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Adorable light and airy Victoria Sponge Cupcakes filled with raspberry jam and topped with buttercream frosting.

Victoria Sponge Cupcakes

Adorable light and airy sponge cupcakes filled with raspberry jam and topped with buttercream frosting.
Course Dessert
Total Time 45 minutes
Servings 20 cupcakes
Calories 272kcal
Author Tracy


Sponge Cupcakes

  • 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


Sponge Cupcakes

  • Preheat oven to 350°F and line cupcake pans.
  • Place butter, sugar, flour, salt, baking powder, and eggs in your mixer and beat on low for 2 minutes until combined.
  • 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!
  • Bake for 15-18 minutes until tops are golden.
  • Allow to cool completely.

Add the Jam

  • 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.
  • Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.


  • Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
  • Dust with powdered sugar.


*Superfine sugar, AKA caster sugar is NOT powdered sugar. It is sugar with finer granules than regular granulated sugar and can usually be found in your grocery store's baking aisle in a box or can be ordered from Amazon. If you don't have superfine sugar, you can easily make your own by running regular granulated sugar through your blender or food processor for about 30 seconds.
The amount of buttercream listed is just enough to decorate the cupcakes the way I did here. If you want big swirls you will have to double the recipe, though I find less buttercream is preferable as the sweetness can overpower these cupcakes.
Also, this is pure butter buttercream, which means it will melt if left too long in a hot environment!


Calories: 272kcal