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.
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
*Please note, this post contains affiliate links.
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View Comments
Hello, can you freeze these cupcakes??
Many thanks,
Hi - Yes these can be frozen :)
Do these work with egg substitute?
Hi Louise - I haven't tried these with an egg substitute before, it should work but they might not taste quite the same.
Thanks,
Alice
Very easy to follow
Delicious!
This looks lovely!
How do you cut the small hole to fit in the jam? Do you remove part of the cupcake at the top to do it?
Sorry, never done it before :)
Also, do you have a chocolatey version so both types could be served at an event? :)
Hi Sarah,
I use a serrated knife to cut a hole out of the sponge to fill with jam. I don't have a chocolate version but I do have some other chocolatey cake recipes on my website.
Thanks,
Alice
Hello. Just wondering if I was to batch cook these for a party and then freeze - I assume I would remove from cup cake holder and freeze in a Tupperware layered on baking parchment once cooled? Thinking of doing self for daughters wedding .
Thanks