Victoria Sponge Cupcakes

Victoria Sponge Cupcakes are a light and airy cupcake filled with blackberry jam and a sweet buttercream frosting.



For the Cupcakes:

For the Filling:

For the Frosting:


For the Cupcakes and Filling:

  1. Preheat the oven to 350 degrees and line cupcake pans with 22 liners.
  2. Add the butter to the bowl of your stand mixer and beat on medium speed for 2 minutes, then add the sugar and beat for 2 minutes more.
  3. Add in the vanilla then the eggs, one at a time.
  4. Add in the flour, baking powder and salt and beat until combined.
  5. Divide the batter into the prepared cupcake pans, not filling more than 1/2 way.
  6. Bake for 16-18 minutes or until lightly golden.
  7. Cool on wire racks.
  8. Cut a small circle out of the top of the cupcake and save the cake.
  9. Fill each cupcake with about 1/2 tsp of jam each and place the top back on.

For the Frosting:

  1. Beat the butter on medium speed for 3 minutes. Add in the powdered sugar slowly until fully combined. Beat in the vanilla and salt.
  2. Transfer buttercream to a piping bag and pipe a small dollop on top of each cupcake.



Keywords: Victoria Sponge Cupcakes, blackberry filled cupcakes, baking, cupcakes

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