Japanese Christmas cupcakes

Japanese Christmas cupcakes

This is the cupcake version of the traditional Japanese Christmas cake made with sponge cake, whipped cream and topped with strawberries.


  • 2 large eggs
  • 1 1/4 cup white granulate sugar
  • 1 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 1/4 teaspoon baking powder
  • 1/3 cup low-fat milk
  • 2 1/4 cups heavy cream
  • 8 strawberries (cut into quarters)
  • sugar sprinkles (for topping (optional)


  1. Preheat oven to 350ºF.
  2. Brush the cupcake molds with oil or butter.
  3. Mix flour and baking powder in a bowl.
  4. In a bowl, add eggs and using an electric mixer on high speed, mix for 4 minutes. The eggs should be thick and light in color.
  5. Slowly add the sugar while running the mixer on medium speed. Do this until all the sugar has been mix and beat for a total of 5 minutes.
  6. Put the milk and butter in a small pan on low heat, and turn off as soon as the butter has melted and transfer to a bowl to let it cool.
  7. Meanwhile, slowly add flour to the egg mixture and beat with an electric mixer on medium speed for about 3 minutes.
  8. Add melted butter and milk and mix for a minute.
  9. Pour batter into cupcake pan.
  10. Bake for 18-23 minutes until cooked through. Test with a toothpick by inserting it at the center of a cupcake. If it comes out clean, the cupcakes are ready.
  11. Let the cupcakes cool to room temperature.
  12. In a mixing bowl, add heavy cream and beat on high speed until thick. The cream should be thick enough to stand on top of the cupcakes.
  13. Decorate each cupcake with cream and top with a strawberry and some sugar sprinkles.


These cupcakes will keep refrigerated in an airtight container for up to 5 days.


Keywords: snack, cake, sweets

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