Name: Red Velvet Santa Hat Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tbsp cocoa powder (unsweetened); 1 large egg; 1 cup buttermilk; 1 tsp vanilla extract; 1 tsp red food coloring (gel or liquid); ½ cup vegetable oil; 1 tsp white vinegar; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract; A pinch of salt; 12 fresh strawberries, tops cut off; 12 mini marshmallows; Additional cream cheese frosting (for piping)

Introduction

Red Velvet Santa Hat Cupcakes are a festive holiday treat that perfectly combines rich red velvet cake with creamy cream cheese frosting. Topped with fresh strawberries and mini marshmallows, these cupcakes are as delightful to look at as they are to eat. Ideal for Christmas parties or family gatherings, they bring cheer and sweetness to any celebration.

A red velvet cupcake with three layers: the bottom layer is a red, soft cake in a red baking cup, topped by a thick, creamy white frosting swirled smoothly with small red and green round sprinkles on top. The top layer features a small red Santa hat decoration with a white, sugar-coated trim and a white pom-pom on top, sitting snugly on the frosting. In the background are two more cupcakes blurred softly, all set against a white marbled texture. Warm, golden bokeh lights add a cozy holiday feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tbsp unsweetened cocoa powder

1 large egg

1 cup buttermilk

1 tsp vanilla extract

1 tsp red food coloring (gel or liquid)

½ cup vegetable oil

1 tsp white vinegar

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

A pinch of salt (for frosting)

12 fresh strawberries, tops cut off

12 mini marshmallows

Additional cream cheese frosting (for piping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Decorative Christmas-themed liners can be used if desired.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring together.

Step 4: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid over-mixing to keep the cupcakes light and fluffy.

Step 5: Spoon the batter 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. Let the cupcakes cool completely.

Step 6: To make the frosting, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and creamy.

Step 7: Once cupcakes are cool, pipe a swirl of cream cheese frosting onto each using a star tip.

Step 8: Decorate each cupcake by placing a strawberry, cut-side down, on top of the frosting to form the Santa hat. Pipe a small ring of frosting around the base of the strawberry to create the hat brim, then place a mini marshmallow on top as the hat’s pom-pom.

Step 9: Optionally, sprinkle edible glitter or colored sugar on the frosting for extra festive flair. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

Use gel food coloring for a richer red color without thinning the batter.

Do not over-mix the batter to avoid dense cupcakes; mix just until ingredients are combined.

Ensure cupcakes are completely cool before frosting to prevent melting.

Make the cream cheese frosting ahead of time and store it in the refrigerator; stir well before using.

Customize your Santa hats by using other berries or candies for decoration.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute buttermilk with a dairy-free milk mixed with a tablespoon of vinegar, and use dairy-free cream cheese and butter alternatives for the frosting.

How far in advance can I prepare these cupcakes?

It’s best to bake the cupcakes a day ahead and keep them refrigerated. Make the frosting and decorate on the day you plan to serve for the freshest taste and appearance.