It’s Christmas time, and you know what that means…… SERIOUS BAKING LIKE THESE SANTA’S HAT CUPCAKES IS GOING DOWN !!
**IF YOU’RE NOT READY TO PRINT OFF THE RECIPE FOR THESE SANTA’S HAT CUPCAKES, JUST PIN THIS PIC TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!!!***
SANTA’S HAT CUPCAKES!!Everything from cookies, cakes, candies, rolls, etc, etc, etc are on the Christmas dessert/treat list every year.
So sometimes, one gets a tad (or a whole lot) overwhelmed and it’s just nice to have a little break from making ALL the things!
Well, my friend Kelly was making these SANTA HAT CUPCAKES and I said…. take pics!!! She did. Yay!!
So I have to say, having Kelly make these adorable Christmas cupcakes was awesome because I get to share them with you!!! And how cute are they right? All red and white and fluffy!
And super easy to make as well. Win-Win!
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Ingredients Needed To Make These Adorable Kris Kringle Cap Cupcakes!
I’ll bet you have almost everything in your pantry right now! You’ll need:
For the Cupcake Ingredients:
- all-purpose flour
- white sugar
- baking powder
- baking soda
- butter, softened
- sour cream
- white baking chocolate
- Green and red food coloring
- room temperature unsalted butter
- confectioners’ sugar
- whole milk
- cocoa extract
- Green and red food coloring
Making these Santa’s Hat Cupcakes Right
These aren’t hard to make, so that’s part of the beauty of these Santa cupcakes! I would advise using paper cupcake liners though, instead of silicone for this batch unless you know all your cupcakes will be eaten in the house.
You don’t want people walking away with their gifted cupcake and taking the silicone liner with them! You’d have to chase them down in your winter boots and all, just to get the silicone liner back and well… no one wants to hold a liner-less cupcake in their hand all the way home.
Can I Use Margarine Instead Of Butter?
Yes, absolutely. I will say though, that butter will give it the cupcakes a much richer and more full-bodied flavor in comparison to using margarine. If you can use butter, use it.
If not, that’s totally fine and use margarine. The amounts will be the same, and your cupcakes will bake up just as nicely.
Just do not use oil though.
If You Wanted To Make These Christmas Treats Ahead Of Time….
Ok, so if you wanted to make them ahead of time, that’s not a problem. Go ahead and make up the cupcakes a day or two ahead of time. Keep them in an airtight container, in the refrigerator.
When you’re ready to frost, make up the icing the day you’re serving them and then go ahead and pipe them out. Personally, I would serve them the day I frosted them.
You can cover them in some loose-fitting plastic wrap and again, keep them chilled.
Bring them out a short while before serving to come up to room temp.
How Long Will These Cupcakes Keep For?
Well, I’d say the regular amount of time most cupcakes stay good for. I’d say up to a week or so. (Unless you make them ahead of time and freeze them without frosting of course.).
Can I Freeze These Cupcakes?
Sure can! I would freeze them in an airtight container or even a well-sealed freezer bag. It would also help to keep the freshness if you added one sheet of paper towel to the freezer bag.
When you want to serve them, thaw them on the countertop or in the fridge. I wouldn’t recommend putting them in the microwave to thaw.
Remember, freeze the cupcakes UNFROSTED. I do not recommend freezing them with the frosting on top.
Okie Dokie folks! There you have it! I hope that when you make these stinkin’ adorable Santa’s Hat Cupcake that you tag me in a post on Facebook or email me a few pics!! Thanks so much for stopping by The Salty Pot and have a fantastic day! See you next time!
- Cupcake Ingredients:
- • 2 ½ cups all-purpose flour
- • 2 cups white granulated sugar
- • 2 teaspoons baking powder
- • 1 teaspoon baking soda
- • 1 teaspoon salt
- • ½ cup butter, softened
- • ½ cup milk
- • ½ cup sour cream
- • 2 teaspoons vanilla
- • 3 large egg
- • 6 ounces of white baking chocolate
- • Green and red food coloring
- Frosting Ingredients
- • 1 stick room temperature unsalted butter
- • 4 cups confectioners’ sugar
- • 1/4 cup whole milk
- • 1 tablespoon cocoa extract *see notes
- • Red food color gel
Step 1: Preheat oven to 350 degrees. In a large mixing bowl,
add flour, sugar, baking soda, baking powder and salt.
Step 2: Whisk dry ingredients well.
Step 3: Using a hand or stand mixer, cream together butter and vanilla until
light and fluffy. Add in sour cream and mix on low speed for 1 minute. Add in
milk and mix on medium for 1 minute.
Step 4: On low, mix in eggs, one at a time.
Step 5: Using the microwave, melt baking chocolate. Mix into the wet
Step 6: Fold the wet ingredients into the dry ingredients.
Step 7: Divide batter evenly between 3 small bowls. Add green food coloring to
one, red food coloring to the other and leave the third bowl uncolored.
Step 8: Line a 12-cup muffin pan with baking liners.
Step 9: Using a spoon, add each color of batter into the muffin tin until about
2/3 full. Bake for 15-17 minutes, or until a toothpick comes out clean.
Directions for Frosting:
Step 1: In a large mixing bowl or stand mixer, cream together butter and cocoa extract and beat
until light and fluffy.
Step 2: Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit
of milk in between each cup. Mix for 1 minute or until creamy.
Step 3: Separate frosting into two bowls, adding red food coloring to one and
leaving the other without color. Place into two separate piping bags. Pipe the
red frosting in a swirl. Next, take the piping bag with the white frosting and
add a tip to the top of the red swirl. Then pipe small swirls around the base
of the red swirl.
Be sure cupcakes are completely cooled before you begin to frost them. Also, if you're not super practiced at piping, practice a bit on some waxed or parchment paper till you get the hang of it. You can scoop that frosting back into the piping bag when you're ready to begin with the cupcakes.
If you don't have cocoa extract, You can try any other extract you might prefer. Almond, peppermint, or just plain vanilla.
Nutrition Information:Yield: 12 cupcakes Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 486mgCarbohydrates: 101gFiber: 3gSugar: 75gProtein: 8g