Victoria Sponge Cupcakes

Dr. Oetker have taken the good old classic fairy cakes and made them even more amazing with these victoria sponge cupcakes! 

Brought to you by Dr. Oetker
We've taken fairy cakes and made them even more amazing with these victoria sponge cupcakes!

These Victoria Sponge Cupcakes by Dr. Oetker are the perfect bitesized version of the classic Vicky Sponge!

Victoria Sponge Cupcakes


  • 12 Dr. Oetker Cupcake Cases
  • 150 g (5oz) Baking margarine
  • 150 g (5oz) Caster sugar
  • 3 Medium eggs
  • 5 ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
  • 150 g (5 oz) Plain flour
  • 2 sachets (10g / 2 tsp) Dr. Oetker Baking Powder

To decorate:

  • 75 g (3 oz) Unsalted butter
  • 150 g (5 oz) Icing sugar + extra for dusting
  • 5 ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
  • 200 g (7oz) Soft set strawberry jam or strawberry conserve


  1. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
  2. Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
  3. Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.
  4. To decorate, put the butter in a bowl and beat until smooth. Gradually sift and beat in the icing sugar until smooth and creamy. Mix in the Vanilla Extract. Spoon into a piping bag fitted with a large closed star nozzle.
  5. Using a sharp knife, carefully cut a circle out of the top of each cake approx. 1cm (1/2inch) away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops (keep the crumbs for truffles or cake pops) and cut out a small heart shape from the tops using a cookie cutter. Set aside.
  6. Fill the centre of each cake with strawberry jam and pipe a generous swirl of butter icing on top. Dust the sponge hearts lightly with icing sugar and sit one on top of each cup cake. Your cakes are now ready to serve and enjoy!
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