Victoria Sponge Cupcakes

Name: Victoria Sponge Cupcakes
Total time: 45 min
Yield: 20
Cuisine: British
Ingredients: 1 cup Unsalted Butter (1 cup (8oz) unsalted butter (room temperature) + 8 tablespoons (4oz) unsalted butter (room temperature)); 1 ½ cup All-Purpose Flour (1 1/2 cup (210g) all-purpose flour); 1 ¼ cup Caster Sugar (1 1/4 cup (250g) superfine sugar*); 1 tbsp Baking Powder (1 tablespoon and 1 teaspoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt + Pinch of salt); 4 pieces Egg (4 large eggs (room temperature)); 0 pieces Raspberry Jam (Raspberry Jam); 1 ½ cup Icing Sugar (1 1/2 cup (180g) powdered sugar (sifted + extra for dusting)); 1 tbsp Heavy Cream (1 tablespoon heavy cream); ½ tsp Vanilla (1/2 teaspoon vanilla extract)

Classic British sponge cupcakes with raspberry jam filling and a light buttercream frosting, baked until golden.

45 minBritish

Servings20

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 350°F and line cupcake pans.
2Place butter, sugar, flour, salt, baking powder, and eggs in your mixer and beat on low for 2 minutes until combined.
3Divide 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!
4Bake for 15-18 minutes until tops are golden.
5Allow to cool completely.
6Using 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.
7Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.
8Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
9Dust with powdered sugar.