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Victoria Sponge Cupcakes

These individual Vicotria Sponge cupcakes are simple to bake and perfect for kids and grown up gatherings alike. Fluffy cream and fresh strawberries make them a wonderful summer dessert too. For more delicious and simple recipes, check out my Instagram page

Cupcakes (makes 12) 🧁3/4 cups of white sugar 🧁175g butter (room temperature) 🧁3 eggs 🧁Vanilla 🧁3/4 cups of self rising flour

Cream 🧁3/4 cups of heavy whipping cream 🧁1/2 tablespoon powder sugar 🧁1/4 cup strawberry jam

Line the muffin tray with 12 paper muffin cups. Preheat oven to 350F. Beat the butter well with mixer, then add sugar until it’s smooth. Beat in eggs and vanilla. Add the flour and whisk together until all flour is mixed in. Pour with a spoon in paper cups and bake for 18-20 min until slightly golden brown. Remove from the oven and place on a cooling rack. Once they’ve cooled down cut them in half horizontally.

Whip the heavy cream until thick, add powder sugar. Pipe small amounts of cream on the bottom part of cupcakes, then add a bit of strawberry jam. Put the top part of the cupcakes back on. Add another blob of cream in the middle. Sprinkle with powder sugar.

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