Victoria Sponge Butterfly Cupcakes

Total Time
Prep 15 mins
Cook 17 mins

Victoria Sponge, but as butterfly cupcakes! A lovely sponge, with jam and buttercream in the middle. Very popular. Original Victoria cupcake recipe from Cupcake Heaven by Susannah Blake (Ryland, Peters & Small, London; 2008) but with adaptions and buttercream recipe by me.

Ingredients Nutrition


  1. You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
  2. For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
  3. Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
  4. Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  5. For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
  6. Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.
Most Helpful

Great recipe thank you! definitely making again soon whole family loved them and nice and easy to make with my little boy

kmb0491 September 10, 2015

Thanks Evil Miss Sarah for a reminder of an excellent cake recipe. Most people in this part of the world have not heard of a Victoria Sponge or Butterfly Cupcakes but I grew up with them. Anyway, this has always been my basic recipe for this type of cake and sometimes I add 2 tsps. of coffee essence for a change in flavor. These little cakes look very impressive and people always ask for the recipe - very easy to make. Castor sugar I should explain is a very, very fine granulated and available in most stores. It can also be achieved by putting regular sugar in a blender briefly.

waynejohn1234 June 02, 2009