Victoria Sponge Butterfly Cupcakes

Delightfully light and utterly charming, these Victoria Sponge Butterfly Cupcakes bring a whimsical twist to the classic British treat. Featuring a tender sponge base made with creamy butter, vanilla, and self-raising flour, each cupcake is filled with a luscious layer of sweet strawberry jam and topped with a dollop of freshly whipped cream. The hallmark of these cupcakes is their signature butterfly decoration, created by slicing and rearranging part of the sponge to resemble delicate wings, making them perfect for tea parties, birthdays, or any elegant gathering. Easy to make in under 40 minutes, these cupcakes are finished with a dusting of icing sugar for that final touch of sweetness. Whether you're baking for a special occasion or satisfying a nostalgic craving, these butterfly cupcakes are a show-stopping treat that combines classic flavors with playful presentation.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 175 g unsalted butter (softened)
• 175 g caster sugar
• 3 large eggs
• 175 g self-raising flour
• 1 tsp vanilla extract
• 1 tbsp milk
• 5 tbsp strawberry jam
• 150 ml double cream (whipped to soft peaks)
• 1 tbsp icing sugar (for dusting)

Directions

Step 1

Preheat your oven to 180°C (160°C fan) or 350°F and line a 12-hole muffin tin with paper cupcake cases.

Step 2

In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy using an electric hand mixer or wooden spoon.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

Sift the self-raising flour into the mixture and gently fold it in using a spatula or a large metal spoon. Ensure the batter is well combined, but avoid overmixing.

Step 5

Add the milk and give the batter a final gentle stir to achieve a smooth dropping consistency.

Step 6

Divide the batter evenly between the cupcake cases, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 15-18 minutes or until the cupcakes are golden and a skewer inserted in the center comes out clean.

Step 8

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Once the cupcakes are cooled, use a sharp knife to cut a small circle from the top of each cupcake to create a shallow well. Slice the removed circular piece in half to make two 'wings'.

Step 10

Fill the well of each cupcake with a teaspoon of strawberry jam, then pipe or spoon a dollop of whipped cream on top.

Step 11

Position the two 'wings' on top of the whipped cream to resemble a butterfly.

Step 12

Dust the cupcakes lightly with icing sugar before serving.

Nutrition Facts

Serving size	(928.7g)

Amount per serving	% Daily Value*
Calories	3673.3

Total Fat 219.5g	0%
Saturated Fat 130.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1144.3mg	0%
Sodium 1694.6mg	0%
Total Carbohydrate 376.0g	0%
Dietary Fiber 4.7g	0%
Total Sugars 235.0g
Protein 42.9g	0%

Vitamin D 215.8IU	0%
Calcium 269.6mg	0%
Iron 5.0mg	0%
Potassium 568.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 4.7%

Carbs: 41.2%