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Victoria Sponge Cupcakes with Buttercream and Jam



Victoria Sponge Cake

  • 1 box cake mix – white or butter
  • 3 egg whites
  • 1 cup water
  • 1/3 cup oil


  • Raspberry or Strawberry jam


  • 1 stick of butter, softened
  • 2 cups powdered sugar
  • 23 tablespoons heavy cream


  • 12 tablespoons powdered sugar


Victoria Sponge Cupcakes

  1. Preheat oven to 350 F degrees.
  2. Combine cake mix, oil and water, and mix until combined.
  3. Beat egg whites to stiff peaks.
  4. Gently fold egg whites into cake batter.
  5. Spray a cupcake tin with nonstick spray.
  6. Fill each cupcake tin halfway with batter.
  7. Bake for 15 minutes.
  8. Allow cupcakes to cool completely.


  1. Beat butter and 1 cup of powdered sugar on medium high with an electric mixer.
  2. While beating, add 1-2 tablespoons of heavy cream.
  3. Add second cup of powdered sugar.
  4. Add another 1-2 tablespoons of heavy cream if necessary.
  5. Beat for another 1-2 minutes until fluffy.

Prepare the cupcakes

  1. Carefully slice the tops off each cupcake.
  2. Gently mix together jam and buttercream and add a tablespoon to the middle of each cupcake.
  3. Replace the tops of cupcakes.
  4. Dust with powdered sugar.
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