Description
Adorable Santa Hat Cupcakes topped with fresh strawberries and fluffy vanilla buttercream. A festive Christmas cupcake that’s easy, kid-friendly, and perfect for holiday parties.
Ingredients
1 2/3 cups (210g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup (113g) unsalted butter, room temp
1 cup (200g) granulated sugar
2 large eggs, room temp
2 tsp pure vanilla extract
3/4 cup (180ml) whole milk, room temp
1/4 cup (60g) sour cream, room temp (optional, for extra moisture)
12 medium strawberries, hulled and thoroughly dried
For the Vanilla Buttercream:
1 cup (226g) unsalted butter, room temp
3 1/2 to 4 cups (420–480g) powdered sugar, sifted
2 tsp pure vanilla extract
1/8 tsp fine sea salt
3–4 tbsp heavy cream (as needed for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar on medium-high until pale and fluffy, 2–3 minutes.
4. Beat in eggs one at a time, then mix in vanilla. Scrape bowl as needed.
5. Add dry ingredients in 2 additions, alternating with milk (and sour cream if using), beginning and ending with dry. Mix just until combined.
6. Divide batter evenly. Bake 17–19 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
7. Beat butter until creamy, 1 minute. Add powdered sugar gradually with salt, then vanilla. Add cream 1 tbsp at a time until thick, smooth, pipeable.
8. Hull strawberries and pat very dry. If tall, trim bases so they sit flat.
9. Pipe a ring of buttercream onto each cupcake. Set a strawberry (point up) in the center. Pipe a small dollop on the strawberry tip to make the pom-pom.
10. Serve immediately, or chill up to 24 hours. Best enjoyed the day assembled.
Notes
For the whitest ‘fur’ trim, use clear vanilla in the frosting. Dry strawberries thoroughly to prevent slipping. Cupcakes can be baked 1 day ahead; assemble day of serving.