Santa Hat Cupcakes
These Santa Hat Cupcakes are a delightful and festive treat perfect for holiday gatherings. With their vibrant red and white finish, they capture the spirit of Christmas while providing a delicious, kid-friendly dessert.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Batter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
Frosting
- 3 cups confectioners' sugar
- 1/3 cup unsalted butter softened
- 1 tsp vanilla extract
- 2-3 tbsp milk
- Red food coloring
Instructions
Preparation
- Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add to the creamed mixture, alternating with milk, until well combined.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat the confectioners' sugar, butter, and vanilla extract together. Add milk gradually until desired consistency is reached. Divide frosting and tint one portion red.
- Using a piping bag, pipe red frosting in a swirl on each cupcake to form Santa's hat. Add white frosting around the base and a small dot on top as the pom-pom.
Serving
- Arrange the decorated cupcakes on a festive platter and serve as part of your holiday dessert selection.
Storage
- Place any leftover cupcakes in an airtight container and store at room temperature for up to 3 days.
Notes
Pro Tips: Use gel food coloring for vibrant colors. Chill frosting for better piping results.
Ingredient Substitutions: Substitute almond extract for a different flavor.
How to Serve: Pair with hot cocoa or eggnog for a festive treat.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake cupcakes a day in advance and decorate before serving.
Ingredient Substitutions: Substitute almond extract for a different flavor.
How to Serve: Pair with hot cocoa or eggnog for a festive treat.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake cupcakes a day in advance and decorate before serving.