Victoria Sponge Cupcakes

These fluffy Victoria Sponge Cupcakes are filled with sweet jam and whipped cream, capturing the traditional British flavor in every bite.

Course Dessert

Cuisine American

Keyword blackberry, cupcakes, sponge

Prep Time 20

Cook Time 16

Decorate/Chill 1

Total Time 1 36

Servings servings

Calories 312kcal

10 tablespoons butter room temp - unsalted
1 cup granulated sugar pulsed a few times in a food processor to make superfine sugar.
3 eggs
1 cup all-purpose flour
1 tablespoon baking powder

Preheat the oven to 350 degrees.
Line a 12-serving cupcake pan with cupcake liners. Set aside.
Combine the butter, sugar, and eggs into a large mixing bowl. Beat with an electric mixer until well incorporated.
Add the flour and baking powder to the mixing bowl. Slowly stir in the dry ingredients until moistened and then increase the speed and beat on HIGH until the batter is smooth and creamy.
Divide the batter evenly into the prepared cupcake pan until each cup is approximately ⅔ full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. You can also gently press the top of a cupcake with your finger. If it springs back, the cupcakes are done.
Remove the cupcakes from the pan and allow them to cool on a wire cooling rack - about 1 hour.

In a stand mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken. Slowly add the confectioner’s sugar, and continue to beat until stiff peaks form - about 1 minute.
Transfer the whipped cream into a large piping bag fitted with a large round decorating tip. Set aside.

Remove the liners from the cooled cupcakes, and cut the top off of each cupcake, making sure the tops and bottoms of the cupcakes are equal in size.
Spread a layer of blackberry jam evenly over the bottom section of each cupcake.
Pipe a swirl of whipped cream on top of the blackberry jam, and place the top half of each cupcake back on.
Pipe small dollops of whipped cream on top of each cupcake, and garnish with fresh blackberries.
Store any leftovers in the refrigerator.