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5.0 from 63 votes

Victoria Sponge Cupcakes

Adorable light and airy sponge cupcakes filled with raspberry jam and topped with buttercream frosting.

Total Time
45 mins
Servings: 20 cupcakes
Calories: 272 kcal
Course: Dessert

Ingredients

Sponge Cupcakes
  • 1 cup (8oz) unsalted butter room temperature
  • 1 1/2 cup (210g) all-purpose flour
  • 1 1/4 cup (250g) superfine sugar*
  • 1 tablespoon and 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
Filling
  • raspberry jam
Buttercream
  • 8 tablespoons (4oz) unsalted butter room temperature
  • 1 1/2 cup (180g) powdered sugar sifted + extra for dusting
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

Sponge Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F and line cupcake pans.
  2. Place butter, sugar, flour, salt, baking powder, and eggs in your mixer and beat on low for 2 minutes until combined.
  3. 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!
  4. Bake for 15-18 minutes until tops are golden.
  5. Allow to cool completely.
Add the Jam
  1. 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.
  2. Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.
Buttercream
  1. Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
  2. Dust with powdered sugar.

Notes

  • *Superfine sugar, AKA caster sugar is NOT powdered sugar. It is sugar with finer granules than regular granulated sugar and can usually be found in your grocery store's baking aisle in a box or can be ordered from Amazon. If you don't have superfine sugar, you can easily make your own by running regular granulated sugar through your blender or food processor for about 30 seconds.
  • The amount of buttercream listed is just enough to decorate the cupcakes the way I did here. If you want big swirls you will have to double the recipe, though I find less buttercream is preferable as the sweetness can overpower these cupcakes.
  • Also, this is pure butter buttercream, which means it will melt if left too long in a hot environment!

Nutrition Information

Calories 272kcal (14%)

Nutrition Facts

Serving: 20cupcakes

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.