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Santa Hat Cupcakes

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Check out these festive little Santa hat cupcakes. Buttercream frosting and strawberries with chocolate are one of the best combinations. Splurge a little and make these homemade cupcakes with homemade frosting. Simple assembly to make them into Santa hat cupcakes.

Santa Hat Cupcakes

Santa Hat Cupcakes

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
 For the vanilla buttercream:
  • 1 cup butter, softened
  • 3-4 cups icing sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • 2-3 tablespoons milk or heavy cream
  • Strawberries (can use red frosting instead), green trimmed
Directions:
Preheat oven to 375 degrees F.
Line a muffin pan with themed cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
 Santa Hat Cupcakes

For the frosting:

Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency.
Santa Hat Cupcakes
Spoon the frosting into a piping bag fitted with a 2D Wilton tip, or other preferred large piping tip.
Swirl the frosting onto the cooled cupcakes, starting in the center – moving outwards and then back in and up, being careful not to give the frosting too much height.Santa Hat Cupcakes
While the frosting is soft, press a hulled strawberry on top so that the cut edge is against the frosting.
Santa Hat Cupcakes
Add a small dot of frosting to the tip of the strawberry and let set. Repeat with remaining cupcakes.
Santa Hat Cupcakes

More Holiday Treats

Santa Hat Cupcakes
Ingredients
    • 1 1/3 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 2 teaspoons baking powder
    • 3/4 cup unsweetened cocoa powder
    • 1/8 teaspoon salt
    • 3 tablespoons butter, softened
    • 1 1/2 cups white sugar
    • 2 eggs
    • 3/4 teaspoon vanilla extract
    • For the vanilla buttercream:
    • 1 cup butter, softened
    • 3-4 cups icing sugar
    • 2 teaspoons vanilla extract
    • pinch salt
    • 2-3 tablespoons milk or heavy cream
  • Strawberries (can use red frosting instead), green trimmed
Instructions
    1. Preheat oven to 375 degrees F.
    1. Line a muffin pan with themed cupcake liners.
    1. In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
    1. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
    1. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
    1. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
    1. Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
    1. For the frosting:
    1. Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
    1. Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency.
    1. Spoon the frosting into a piping bag fitted with a 2D Wilton tip, or other preferred large piping tip.
    1. Swirl the frosting onto the cooled cupcakes, starting in the center – moving outwards and then back in and up, being careful not to give the frosting too much height.
    1. While the frosting is soft, press a hulled strawberry on top so that the cut edge is against the frosting.
    1. Add a small dot of frosting to the tip of the strawberry and let set.
  1. Repeat with remaining cupcakes.

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