Description
These delightful Strawberry Santa Hat Cupcakes feature rich chocolate cupcakes topped with creamy vanilla buttercream frosting and crowned with fresh strawberries to resemble festive Santa hats. Perfect for holiday celebrations, these cupcakes combine moist, fluffy cake with smooth, sweet frosting and fresh fruit for a whimsical and delicious treat.
Ingredients
Scale
Cupcakes
- 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
- 3/4 cup milk
Frosting
- 1 cup butter, softened
- 3-4 cups icing sugar (powdered sugar)
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk or heavy cream
- Pinch of salt
Decoration
- Strawberries, hulled and trimmed green tops
- Optional: red frosting instead of strawberries for hats
Instructions
- Preheat and prepare pans: Preheat the oven to 375°F (190°C). Line a muffin pan with themed cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt. Set aside.
- Cream butter and sugar: In a separate large bowl, beat together the softened butter and white sugar until light and fluffy, approximately 2 minutes, ensuring proper aeration for tender cupcakes.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully, then stir in the vanilla extract.
- Combine ingredients: Alternately add the sifted flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Beat well after each addition to achieve a smooth batter.
- Fill cupcake liners and bake: Spoon the batter evenly into the cupcake liners, filling them about 3/4 full. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare frosting: While cupcakes bake, place softened butter in a bowl and beat in 2 cups of icing sugar until smooth. Add 2 tablespoons of heavy cream and vanilla extract along with a pinch of salt, and continue beating. Gradually add the remaining icing sugar, half a cup at a time, until desired thick and pipeable consistency is reached.
- Frost the cupcakes: Once cupcakes are completely cooled, spoon the prepared frosting into a piping bag fitted with a large star tip (Wilton 2D or similar). Pipe the frosting onto each cupcake by swirling from the center outward then back in and up, creating a soft, rounded peak without too much height.
- Decorate with strawberries: While the frosting is still soft, press a hulled strawberry on top of each cupcake with the cut edge against the frosting to resemble a Santa hat. Add a small dot of frosting to the tip of the strawberry to complete the look and let set.
- Repeat and serve: Repeat the decoration process for all cupcakes and serve. These cupcakes can be enjoyed fresh or stored in an airtight container for a day or two.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute strawberries with red frosting if strawberries are not in season or preferred.
- Use fresh strawberries with green tops trimmed neatly for best presentation.
- If frosting is too soft, chill briefly before piping for better shape retention.
- For vegan or dairy-free alternatives, substitute butter and milk with plant-based options but note texture differences.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
