Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (6)
Victoria Sponge Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 6%
CARBS 31G38% OF CAL
0G FIBER11G OTHER20G TOTAL SUGAR
FAT 20G55% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Miniature versions of the classic British Victoria Sponge, layered with jam and cream. Light, fragrant with lemon, and perfect for afternoon tea or sharing at gatherings.
dessertbritishbaked good🔥 ovenvegetarian
View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups (175g) self-rising flour (or see notes)
- ¾ cup (175g)) softened unsalted butter (or baking spread (Stork))
- ¾ cup (175g) sugar (, ideally superfine sugar / caster)
- 2 large eggs (, room temperature)
- 2 tsp vanilla bean paste (or extract)
- 1 tbsp lemon juice
- 1 cup (240ml) cream (double / heavy cream, cold)
- ½ cup (60g) sugar (powdered sugar / icing sugar, sifted)
- Jam (, as needed)
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 6%
CARBS 31G38% OF CAL
0G FIBER11G OTHER20G TOTAL SUGAR
FAT 20G55% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 191mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 70mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.