Introduction

These Strawberry Santa Hat Cupcakes are a festive treat perfect for the holiday season. Chocolate cupcakes topped with creamy vanilla buttercream and fresh strawberries transform into adorable Santa hats. They’re fun to make and sure to impress at any holiday gathering.

The image shows a close-up of a dark chocolate cupcake in a red paper liner, topped with a thick layer of smooth white cream swirled in soft peaks. Around the base of a large strawberry placed on top, there is a circle of small white cream dots. The strawberry is bright red with visible seeds and has a small ball of white cream on its tip, resembling a Santa hat. The cupcakes are set on a white marbled surface with blurred festive decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2–3 tbsp heavy cream (for frosting)
1 tsp vanilla extract (for frosting)
Pinch of salt (for frosting)
12 large strawberries, hulled (for topping)
Mini marshmallows or small white candy balls (for the hat pom-pom)
White sanding sugar or coconut flakes (optional, for extra texture)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with red cupcake liners. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until just combined. Carefully stir in the boiling water; the batter will be thin.
Step 3: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: To make the buttercream, beat softened butter on medium speed for 3–4 minutes until light and creamy. Gradually add powdered sugar, one cup at a time, mixing on low until incorporated.
Step 5: Add heavy cream, vanilla extract, and a pinch of salt. Increase mixer speed to medium-high and beat until frosting is fluffy and smooth. Adjust consistency with more cream or powdered sugar if needed.
Step 6: Once cupcakes are cooled, pipe a generous swirl of buttercream on each using a large star tip.
Step 7: Place a hulled strawberry on top of each swirl, pointed side up, to resemble Santa’s hat.
Step 8: Decorate the base of each strawberry by piping small frosting dots, piping a rope of frosting, pressing mini marshmallows around it, or sprinkling with coconut flakes.
Step 9: Finish by placing a mini marshmallow or small white candy ball on the tip of each strawberry. Use melted white chocolate to secure if desired.
Step 10: Lightly dust the frosting with sanding sugar or coconut flakes for a snowy effect, then serve and enjoy.

Tips & Variations

Use chilled butter and beat the frosting well for a smoother texture.
For a different look, try raspberries instead of strawberries as the Santa hat.
Add a drop of red food coloring to the frosting to make the base of the hat more vibrant.
To make the frosting easier to pipe, refrigerate it for about 15 minutes before decorating.
Swap mini marshmallows with white chocolate chips or pearl sprinkles for the pom-pom.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. If you want to prep ahead, bake the cupcakes and freeze them without frosting for up to 2 months. Thaw completely and frost just before serving.

How to Serve

A close-up of a cupcake with a dark chocolate base in a red liner. It is topped with swirled white cream frosting that forms the first layer above the cupcake, smooth and soft in texture. Above the frosting is a ring of small white dollops forming a crown shape. At the very top sits a whole red strawberry, standing pointy side up, with a small white cream ball placed on its tip, making it look like a little hat. The background shows more similarly decorated cupcakes, softly blurred with small holiday decorations and a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different frosting for these cupcakes?

Yes, cream cheese frosting or whipped cream can be used as a substitute for the vanilla buttercream. Just keep in mind texture and sweetness differences.

How do I hull strawberries properly?

To hull strawberries, simply remove the green leafy tops and the white core underneath using a small paring knife or a strawberry huller. This helps the strawberry sit nicely on top of the cupcake.