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Strawberry Santa Hat Cupcakes Recipe

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4.6 from 67 reviews

Delight in these festive Strawberry Santa Hat Cupcakes featuring rich, moist chocolate cupcakes topped with fluffy vanilla buttercream and crowned with fresh strawberries transformed into charming Santa hats. Perfect for holiday celebrations, these cupcakes combine classic flavors with playful, decorative toppings for a joyful treat.

Ingredients

Scale

Chocolate Cupcakes

  • 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

Vanilla Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Santa Hat Topping

  • 12 large strawberries, hulled
  • Mini marshmallows or small white candy balls (for the hat pom-pom)
  • White sanding sugar or coconut flakes (optional, for extra texture)

Instructions

  1. Bake the Chocolate Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with red cupcake liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients evenly. Add the egg, whole milk, vegetable oil, and vanilla extract to the dry mix, stirring until just combined. Carefully pour in the boiling water and stir until smooth; the batter will be thin but that’s expected. Divide the batter evenly into 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. Once baked, allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  2. Make the Vanilla Buttercream Frosting: In a large bowl, beat the softened unsalted butter on medium speed using a mixer for 3–4 minutes until it becomes light and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds. After all sugar has been incorporated, add the heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar to achieve piping consistency.
  3. Assemble the Santa Hat Cupcakes: Once the cupcakes are completely cooled, fit a piping bag with a large star tip and pipe a generous swirl of vanilla buttercream on top of each cupcake. Place a hulled strawberry on top of each swirl with the pointed end facing up to resemble a Santa hat. To decorate the base of the strawberry, you can pipe small frosting dots or a rope of frosting using a round or star tip, press mini marshmallows around the base, or sprinkle with coconut flakes for a snow-like effect. Finish each hat by adding a mini marshmallow or a small white candy ball at the tip of the strawberry, securing it with a dab of melted white chocolate if needed. For extra festive flair, lightly dust the frosting with white sanding sugar or additional coconut flakes.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent melting.
  • You can substitute vegetable oil with melted coconut oil or canola oil for different flavors.
  • Use fresh, firm strawberries for best presentation and ease of decorating.
  • Melted white chocolate acts as a glue for attaching marshmallow pom-poms securely.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: strawberry Santa hat cupcakes, chocolate cupcakes, vanilla buttercream frosting, holiday cupcakes, festive desserts

Find it online: https://dailysimplerecipe.com/strawberry-santa-hat-cupcakes-recipe/