Victoria Sponge Cupcakes
User Reviews
5
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Total Time
45 mins
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Servings
20 cupcakes
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Calories
272 kcal
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Course
Dessert
Victoria Sponge Cupcakes
Description
This Victoria Sponge Cupcakes recipe begins with creaming butter and sugar before combining with flour, baking powder, salt, and eggs to form a smooth batter. The cupcakes rise during baking to produce a light and fluffy texture. After cooling, a cone-shaped section is cut from each cupcake and filled with raspberry jam to add moistness and fruit flavor. The removed cake piece is replaced to seal the filling inside. A buttercream made from butter, powdered sugar, heavy cream, vanilla, and a pinch of salt is whipped to a spreadable consistency and applied on top. A final dusting of powdered sugar adds a delicate finish.
The cupcakes balance sweet buttercream with tangy raspberry jam and a soft sponge crumb. They serve well for teatime or dessert, providing individual portions with classic British flavors.
The buttercream quantity is designed for modest frosting amounts; doubling it produces larger swirls but increases overall sweetness. Using superfine (caster) sugar in the batter gives better texture than granulated sugar. Because the buttercream is pure butter based, it can soften or melt if left in warm environments.
Ingredients
Sponge Cupcakes
- 1 cup butter room temperature, unsalted, 8 ounces
- 1 1/2 cup all-purpose flour 210g
- 1 1/4 cup superfine sugar 250g
- 1 tablespoon baking powder 1 teaspoon
- 1/2 teaspoon salt
- 4 egg room temperature, large
Filling
- raspberry jam
Buttercream
- 8 tablespoons unsalted butter room temperature, 4oz
- 1 1/2 cup powdered sugar sifted + extra for dusting, 180g
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- salt pinch
Instructions
Sponge Cupcakes
- Preheat oven to 350°F and line cupcake pans.
- Place butter, sugar, flour, salt, baking powder, and eggs in your mixer and beat on low for 2 minutes until combined.
- Divide into 20 cupcake cups. Your cups should be filled about halfway full, as these cupcakes grow a lot! You should not have fewer than 20 filled cups or there will be overflow!
- Bake for 15-18 minutes until tops are golden.
- Allow to cool completely.
Add the Jam
- Using a serrated knife, cut a cone-shaped piece out of the center of each cupcake so that there is space in the center for filling (save the cone). Spoon about a teaspoon of jam into the space.
- Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.
Buttercream
- Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
- Dust with powdered sugar.
Notes
- Superfine sugar (caster sugar) is recommended for the sponge batter; if unavailable, finely process granulated sugar in a blender.
- The buttercream quantity suits moderate frosting; double the recipe for larger decorative swirls.
- The buttercream uses pure butter and may melt if kept in heat; store cupcakes in a cool place.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cupcakes
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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