Go Back

Strawberry Santa Hat Cupcakes

These festive cupcakes combine rich chocolate flavors with fresh strawberries and creamy frosting, making them perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup whole milk at room temperature
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water to mix in last
For the Frosting and Topping
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar add gradually
  • 2-3 tbsp heavy cream to achieve desired consistency
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 12 large strawberries hulled
  • mini marshmallows or small white candy balls for decoration
  • optional white sanding sugar or coconut flakes for additional decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with red cupcake liners.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, milk, oil, and vanilla extract to the dry ingredients and mix until just combined.
  4. Carefully stir in boiling water until the batter is smooth and thin.
  5. Divide the batter among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
  2. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a clean bowl, beat the softened butter until light and fluffy, about 3-4 minutes.
  2. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
  3. Add heavy cream, vanilla extract, and a pinch of salt, and continue beating until fluffy and smooth.
Decoration
  1. Frost the cooled cupcakes using a piping bag or spatula.
  2. Place a hulled strawberry on top of each frosted cupcake.
  3. Create a base of frosting around the strawberry and add mini marshmallows or small white candy balls for decoration.
  4. Optional: dust with white sanding sugar or coconut flakes for an added festive touch.

Notes

Store cupcakes in an airtight container at room temperature for 2-3 days or refrigerate for longer storage. Allow them to sit at room temperature for 30 minutes before serving from the fridge.