Description
These adorable Santa Hat Cupcakes are a festive and fun treat perfect for Christmas parties and family gatherings. Easy to make and delightful to look at, they’re sure to bring smiles to everyone’s faces.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large egg whites
- 1 teaspoon vanilla extract
- Red gel food coloring
- 1 can (16 oz) vanilla frosting
- 1 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
- Red gel food coloring
- Additional powdered sugar (for dusting)
- Large marshmallows
- White decorating sugar (optional)
- Sprinkles (red and green, optional)
Instructions
- For the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the cake mix, water, vegetable oil, egg whites, and 1 teaspoon vanilla extract. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
- Divide the batter into two bowls. Add red gel food coloring to one bowl and mix until a vibrant red color is achieved. Leave the other bowl white.
- Spoon alternating dollops of red and white batter into the prepared muffin cups, filling each about two-thirds full. Gently swirl with a toothpick for a marbled effect, if desired.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Buttercream Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, beating until smooth.
- Add 1 teaspoon vanilla extract and 1 tablespoon of milk or cream, beating until light and fluffy. Add more milk/cream if needed to reach a pipeable consistency.
- Divide the frosting into two bowls. Add red gel food coloring to one bowl and mix until a vibrant red color is achieved. Leave the other bowl white.
- To Assemble the Santa Hat Cupcakes: Once the cupcakes are completely cool, spread a thin layer of white frosting on top of each cupcake as a base.
- Using a piping bag fitted with a star tip (or a Ziploc bag with the corner snipped), pipe a cone shape of red frosting onto the center of each cupcake, forming the ‘hat’.
- Place a large marshmallow on top of the red frosting cone to create the ‘pom-pom’ of the hat.
- Pipe a small border of white frosting around the base of the red hat, where it meets the cupcake, to create the ‘fur trim’.
- Optionally, dust the marshmallows with a little extra powdered sugar, or sprinkle with white decorating sugar for a frosty effect. Add red and green sprinkles if desired.
- Serve and enjoy your festive Santa Hat Cupcakes!
Notes
- For a shortcut, you can use store-bought red and white frosting.
- Ensure cupcakes are completely cool before frosting, otherwise the frosting will melt.
- Adjust the amount of red food coloring to achieve your desired shade.
- These cupcakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Protein: 2
