If you’re looking for a festive and absolutely delightful treat to impress your friends and family this holiday season, the Santa Hat Cupcakes Recipe is exactly what you need. These cupcakes combine rich chocolate flavor with a silky vanilla buttercream frosting, topped with a fresh strawberry that transforms every bite into a whimsical Santa hat. They’re fun to make, visually stunning, and perfect for adding a handmade touch to your holiday celebrations.
Ingredients You’ll Need
To create the magic of this Santa Hat Cupcakes Recipe, you’ll want to gather some simple, pantry-friendly ingredients that come together beautifully. Each plays a vital role, from the moist chocolate cake base to the fluffy vanilla buttercream frosting and juicy strawberry topper.
- Chocolate cake mix: The foundation of the cupcakes, providing a deep, rich chocolate flavor with effortless convenience.
- Eggs: These help bind the ingredients and ensure a tender crumb in the cake.
- Canola oil: Adds moistness and a soft texture without overpowering the chocolate taste.
- Milk: Brings balance and lightness to the batter for perfectly baked cupcakes.
- Sour cream: A secret ingredient that makes the cupcakes incredibly moist and adds a slight tang.
- Vanilla extract: Infuses warmth and subtle sweetness, both in the cake and frosting.
- Butter for frosting: The base for the rich, smooth vanilla buttercream.
- Powdered sugar: Sweetens and thickens the frosting for that perfect pipeable texture.
- Fresh strawberries: The star that transforms these cupcakes into adorable Santa hats—a fresh and festive touch!
How to Make Santa Hat Cupcakes Recipe
Step 1: Mix the Batter
Start by preheating your oven to 325 degrees Fahrenheit, setting the stage for a perfectly baked cupcake. In a large mixing bowl, combine the chocolate cake mix, eggs, canola oil, milk, sour cream, and vanilla extract. Use a hand mixer to beat everything together for about 2 minutes until the batter is smooth and uniform. This step is crucial to ensuring your cupcakes have that soft, fluffy texture everyone loves.
Step 2: Fill and Bake
Line your muffin tin with cupcake liners and fill each about three-quarters full with the prepared batter. This amount leaves room for the cupcakes to rise without overflowing. Pop them into the oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean. When they’re done, allow them to cool completely before moving on to frosting.
Step 3: Whip Up the Vanilla Buttercream
While the cupcakes bake and cool, it’s frosting time. In a stand mixer fitted with a paddle attachment, beat softened butter (make sure it’s not too cold or too soft) with vanilla extract for 5 minutes. This extra mixing time will give you the fluffiest, creamiest buttercream. Gradually add powdered sugar and continue mixing. If the frosting feels too thick, add a splash of milk, one teaspoon at a time, until you reach a smooth, pipeable consistency.
Step 4: Frost the Cupcakes
Transfer your luscious vanilla buttercream into a piping bag fitted with a metal tip for that perfectly smooth swirl. Gently pipe generous swirls of frosting onto each cooled cupcake. The piping not only looks pretty but also helps hold the strawberry “hat” in place.
Step 5: Create the Santa Hats
Now the fun part: placing the strawberries. Cut off the stem from each strawberry and flip it upside down on top of each frosted cupcake, creating the iconic Santa hat shape. Add a small dot of frosting to the tip of the strawberry to mimic the fluffy white pom-pom. And just like that, your cupcakes turn into festive, adorable Santa hats that everyone will love!
How to Serve Santa Hat Cupcakes Recipe
Garnishes
While the strawberry and frosting combination does most of the magic, you can take presentation further by sprinkling a little edible glitter or red and white sugar crystals on top. Fresh mint leaves or small holly-inspired sugar decorations also add a festive flair that pairs beautifully with the chocolate and vanilla flavors.
Side Dishes
Pair these cupcakes with a cozy cup of hot cocoa or a spiced holiday latte to complete the joyful treat experience. If you’re serving them at a party, a platter of mixed nuts or a light fruit salad can be refreshing companions balancing the rich sweetness of the cupcakes.
