Name: Strawberry Santa Hat Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 1/4 teaspoon baking soda; 2 teaspoons baking powder; 3/4 cup unsweetened cocoa powder; 1/8 teaspoon salt; 3 tablespoons butter, softened; 1 1/2 cups white sugar; 2 eggs; 3/4 teaspoon vanilla extract; Milk (quantity not specified in original, estimated 1/4 cup for batter consistency); 1 cup butter, softened; 3-4 cups icing sugar; 2 teaspoons vanilla extract; Pinch of salt; 2-3 tablespoons milk or heavy cream; Fresh strawberries, hulled and green trimmed (or red frosting alternative)

If you’re looking for a festive, charming dessert that brings smiles and the holiday spirit to your table, then I’ve got just the thing for you. This Strawberry Santa Hat Cupcakes Recipe is one of my absolute favorites to make around Christmas because it’s both delicious and delightfully cute. The rich chocolate cupcake base paired with fluffy vanilla frosting and fresh strawberries makes these little treats irresistible. Plus, they’re easier to whip up than you’d think, meaning you can share the joy with family and friends without spending hours in the kitchen.

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Why You’ll Love This Recipe

Festive & Fun: These cupcakes instantly bring holiday cheer with their adorable strawberry santa hat topping.
Moist Chocolate Base: The rich cocoa cupcakes are perfectly moist and not too sweet, balancing beautifully with the frosting.
Simple Ingredients: Most are pantry staples, so no special trips to the grocery store needed.
Kid-Friendly Decorating: I love involving kids in placing the strawberries—it’s a fun kitchen activity for all ages.

Three cupcakes sit on a white marbled surface with a red cloth in the background. Each cupcake has a dark chocolate base covered by a thick swirl of white cream frosting. On top of the frosting, there is a whole red strawberry with its pointed end up, each topped with a small dollop of white cream. The cupcakes are wrapped in dark red liners, and a piece of red and white string lies casually around them. photo taken with an iphone --ar 2:3 --v 7 - Strawberry Santa Hat Cupcakes, festive Christmas cupcakes, holiday strawberry cupcakes, cute Santa hat desserts, easy holiday cupcake recipes

Ingredients You’ll Need

The magic behind these Strawberry Santa Hat Cupcakes comes from a harmony of simple, everyday ingredients—nothing too fancy or intimidating. I always suggest using good quality cocoa powder because it really deepens the chocolate flavor, and fresh strawberries make all the difference in presentation and taste.

Flat lay of a small mound of fine all-purpose flour in a neat pile, a small heap of smooth unsweetened cocoa powder, two whole brown eggs with clean shells, a few tablespoons of soft creamy butter shaped into a small square chunk, white granulated sugar in a small neat pile, pure vanilla extract poured into a small white ceramic bowl, pure white icing sugar heaped lightly in a separate small white bowl, a few tablespoons of fresh milk or heavy cream in a small white bowl, and ripe whole strawberries with green leafy tops, all arranged symmetrically and balanced in proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Strawberry Santa Hat Cupcakes, festive Christmas cupcakes, holiday strawberry cupcakes, cute Santa hat desserts, easy holiday cupcake recipes

All-purpose flour: The base of your cupcake; sifted for lightness.
Baking soda and baking powder: These help the cupcakes rise beautifully without getting too dense.
Unsweetened cocoa powder: Choose a rich brand for that deep chocolate flavor I love.
Salt: Just a pinch to balance the sweetness.
Butter (softened): For deliciously tender texture in both the cupcakes and frosting.
White sugar: Sweet but balanced so it doesn’t overpower the chocolate.
Eggs: Helps bind everything together; important to beat well.
Vanilla extract: Adds warmth and depth to both cake and frosting.
Icing sugar: For a smooth, sweet frosting that pipes nicely.
Milk or heavy cream: Adjusts the frosting consistency so it’s just right—creamy but pipeable.
Fresh strawberries: The star of the show for the Santa hat look—a fresh, juicy touch or red frosting if you’re short on berries.
Green trimmed strawberries: This optional touch adds a festive “holly leaf” feel that I personally adore.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Strawberry Santa Hat Cupcakes Recipe lends itself to so much creativity. While the original is my family’s go-to, I’ve played around with a few fun twists that might spark your interest. Feel free to make these your own!

Red Velvet Base: I’ve swapped the cocoa for red velvet cake mix once, adding cream cheese frosting—so festive and easier if you’re short on time!
Frosting Flavors: Try swapping vanilla for almond extract in the frosting for a subtle nutty twist—I loved the unexpected pop it gave.
Dietary Modifications: You can substitute butter with coconut oil or use dairy-free cream to make this vegan-friendly, though I recommend testing frosting consistency.
Mini Cupcakes: Making smaller versions is great for parties. Just reduce baking time accordingly to avoid drying them out.

How to Make Strawberry Santa Hat Cupcakes Recipe

Step 1: Prepare Your Dry Ingredients

Start by preheating your oven to 375°F and lining a muffin pan with festive cupcake liners if you have them. Then sift together the flour, baking powder, baking soda, cocoa powder, and salt. Sifting makes all the difference to avoid lumpy batter—I discovered that trick the hard way after a crumbly batch or two!

Step 2: Cream Butter and Sugar Until Fluffy

In a separate large bowl, beat the softened butter and sugar together until it’s light and fluffy—which usually takes about 2 minutes with an electric mixer. This aeration is key to cupcakes that rise nicely and have tender crumb.

