RECIPE

Mother’s Day Cupcakes Recipe

Name: Mother’s Day Cupcakes Recipe
Prep time: 45 min
Yield: 16
Ingredients: 12 cupcake cases; A cupcake tray; A whisk or an electric whisk; A piping bag with a nozzle; Mixing bowls; A spatula; A mixing spoon; 180g buttery baking spread.. softened; 180g caster sugar; 3 large eggs.. room temperature; 1 tsp vanilla extract; 180g self-raising flour; 2 tbsp semi-skimmed milk; 100g strawberry jam; 100g Milkybar® Giant Buttons; 100g buttery baking spread; 150g icing sugar; 1 tbsp semi-skimmed milk; 12 strawberries

Treat Mum to a classic Victoria sponge cupcake with a sweet jammy surprise!

12 December, 2025

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Airy, fluffy and filled with homemade love, our Mother’s Day cupcakes make a delicious celebration bake. A classic Victoria sponge swirled with Milkybar®-infused buttercream and a sweet surprise pocket of strawberry jam in the centre. A fresh strawberry ties it all together for a cupcake that’s classic, fun and beginner-baker-friendly.

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Decorating Tips

We’ve gone with a classic star swirl of buttercream but feel free to play with different nozzles. You could also pipe small pipettes of icing on top instead of a swirl. For festive fun, get the kids to pick out a few different sprinkles and colourful cupcake cases, then let them customise a special cupcake each for Mum. Writing icing is always fun but keep it simple like the first letter of her name, or a draw a heart. A practice run on a dinner plate is always encouraged!

Mother’s Day Cupcake Variations

Get fruity with your favourite toppings for your Mother’s Day cupcake! Think raspberries, blueberries or go tropical with some finely chopped pineapple. For added crunch, a sprinkle of toasted nuts works wonders. For a different jammy surprise, replace the strawberry jam with your favourite flavour. If you need a larger version of this cupcake recipe to celebrate and share with family and friends, try our Mother’s Day Cake recipe.

Serving Suggestions

Mother’s Day is all about showing Mum just how much you care, so put a little extra effort in. Pack a few cupcakes into a gift box and finish with a pink or red ribbon and don’t forget a handwritten note from the kids. For ideas that’ll your heart melt, read our Mother’s Day Messages. Offer to take any responsibilities off her hands for the afternoon so she can put her feet up and savour her cupcake in peace with a pot of her favourite tea.

Storage Instructions

Store your Mother’s Day cupcakes in an airtight container at room temperature for up to three days. You can also freeze the un-iced cupcakes for up to three months if you want to get ahead of the last-minute Mother’s Day panic! To defrost, simply leave the container in the fridge overnight, then fill and ice the cupcakes in the morning. For more cupcake flavour ideas, explore our Easy Cupcake Recipes.

You will need

12 cupcake cases
A cupcake tray
A whisk or an electric whisk
A piping bag with a nozzle
Mixing bowls
A spatula
A mixing spoon

For the cupcakes

180g buttery baking spread, softened
180g caster sugar
3 large eggs, room temperature
1 tsp vanilla extract
180g self-raising flour
2 tbsp semi-skimmed milk

For the filling, icing and topping

100g strawberry jam
100g Milkybar® Giant Buttons
100g buttery baking spread
150g icing sugar
1 tbsp semi-skimmed milk
12 strawberries

Milkybar Giant Buttons White Chocolate Sharing Bag 176g

Each cupcake typically contains:

Energy 1268kJ 303Kcal 15%
Fat 15.5g 22%
Saturates 5.6g 28%
Sugars 28.3g 31%
Salt 0.40g 7%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1604kJ/383kcal

Method

For the cupcakes

Preheat the oven to 180°C/160°fan/gas mark 4 and line a cupcake tray with cupcake cases.
In a large bowl, whisk the buttery baking spread and sugar together for about 4-5 minutes until pale and fluffy.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and mix again.
Sift the flour in two additions and fold gently to combine. Add the milk and stir until just combined.
Divide the mixture evenly between cupcake cases about two thirds full so they have enough space to rise beautifully.
Bake for 18-20 minutes, or until a cocktail stick or cake tester comes out clean. Transfer the cupcakes to a wire rack to cool completely.
To create a hole for the jam, use the round large end of a piping nozzle to punch out a hole. Fill each hole with a jam and use the back of a spoon to level the jam. Your cupcakes are now ready to ice.

For the icing

Pop the Milkybar® Giant Buttons into a microwave safe bowl and blitz on high for 20-30 second bursts. Stir with a spatula in between bursts until melted and smooth. Set aside to cool to room temperature.
In a mixing bowl, whisk the baking spread until it softens and becomes fluffy.
Sift in the icing sugar in two additions, whisking well after each to prevent lumps.
Add the cooled Milkybar® and mix briefly until smooth. If it is a little too thick, add the tablespoon of milk and whisk again. If it is still too thick, add another.
Scoop the icing into a piping bag with a nozzle and pipe a swirl onto each cupcake.
Top each cupcake with a fresh strawberry and serve.

Top Tips

Getting Victoria sponge cupcakes just right comes down to two simple tricks. First, ensure that all your ingredients are at room temperature before you start. Soft butter and room-temperature eggs will whip up more easily, trapping air for a light, fluffy sponge. Second, be gentle with the mixing. Fold until the mixture comes together and no more. These small steps make all the difference for beautifully soft cupcakes every time.