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Homemade Victoria Sponge Cupcakes photo

Victoria Sponge Cupcakes

These Victoria Sponge Cupcakes are moist, buttery, and filled with raspberry jam topped with creamy buttercream frosting—perfect for any occasion!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine British
Servings 12 servings

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Ice Cream Scoop
  • Piping Bag
  • Cooling rack

Ingredients
  

Cupcakes

  • 1 cup Unsalted butter at room temperature
  • 1 1/4 cups Superfine sugar
  • 4 Large eggs at room temperature
  • 1 1/2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt

Filling and Frosting

  • Raspberry jam for filling
  • 8 tablespoons Unsalted butter at room temperature for frosting
  • 1 1/2 cups Powdered sugar sifted
  • 1 tablespoon Heavy cream
  • 1/2 teaspoon Vanilla extract
  • a pinch Salt for frosting

Instructions
 

Baking Cupcakes

  • Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
  • In a large mixing bowl, combine 1 cup of room temperature unsalted butter with 1 ¼ cups of superfine sugar. Beat on medium speed with an electric mixer until light and fluffy, about 3-5 minutes.
  • Add the 4 large eggs, one at a time, mixing well after each addition to create a light texture.
  • In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon and 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.
  • Using an ice cream scoop, fill each cupcake liner about two-thirds full with batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from oven and let cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Preparing Frosting and Assembly

  • In a medium bowl, beat 8 tablespoons of room temperature unsalted butter with 1 ½ cups of sifted powdered sugar until smooth.
  • Add 1 tablespoon of heavy cream, ½ teaspoon vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
  • Once cupcakes are completely cool, remove a small portion from the center of each using a knife or cupcake corer.
  • Fill the hole with raspberry jam, then pipe or spread the buttercream frosting on top.
  • Optionally dust the frosted cupcakes with additional powdered sugar before serving. Enjoy!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix batter after adding flour to keep cupcakes light and fluffy.
  • Experiment with different fillings like lemon curd or chocolate ganache for variety.
  • Level domed cupcakes with a serrated knife for a polished look.
  • Store unfrosted cupcakes in an airtight container at room temperature or freeze for up to 3 months.
Keyword Buttercream, Classic, cupcakes, Easy, Jam