ensure it’s cooked through before removing them from the oven.
• Can I use a different kind of jam? Of course! While raspberry is the traditional choice for a Victoria sponge, these cupcakes are also delicious with strawberry, apricot, or even lemon curd as the topping.

Try More Recipes:

• Mary Berry Lemon Victoria Sponge​ Recipe
• Mary Berry Victoria Sponge With Fresh Cream And Strawberries​ Recipe
• Mary Berry​ 3-Layer Victoria Sponge Recipe
• Mary Berry All In One Victoria Sponge​