Victoria Sponge Cupcakes
Victoria Sponge Cupcakes are a light and airy cupcake filled with blackberry jam and a sweet buttercream frosting.
Servings: 22 cupcakes
Calories:
Ingredients
For the Cupcakes:
- 2 sticks unsalted butter softened
- 1 ¼ cups caster sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon salt
For the Filling:
- blackberry jam about ½ cup
For the Frosting:
- 2 sticks unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
For the Cupcakes and Filling:
- Preheat the oven to 350 degrees and line cupcake pans with 22 liners.
- 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.
- Add in the vanilla then the eggs, one at a time.
- Add in the flour, baking powder and salt and beat until combined.
- Divide the batter into the prepared cupcake pans, not filling more than ½ way.
- Bake for 16-18 minutes or until lightly golden.
- Cool on wire racks.
- Cut a small circle out of the top of the cupcake and save the cake.
- Fill each cupcake with about ½ teaspoon of jam each and place the top back on.
For the Frosting:
- Beat the butter on medium speed for 3 minutes. Add in the powdered sugar slowly until fully combined. Beat in the vanilla and salt.
- Transfer buttercream to a piping bag and pipe a small dollop on top of each cupcake.
Notes
- If you can't find caster sugar, add granulated sugar to your food processor and pulse a few times until its smaller granules, but not as fine as powdered (confectioners) sugar.
- Do not fill batter more than half way full or the cupcakes will spill over.
- The buttercream is only meant to cover the hole filling the jam. To completely cover the cupcake with frosting, double the recipe.