Victoria Sponge Cupcakes
Adorable light and airy sponge cupcakes filled with raspberry jam and topped with buttercream frosting.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- Raspberry Jam
- 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
- 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.
- 6
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.
- 7
Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.
- 8
Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
- 9
Dust with powdered sugar.