Step 3: Add Eggs and Vanilla

Add your eggs one at a time, beating well after each addition so the mixture doesn’t separate. Then stir in the vanilla extract. When I rush this part, sometimes the batter turns curdled, so take your time here—it’s worth it!

Step 4: Combine Dry and Wet Ingredients

Alternately add the sifted dry ingredients and milk to your butter mixture, starting and ending with the dry mix. Beat everything well but don’t overmix—overdoing it can make cupcakes tough. When I first tried this recipe, I accidentally overbeated and learned that restraint is key.

Step 5: Bake the Cupcakes

Fill your muffin cups about three-quarters full to give the cupcakes room to rise without spilling. Bake for 15 to 18 minutes, testing with a toothpick until it comes out clean. Make sure not to open the oven too early, or they might deflate—patience is crucial here.

Step 6: Prepare the Frosting

While the cupcakes cool, whip your frosting. Beat the softened butter with 2 cups of icing sugar, add 2 tablespoons of cream and vanilla, then gradually add the remaining icing sugar until you reach a firm but spreadable consistency. I like using a stand mixer for this, as it makes the frosting silky smooth.

Step 7: Pipe the Frosting and Decorate

Using a piping bag fitted with a 2D Wilton tip or your favorite large tip, pipe a swirl of frosting onto each cooled cupcake. Start in the center and swirl outward, then back in and up—careful not to mound the frosting too high, or your strawberry won’t sit properly. Once frosted, press a hulled strawberry cut-side down onto the frosting and add a small dot of frosting to the tip of the strawberry to mimic the Santa hat pom-pom.

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Pro Tips for Making Strawberry Santa Hat Cupcakes Recipe

Use Room Temperature Ingredients: Butter and eggs at room temp mix more evenly and yield fluffier cupcakes—I always forget and regret it!
Don’t Overfill Cupcake Liners: Filling cupcakes ¾ full prevents messy spills while ensuring perfect dome shape.
Pipe Frosting While Cool: Frost cupcakes completely cooled to avoid melting and sliding off frosting.
Choose Fresh Strawberries: Fresh, firm berries hold their shape best and avoid soggy hats.

How to Serve Strawberry Santa Hat Cupcakes Recipe

A chocolate cupcake sits in a bright red cupcake liner on a dark wooden surface. On top of the cupcake is a thick swirl of smooth white cream frosting rising in soft peaks. Centered above the frosting is a whole fresh strawberry, bright red with visible seeds and a small white cream dollop on its tip. In the blurred background, a red cloth adds a splash of color while the surface maintains a neutral tone. photo taken with an iphone --ar 2:3 --v 7 - Strawberry Santa Hat Cupcakes, festive Christmas cupcakes, holiday strawberry cupcakes, cute Santa hat desserts, easy holiday cupcake recipes

Garnishes

I love to keep it simple with these cupcakes—just the strawberry “hat” and a small frosting dot make the perfect festive look. But if you want to up your game, a sprinkle of powdered sugar “snow” or a tiny edible glitter sprinkle adds a magical holiday sparkle.

Side Dishes

These cupcakes stand beautifully on their own, but I often pair them with a warm cup of spiced hot chocolate or a fresh berry salad to balance the richness. They’re fantastic at holiday gatherings where drinks flow and desserts mingle.

Creative Ways to Present

One Christmas, I arranged these cupcakes on a large platter around a miniature pine wreath for a festive centerpiece that doubled as dessert serving. Another time, I added little Santa hats made from red paper and cotton balls on sticks as cupcake toppers for added fun. It’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I normally store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and strawberries firm. I’ve found they stay moist and tasty for up to 3 days, though they rarely last that long around here!

Freezing

Freezing cupcakes is totally doable with this recipe. I freeze the cupcakes unfrosted in a single layer, wrapped tightly in plastic wrap and then foil. When ready to serve, I thaw them at room temp and then frost just before serving. Freezing frosted cupcakes can make the frosting less appealing texture-wise.

Reheating

If you want your cupcakes a bit warm but don’t want melty frosting, take off the strawberry and let the cupcake warm for 10-15 seconds in the microwave. Replace the strawberry on top after warming for that just-baked feel.

FAQs

Can I use red frosting instead of strawberries for the Santa hats?

Absolutely! If strawberries are out of season or you want a simpler approach, piping red-tinted frosting in a cone shape works wonderfully—and still looks festive.
What’s the best way to hull strawberries for this recipe?

I use a small paring knife to carefully slice off the green tops and any stem, making sure the cut edge is flat so the strawberry sits nicely on the frosting. A quick rinse and dry beforehand helps prevent slidiness.
Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Just be mindful that the texture might vary slightly, so watch baking times closely.
How do I avoid frosting sliding off the cupcakes?

The key is to let the cupcakes cool completely before frosting. Also, piping the frosting with controlled pressure and not building it too high helps keep the strawberry securely perched.
Can I prepare these cupcakes in advance?

You can bake the cupcakes a day or two ahead, store airtight in the fridge, and frost just before serving to keep the strawberry hats fresh and vibrant.

Final Thoughts

This Strawberry Santa Hat Cupcakes Recipe has become a cherished part of my holiday baking tradition. It’s always a hit whenever I share them, whether at family gatherings or neighborhood parties. The combination of chocolaty cake, fluffy frosting, and that little burst of fresh strawberry on top feels both festive and comforting. I can’t wait for you to try it and make some sweet holiday memories of your own—there’s just something special about cupcakes that double as tiny Santa hats, isn’t there?