Creative Ways to Present
For a festive dessert table, arrange the Santa Hat Cupcakes Recipe on tiered cake stands or rustic wooden boards decorated with pine sprigs and ornaments. You might also wrap each cupcake in clear cellophane bags tied with red ribbons for charming individual gifts or party favors everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Santa Hat Cupcakes can be stored in an airtight container at room temperature for up to 2 days to keep the cake moist and the frosting fresh. For longer storage, refrigerate them carefully covered to prevent drying out, but bring them to room temperature before serving for best flavor and texture.
Freezing
You can freeze baked cupcakes without frosting for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When ready to use, thaw overnight in the refrigerator and frost fresh. Freezing frosted cupcakes is not recommended, as the texture of the frosting may change upon thawing.
Reheating
To refresh stored cupcakes, especially chilled ones, let them sit at room temperature for about 30 minutes. Avoid microwaving frosted cupcakes as it can melt the frosting and ruin the appearance. Instead, serve them as is or with a gentle warm drink to complement their flavor.
FAQs
Can I use homemade chocolate cake instead of mix?
Absolutely! While the Santa Hat Cupcakes Recipe calls for a cake mix for convenience, a well-made homemade chocolate cake batter works wonderfully too. Just make sure your recipe yields a moist, rich cake to keep that delightful texture.
What kind of strawberries work best?
Choose firm, ripe strawberries that hold their shape well. Medium-sized berries with vibrant red color work best to create that perfect Santa hat look without sliding off the frosting.
Can I make this recipe dairy-free?
Yes, you can make substitutions like using dairy-free milk (such as almond or oat milk) and vegan butter or shortening for the frosting. However, it might slightly change the texture and flavor, so choose high-quality alternatives for the best results.
Is there a way to add extra flavor to the frosting?
Definitely! You can add a teaspoon of peppermint extract for a holiday twist or a dash of almond extract for something nutty and unique. Just be careful not to overpower the vanilla base.
How far ahead can I prepare these cupcakes?
You can bake the cupcakes up to two days ahead and store them without frosting. It’s best to frost the cupcakes on the day you plan to serve to keep the buttercream fresh and fluffy, but if you frost them ahead, keep them refrigerated and bring them to room temperature before serving.
Final Thoughts
Making this Santa Hat Cupcakes Recipe is like wrapping up holiday cheer into every bite. It’s a joyful way to share your love of baking and holiday spirit with those around you. Whether you’re hosting a gathering, gifting something sweet, or just treating yourself, these cupcakes deliver happiness and festive fun with every delicious piece. Give this recipe a whirl—you’ll find it quickly becomes a cherished tradition!
Print
Santa Hat Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Santa Hat Cupcakes are a delightful chocolate treat perfect for holiday celebrations. Moist chocolate cupcakes are topped with fluffy vanilla buttercream frosting and finished with a fresh strawberry to resemble Santa’s iconic hat, making them both delicious and visually appealing.
Ingredients
Cupcake Batter
- 1 box chocolate cake mix
- 4 eggs
- 3/4 cup canola oil
- 3/4 cup milk
- 1 cup sour cream
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter, slightly softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2–4 tablespoons milk (as needed for consistency)
Decoration
- 24 fresh strawberries, stems cut off
Instructions
- Prepare the Batter: Preheat your oven to 325°F (163°C). In a large bowl, combine the chocolate cake mix, eggs, canola oil, milk, sour cream, and vanilla extract. Beat with a hand mixer on medium speed for about 2 minutes until the mixture is smooth and well blended.
- Fill and Bake: Line a muffin tin with cupcake liners. Fill each liner about three-quarters full with the batter. Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While cupcakes are baking, prepare the vanilla buttercream. In a stand mixer, beat the slightly softened butter and vanilla extract together for about 5 minutes until light and fluffy. Gradually add powdered sugar and continue mixing. Add milk as needed, a tablespoon at a time, to achieve a smooth and spreadable consistency.
- Decorate the Cupcakes: Once the cupcakes have cooled completely, spoon the frosting into a piping bag fitted with a metal tip. Pipe generous swirls of frosting onto each cupcake.
- Add the Santa Hat Topping: Place a strawberry upside down on top of the frosted cupcake, stem side down to create the hat shape. Add a small dot of frosting to the tip of the strawberry to resemble the pom-pom on Santa’s hat.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use fresh, firm strawberries for best appearance and flavor.
- Adjust frosting consistency with milk to suit piping preferences.
- Can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
