Easy and festive, these Santa Hat Cupcakes are perfect for holiday celebrations. Made with a chocolate cupcake base, topped with creamy vanilla buttercream, and finished with a fresh strawberry, they look like adorable Santa hats. Fun to make and perfect for kids and adults alike, these cupcakes will bring holiday cheer to any party.
Ingredients of Santa Hat Cupcakes
Cupcakes:
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 3 tbsp butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1/2 cup milk
Vanilla Buttercream Frosting:
- 1 cup butter, softened
- 3–4 cups icing sugar
- 2 tsp vanilla extract
- Pinch of salt
- 2–3 tbsp milk or heavy cream
Decorations:
- Fresh strawberries (can substitute with red frosting and green trimming if desired)
Instructions
Cupcakes
- Preheat oven to 375°F (190°C).
- Line a muffin pan with themed cupcake liners.
- In a large bowl, sift together flour, baking powder, baking soda, cocoa powder, and salt; set aside.
- In another large bowl, cream together softened butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture alternately with milk, mixing until combined.
- Fill muffin cups about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Vanilla Buttercream Frosting
- Place softened butter in a mixing bowl and beat with 2 cups of icing sugar.
- Add 2 tbsp heavy cream (or milk) and vanilla extract; beat until smooth.
- Gradually add remaining icing sugar 1/2 cup at a time until desired consistency is reached.
- Spoon frosting into a piping bag fitted with a large tip (e.g., Wilton 2D).
- Pipe frosting onto cooled cupcakes, starting in the center, moving outward, then inward and upward to form a smooth swirl.
Decorating
- While frosting is soft, press a hulled strawberry on top of each cupcake with the cut edge against the frosting.
- Add a small dot of frosting to the tip of the strawberry to complete the Santa hat look.
- Repeat for remaining cupcakes and let set.
How to Serve
Serve these cupcakes at room temperature. Perfect for holiday parties, Christmas gatherings, or as festive treats for kids. Pair with hot chocolate or milk for a fun seasonal snack.
How to Store
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate up to 3 days. Bring to room temperature before serving for best texture.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting and decorating.
Tips for Best Results
- Make sure butter is softened for smooth frosting.
- Fill cupcake liners only 3/4 full to avoid overflow.
- Pipe frosting carefully to avoid excessive height, which may cause strawberries to topple.
- Use fresh, firm strawberries for best decoration results.
Recipe Variations
- Substitute strawberries with red buttercream for the hat and green-tinted frosting for leaves.
- Add chocolate chips to cupcake batter for extra chocolate flavor.
- Use flavored buttercream (like cream cheese or almond) to customize taste.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, cupcakes can be baked 1 day ahead and stored unfrosted at room temperature. Frost and decorate before serving.
Can I freeze these cupcakes?
Unfrosted cupcakes can be frozen for up to 2 months. Frost after thawing for best results.
Can I use other fruits instead of strawberries?
Yes, you can use raspberries or cherries, or create hats using red-tinted frosting instead.
