Strawberries and Cream Santa Cupcakes

Strawberries and Cream Santa Cupcakes on a wire rack

Overview

STRAWBERRIES AND CREAM SANTA CUPCAKES​

By Amy // Posted Dec 8, 2020 // Category Cupcakes

Thinking about what to make for your Christmas gatherings? My Strawberries and Cream Santa Cupcakes should be on your list of desserts to make. They’re delicious, pretty easy to make and look adorable.

The vanilla cupcake is oil based, so it’s pretty much guaranteed to be moist. This cupcake is on the lighter and fluffier side, I thought this complimented the cream cheese icing really well.

My cream cheese icing is so so gooooood! This is the one that’s in my Mini Carrot Cake recipe. The icing is really soft with a slight sweet tang to it. These flavours go well with the fresh strawberries that make up the santa hat you see in the pictures. 

It’s really not that hard to make this and it will look fantastic when assembled together. Hope you read the recipe carefully and take a look at my tips below.

Check out my favourite cupcake recipes.
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tips

Making the cupcakes

1. You can change the flour to gluten-free flour if you want to. 

2. Make sure you sift the flour before adding it. I’ve found that if you don’t you can have little pockets of flour in the cupcakes.

3. Make sure you mix all the cupcake ingredients for a full minute at a medium speed. This ensures all the flour pockets disappear. 

HOW TO MAKE GOOD ICING

1. Don’t rush when making your icing. Make sure the icing is sifted and beat your icing following the time given in the recipe. Oh, don’t forget the butter and cream cheese need to be at room temperature.

2. Sometimes your icing can turn out grainy. If this is the case, the icing might be too cold. Use a hairdryer or wrap a warm towel around your mixing bowl. Then beat again.

3. Is your icing too watery? Then it means your icing could be too warm. Put your icing in the fridge for about 10 minutes, then beat again.

4. Is it too sweet? Add one or two pinches of salt to taste. The saltiness cuts through the sweetness beautifully. Add a little and taste as you go.

RatingDifficultyBeginner

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Strawberries and Cream Santa Cupcakes on a wire rack

Yields1 Serving
Prep Time20 minsCook Time18 minsTotal Time38 mins

Vanilla Cupcakes
 ½ cup vegetable oil, 120gr
 ¾ cup white sugar, 156 gr
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted, 155gr
 ¼ tsp salt
 1 ¾ tsp baking powder
 ½ cup milk, at room temperature, 122 gr
 2 tsp vanilla extract
Topping
 150 g cream cheese, at room temperature
 66 g butter, at room temperature
 200 g icing sugar, sifted
 2 tbsp heavy cream
 1 tsp vanilla extract
 12 strawberries

Vanilla Cupcakes
1

Preheat the oven to 180°C or 350°F and place the rack in the centre of the oven. Put cupcake paper liners into a cupcake pan.

2

Using an electric whisk or stand mixer, combine the oil and sugar. Then add the eggs and continue mixing at medium speed for a minute.

3

Add the sifted flour, salt, baking powder, milk, and vanilla extract. Continue beating at a medium speed for one minute.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18 minutes or until you can gently press the top with your finger and it springs back.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before adding the topping.

Topping
6

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

7

Put a round icing tip (1A) into a piping bag and fill with icing. Put the icing on the cupcake in a round shape on every cupcake. Put a strawberry on top of the icing. Put a small dot on the top of the strawberries.

8

Best served right after piping. Store the cupcakes in an airtight container in the fridge and consume within 3 days.

Ingredients

Vanilla Cupcakes
 ½ cup vegetable oil, 120gr
 ¾ cup white sugar, 156 gr
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted, 155gr
 ¼ tsp salt
 1 ¾ tsp baking powder
 ½ cup milk, at room temperature, 122 gr
 2 tsp vanilla extract
Topping
 150 g cream cheese, at room temperature
 66 g butter, at room temperature
 200 g icing sugar, sifted
 2 tbsp heavy cream
 1 tsp vanilla extract
 12 strawberries

Directions

Vanilla Cupcakes
1

Preheat the oven to 180°C or 350°F and place the rack in the centre of the oven. Put cupcake paper liners into a cupcake pan.

2

Using an electric whisk or stand mixer, combine the oil and sugar. Then add the eggs and continue mixing at medium speed for a minute.

3

Add the sifted flour, salt, baking powder, milk, and vanilla extract. Continue beating at a medium speed for one minute.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18 minutes or until you can gently press the top with your finger and it springs back.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before adding the topping.

Topping
6

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

7

Put a round icing tip (1A) into a piping bag and fill with icing. Put the icing on the cupcake in a round shape on every cupcake. Put a strawberry on top of the icing. Put a small dot on the top of the strawberries.

8

Best served right after piping. Store the cupcakes in an airtight container in the fridge and consume within 3 days.

Strawberries and Cream Santa Cupcakes
Nutrition Facts

Amount Per Serving
Calories 354
% Daily Value *
Total Fat 20g31%
Saturated Fat 8.3g42%
Cholesterol 57mg19%
Sodium 136mg6%
Potassium 142mg5%
Total Carbohydrate 41.4g14%
Dietary Fiber 0.6g3%
Sugars 30.1g
Protein 3.7g8%

Calcium 65%
Iron 1%
Vitamin D 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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