Easy And Delicious Sponge Cupcakes Recipe In Under 1 Hour
Looking for a new and improved cupcake recipe? Then you have to try our fluffy sponge cupcakes recipe with some traditional Victorian garnishes.
Our recipe is easy to make and can be finished in under an hour. And the best part, it has an uber fluffy texture that is unmatched by many other recipes! So, why not give it a try this weekend? You won't regret it!
Servings: 24 cupcakes
Equipment
- Standard cupcake pan
- Cupcake liners
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Cooling Rack
- Piping bag and nozzles
Ingredients
Ingredients for the sponge cupcakes recipe
- 1 cup salted butter, softened at room temperature
- 1 cup granulated white sugar
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups cake flour, sifted
- 4 teaspoons baking powder
- 1/4 teaspoon fine salt
Ingredients for the filling and frosting
- 3/4 cup salted butter, softened at room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1-3 tablespoons milk, room temperature
- Fruit jam, optional
- Fresh cut fruit, optional
Instructions
- Make the sponge cupcakes recipe batterPreheat your oven to 350ºF (180ºC) and line your cupcake pan with cupcake liners.Place the softened butter and sugar into a large mixing bowl. Then, at high speed, cream them for a couple of minutes until they become light and fluffy. The sugar will also have started to dissolve. Then, add the vanilla essence and give it a good stir.Next, add the eggs one at a time, briefly mixing between each addition. After adding the final egg, make sure to beat the mixture at high speed to ensure the ingredients mix together well.And finally, combine all of the dry ingredients and add them to the butter and egg mixture. Do not overmix the batter. Only keep mixing until the flour has completely disappeared and you have a smooth uniform mixture.1 cup salted butter, softened at room temperature, 1 cup granulated white sugar, 2 teaspoons vanilla extract, 4 large eggs, room temperature, 1 1/2 cups cake flour, sifted, 4 teaspoons baking powder, 1/4 teaspoon fine salt
- Bake the cupcakesOnce the batter has been made, fill each cupcake liner with roughly two-thirds of the way full with batter.Then, bake the cupcakes for roughly 15-18 minutes. The cupcakes are done once a testing needle or toothpick comes out clean.Remove them from the oven and allow them to cool inside of their tray. After roughly 15 minutes, you can remove them and cool them on a cooling rack.
- Make the frostingWhile the cupcakes are cooling, start making the buttercream frosting. Again, start by creaming the butter until it becomes light and fluffy. Only cream it for 5 minutes (at most) before adding the powdered sugar. Then, cream for another 5 minutes. The mixture of butter and powdered sugar will first form breadcrumbs before becoming a creamy uniform frosting.Once the mixture is fluffy, add the vanilla extract and mix it in. Then, add one tablespoon of milk before further adjusting the consistency. We prefer using 2 tablespoons - it gives us a pliable yet firm frosting that is still smooth and creamy.Place the frosting inside a piping bag that is fitted with a piping nozzle.3/4 cup salted butter, softened at room temperature, 4 cups powdered sugar, sifted, 2 teaspoons vanilla extract, 1-3 tablespoons milk, room temperature
- Assemble the cupcakesOnce your cupcakes are cooled, you can core them and add some fruit jam. Finally, frost each cupcake with some buttercream frosting. Then, add some fresh fruit garnishes or another type of decoration that you like.Then, serve them immediately or store them inside an airtight container.Fruit jam, optional, Fresh cut fruit, optional
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