By This Santa Hat Cupcakes balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Santa Hat Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Santa Hat Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Decoration:
2 cups red-tinted buttercream frosting
Whipped cream or white buttercream for trim
Mini marshmallows for the pom-pom
PREPARATION STEPS
Bake the Cupcakes:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time and add vanilla extract.
Gradually mix in the dry ingredients, alternating with milk.
Divide batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Prepare the Frosting:
Tint buttercream frosting with red food coloring until vibrant.
Fill a piping bag with a star tip for the red frosting. Add white frosting to a separate piping bag with a smaller round tip.
Decorate:
Pipe the red frosting into a tall swirl on each cupcake to resemble Santa’s hat.
Pipe white frosting around the base of the hat as trim.
Place a mini marshmallow on top as the pom-pom.
Serve and Enjoy:
Arrange your Santa Hat Cupcakes on a festive platter and serve at holiday gatherings for a delightful treat!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 12 cupcakes
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
