A simple twist on a baking classic, my gluten free victoria sponge cupcakes are a yummy teatime treat. With a jammy centre and creamy vanilla buttercream topping, I guarantee that these won’t be hanging around on your cake stand for long!
If you prefer the original cake-sized version of this bake, then give my gluten free Victoria Sponge Cake a go. However, these little cupcakes are equally delicious and you can have some fun with the decorating.
I have recently revised the buttercream icing aspect of this recipe, but if you were a fan of the original please scroll down to the bottom of this post as I have saved the information there.
Gluten Free Victoria Sponge Cupcakes Recipe
It’s recipe time! If you enjoy these victoria sponge cupcakes, I would be really grateful if you could review the recipe on the card below.
For the cupcakes
- 200g butter
- 200g caster sugar
- 3 large eggs
- 1 tsp gluten free baking powder
- 200g gluten free self-raising flour (I use FREEE by Doves Farm, M&S or Lidl)
- 0.25 tsp xanthan gum
- 0.5 tsp vanilla essence
For the buttercream, filling and decoration
- 180g butter
- 390g icing sugar
- 2.5 tbsp milk
- 1 tsp vanilla bean paste/vanilla essence
- 12 tsp good quality raspberry or strawberry jam (I use Bonne Maman)
- Fresh raspberries or strawberries to decorate the cupcakes
- Preheat the oven to 180C (fan).
- If you have a food processor or stand mixer, combine all the cake ingredients in the mixer bowl and beat until you have a smooth cake mix. Not to worry if you don't have a blender - this gluten free cupcake recipe can be made just as well using human power! In a large bowl, cream the butter and the sugar until smooth. Then add the eggs one at a time, combined well after each, along with the vanilla. Finally, sift in the flour, baking powder and xanthan gum and mix for a few minutes until everything is perfectly smooth.
- Line a muffin tray with 12 cupcake cases. Divide the gluten free cupcake mixture between the cases, so that each is filled to about 2/3 of the way up the case.
- Bake for approximately 16-20 minutes, until your cake tester comes out clean from the centre of your test cupcake. Transfer the gluten free cupcakes from the tray and onto a wire cooling rack. Leave to cool completely.
- Once cooled, use a teaspoon to gently scoop out a small hole in the centre of each cupcake. Set the cake plug for each cupcake aside, next to the original cupcake, as these will go back in once we have filled the centre. Gently spoon a teaspoon of raspberry jam into each cupcake, then replace the cake plug on top. Now you have created a jammy raspberry centre, you can get ready to add that lovely creamy vanilla frosting.
- To make the vanilla buttercream, simply beat the butter in a bowl or stand mixer until pale and smooth. Then add the sifted icing sugar and the vanilla. Mix well until smooth and fluffy. Add the milk and beat again, as this with ease the buttercream consistency and make it easier to pipe/spread. Then use a piping bag or a small palette knife to ice your cupcakes generously.
- Finally, top each cupcake with a fresh strawberry or raspberry(/ies). You can add a single piece of fruit or cram the topping with fresh raspberries for an extra fruity finish!
Original Buttercream Ingredients and Quantities
As mentioned above, I have revised the buttercream topping for this recipe to allow for more generous portions. If you like the original, here it is:
- 100g salted butter
- 140g icing sugar
- 1 tsp vanilla bean paste
Method per the recipe.
Other Recipes to Try
I hope you enjoy these gluten free victoria sponge cupcakes! Why not try some of my other gluten free bakes:
- Salted Caramel Swirl Brownies
- Blueberry Cake with Cream Cheese Frosting
- Dulche de Leche Baked Cheesecake
Happy baking! Laura xxx