Victoria Sponge Cupcakes (gluten & dairy free)
My gluten and dairy free Victoria Sponge cupcakes combine a simple gluten free vanilla sponge with a jammy middle and dairy free buttercream topping. These cupcakes always go down really well (with people who aren’t gluten or dairy free!), and I’ve actually made them for a few very special occasions including my sisters wedding and baby shower.
If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
How long will the cupcakes last?
These cupcakes will last in an airtight container for up to 3 days.
Victoria sponge cupcakes (gluten & dairy free)
Ingredients
For the cupcakes
- 225 g caster sugar
- 225 g dairy free butter block
- 4 medium eggs
- 1 teaspoon vanilla extract
- 225 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
For the filling and buttercream
- 12 teaspoons strawberry jam
- 200 g dairy free butter block (See FAQs)
- 400 g icing sugar
- 1 teaspoon dairy free milk
- 6 strawberries
Instructions
For the cupcakes
- Pre heat your oven to 180°C and line a 12 hole cupcake tray with cupcake cases.
- To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
- Add the gluten free self raising flour, baking powder and xanthan gum. Mix well until fully combined.
- Divide the mixture between the 12 cupcake cases (to around 3/4 full) and level with a knife. Bake in the oven for around 20 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.
For the filling and topping
- Once the cupcakes are cool use a serrated knife to cut a small hole in the top of each cupcake (big enough to fit around 1 teaspoon of jam in). Fill the holes with jam.
- Make the buttercream by adding the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing! Add the dairy free milk and beat again.
- Transfer the buttercream to a piping bag and pipe onto the cupcakes. Cut the strawberries in half and decorate each cupcake with 1/2 a strawberry.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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