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+ servings

Strawberries and Cream Crown Cupcakes

Easy crown cupcakes - perfect for street parties or a princess birthday party.
Prep Time10 mins
Cook Time16 mins
Assembling15 mins
Total Time41 mins
Course: Dessert, Party Food
Cuisine: British
Servings: 10 cupcakes
Author: Grace Hall


  • 75 g butter or baking spread
  • 75 g caster sugar
  • 1 large egg
  • 1/2 tsp  Dr. Oetker Madagascan Vanilla Extract
  • 75 g self raising flour
  • 100 g soft set strawberry jam
  • Dr. Oetker Coloured Ready to Roll Regal Ice
  • Dr. Oetker Gold Shimmer Spray
  • Dr. Oetker Writing Icing Brights (optional)
  • 300 ml  double cream


  • Preheat the oven to 190°C (Gas mark 5/375°F). Line a muffin tin with 10 cupcake cases.
  • Weigh out the butter, caster sugar, egg and vanilla into a mixing bowl. Sift the flour over the top, then whisk the ingredients together with an electric whisk until the mixture is completely blended and creamy (you could also whisk by hand, but be sure to soften the butter first if you do).
  • Divide the mixture equally between the 10 cupcake cases and smooth the tops. Pop into the preheated oven and bake for 16-18 minutes until risen and golden. Transfer to a wire rack to cool.
  • Once the cakes are cool enough to handle (but still warm), use a teaspoon to scoop a portion of sponge from the top of each cake. Fill with jam, then press the tops back on to seal in the jam. Leave to cool completely.
  • Whilst the cakes are cooling, make the icing crowns. Take the yellow icing from the ready roll icing pack and roll out to about 1.5mm thick.
  • With a sharp knife, cut strips from the icing. Cut a zig-zag pattern on the edge of the strips (I used a mini triangle cutter to keep it even but you can easily do this by hand too. Cut the strips into smaller pieces, then roll into a circle and lightly press the ends together to join them. Gently bend the pointy tips of the crown outwards slightly.
  • Leave the crowns for around 15 minutes to dry out, then spray them all over with Dr. Oetker gold shimmer spray. Leave to dry again for at least an hour or until ready to use. Once dry, you could also use Dr. Oetker writing icing to dot on jewels if wanted (I forgot to do this before taking photos, oops!).
  • Just before serving, whip up the cream until firm enough to pipe and spoon into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with a crown. Serve immediately.


NOTES: Put the crown toppers on the cakes just before serving for best results. After about 1 hour, the colours from the icing may run into the cream. You can refrigerate the cakes for up to half an hour once piped with cream, but without the crown toppers, after this time the texture of the sponge may dry.