Santa Cupcakes
Santa Cupcakes are my go-to Christmas dessert when I want something festive that kids and adults both enjoy. The moist chocolate cake stays soft for days, and the tangy cream cheese frosting is piped into red Santa hats with white trim and topped with mini marshmallows. I bake them for Christmas parties, school events, bake sales, and holiday potlucks because they look impressive but come together easily. They'll stay fresh at room temperature for 2 days, in the fridge for a week, or frozen for up to 3 months.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup water
For the frosting:
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- Red food coloring
- Small marshmallows for decoration
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, beat the butter, eggs, milk, and vanilla extract until smooth and creamy.½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, ½ cup milk
- Gradually add the dry ingredients to the wet mixture, alternating with water, and mix gently until just combined. Avoid overmixing.¼ cup water
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To Decorate (Santa Hats):
- In a bowl, beat together the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and beat until fluffy.¼ cup unsalted butter, 4 ounces cream cheese, 2 cups powdered sugar
- Divide the frosting into two portions. Tint one portion red using red food coloring, leaving the other portion white.Red food coloring
- Fill two piping bags—one with red frosting and one with white. Pipe the red frosting onto each cupcake in the shape of a Santa hat (a tall cone). Use the white frosting to pipe around the base of the hat for the trim.
- Finish each cupcake by placing a mini marshmallow on top to resemble the pom-pom of Santa’s hat.Small marshmallows
Video
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Notes
I’ve made these Santa Cupcakes countless times, and these tips always bring the best results.
- Don't overmix the batter: Mix just until combined to keep the cupcakes light and tender, not dense.
- Cool completely before frosting: Let the cupcakes cool completely on a wire rack, or the frosting will melt right off.
- Use gel food coloring: Gel gives a rich red color without adding extra liquid that can make the frosting runny.
- Two piping bags save time: Having one bag for red and another for white frosting lets you decorate nonstop without pausing to clean or switch.
- Pipe in a cone motion: Start at the center of the cupcake and pipe upward in a circular motion to create the classic Santa hat shape naturally.
- Flash freeze before stacking: Freeze the decorated cupcakes on a baking sheet for an hour first so the frosting stays intact before storing them in containers.
Nutrition
Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 69mgSodium: 177mgPotassium: 114mgFiber: 2gSugar: 37gVitamin A: 538IUCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!