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4.87 from 30 votes

Victoria sponge cupcakes (gluten & dairy free)

Prep Time10 minutes
Cook Time20 minutes
Servings: 12 cupcakes

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.