Victoria Sponge Cupcakes


Today I have for you some of my favourite cupcakes. These cupcakes are simple but delicious and are a guaranteed hit at any party. They start with a vanilla cupcake that is filled with a homemade raspberry jam. To top them off I used a pink and white vanilla buttercream with freeze dried raspberries on top! 

If you are feeling adventurous why not try mixing up the jam recipe with a different berry of your choice! You can stick to the same recipe below, just swap out for your preferred berry.

If you do make this recipe please do let me know how you get on!

Makes 12 cupcakes

🛒 Ingredients 🛒 

For the cupcakes: 

▪️175g Butter

▪️175g Caster sugar

▪️175g Flour

▪️3 eggs 

▪️1 tsp vanilla extract

For the icing:

▪️175g Butter

▪️350g icing sugar

▪️1 tbsp milk

▪️1/2 tsp vanilla extract

▪️Few drops of food dye (optional)

For the Raspberry Jam: 

▪️100g fresh raspberries

▪️100g jam sugar 

▪️Juice of 1/2 a lemon

To decorate:

▪️Freeze dried raspberries

👩‍🍳 Recipe 👩‍🍳

  1. Preheat the oven to 180 degrees (fan assisted). 
  2. In a bowl combine the butter and sugar and whisk until light and fluffy. Add the eggs one at a time, making sure they are fully incorporated before adding the next one. 
  3. Add in the vanilla extract. Then fold in the flour and mix until combined. 
  4. Spoon the mixture into the cupcake cases, I use an ice cream scoop for this and aim for 50g of batter in each case. You don’t have to weigh them but I like them to come out of the oven exactly the same. 
  5. Bake in the oven on the centre shelf for 15-18 minutes. They should spring back when touched. 
  6. While the cakes cook, get started with the jam. To a saucepan add the raspberries and lemon juice. Warm on a low heat so the raspberries just begin to release their juices. 
  7. Add in the sugar and bring to the boil. I don’t use a thermometer but usually boil the jam for around 10 minutes. Once you see it thickening you can test it by putting it on a cold plate. If you can run your finger through it and the trail stays… it’s done! 
  8. To make the buttercream beat the butter until very soft. Add in the icing sugar in stages. If you do it all at once it will go everywhere! Add in the milk and vanilla extract. If you want to dye the buttercream, now is the time to split it in half and add a few drops of food dye. 
  9. To bring the cupcakes together, begin when they have fully cooled. Add the jam to a piping bag, with an open piping tip that’s not too small to allow the jam through. 
  10. Insert the end of the piping tip into the center of the cupcake and lightly add pressure, you should feel the cupcake expand. 
  11. Pipe the buttercream on in whichever style you like and top with the freeze dried raspberries!

2 Comments Add yours

  1. What pretty little cupcake wrappers! These look too pretty to eat!


    1. rhiabakes says:

      Thank you so much! I get all of my baking cups from The Iced Jem Shop! I prefer these to normal cases as you don’t need a cupcake tray! They keep their shape and work perfectly! 😃


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