These Santa Hat Cupcakes are a fun holiday treat that instantly brightens any dessert table.
They start with your favorite cupcakes and get topped with a simple red-and-white decoration that looks just like a little Santa hat.
These Santa cupcakes come together quickly, and need basic ingredients you likely already have in your kitchen. This makes them great for parties, bake sales, or festive family baking.
I used the same base as my reindeer cupcakes, so if you already have cupcakes on hand, this is one of the easiest ways to dress them up for the season.
If you’re starting from scratch, you can begin with chocolate cupcakes, bacon cupcakes, or strawberry crunch cupcakes as your base.
The best part…
- Kids and adults love the festive look and soft marshmallow trim.
- You only need a few ingredients, and the decorating steps are beginner-friendly.
- The frosting technique works with any cupcake flavor.
- It’s a quick holiday project that still feels special.
Ingredients & tools
1. For Cupcakes I used chocolate cupcakes made from cake mix. Use any flavor you enjoy, chocolate, vanilla, or red velvet.
- 1 chocolate cake mix (15.25 oz box)
- 4 large eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- ⅓ cup sour cream
2. Red buttercream frosting (3 cups to 3 ½ cups): Enough for tall swirls that hold their shape. Here’s what you need for the buttercream.
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 to 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Red gel food coloring
3. Mini marshmallows (1 to 1¼ cups): Used for the fluffy trim and the pom-pom on top.
4. Large round piping tip (1A or similar): Gives you smooth, clean frosting swirls.
5. Piping bag: Disposable or reusable, either works.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Santa hat cupcakes
Bake the cupcakes
Preheat the oven to 350°F (175°C) and line two muffin pans with cupcake liners.
Add the cake mix, eggs, milk, melted butter, and sour cream to a large bowl. Whisk or beat until the batter looks smooth.
Fill the liners about two thirds full so the cupcakes rise evenly.
Bake for 15 to 17 minutes, or until a toothpick comes out clean.
Let the cupcakes cool on a wire rack until fully cooled before frosting.
Make the red buttercream
- Beat the softened butter until creamy.
- Add the powdered sugar in small portions, mixing between each addition.
- Pour in the cream and vanilla, then beat again until the texture is fluffy.
- Mix in red gel food coloring a little at a time until you like the shade.
Build the Santa hats
- Fit a piping bag with the round tip and fill with red buttercream.
- Pipe a tall swirl in the center of each cupcake to form the shape of a hat.
- Cut mini marshmallows in half and place them around the base of the frosting for the trim.
- Add one whole mini marshmallow on top for the pom pom.
Substitutions & variations
- Cupcakes: Any boxed mix or homemade cupcake works. You can also make these into mini cupcakes.
- Frosting: Use buttercream or another firm frosting that can hold up.
- Marshmallows: If mini marshmallows aren’t available, cut full-size ones into smaller pieces or swap in piped white frosting for the trim.
- Fresh strawberries and whipped cream: Swap the frosting for a small whole strawberry placed upside down on each cupcake, then add a dot of whipped cream on top. This gives you a lighter Santa hat look similar to strawberry Santa hat brownies.
Serve with
These cupcakes pair well with hot cocoa, festive punch, or holiday snack boards. They also sit nicely beside other decorated Christmas treats.
Storing and reheating leftovers
Store decorated cupcakes in an airtight container at room temperature for up to 2 days.
If using cream cheese or whipped frosting, refrigerate and let them sit on the counter briefly before serving.
Helpful Tips
- Make sure the cupcakes are completely cool so the frosting doesn’t slide.
- Use gel food coloring for a deeper red without thinning the frosting.
- Dip scissors in a little powdered sugar before cutting marshmallows so they don’t stick.
- Pipe taller swirls for a clearer hat silhouette.
FAQs
Yes. Decorate up to a day ahead and store them in a covered container. In this case swap out the milk or cream with water when making the frosting.
Let the buttercream sit for 20–30 minutes, the color deepens as it rests.
Freeze undecorated cupcakes only. Add the frosting and marshmallows after thawing.
Santa Hat Cupcakes add cheerful color to any holiday gathering and require only a few simple decorating steps. They’re a fun, easy way to dress up your favorite cupcake flavor and bring a little festive charm to the season.
Happy baking!
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Santa hat cupcakes
Equipment
- Large round piping tip (1A)
- Piping bag
Ingredients
Cupcakes
- 1 chocolate cake mix (15.25 oz box)
- 4 large eggs
- ½ cup milk
- ½ cup unsalted butter melted
- ⅓ cup sour cream
Red Buttercream
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons milk (or cream)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Red gel food coloring
Decorating
- 48 mini marshmallows (for trim)
- 24 mini marshmallows (whole, for the pom-pom)
Instructions
Cupcakes
- Preheat the oven to 350°F (175°C). Line two muffin pans with cupcake liners.
- Whisk the cake mix, eggs, milk, melted butter, and sour cream in a large bowl until smooth.
- Fill each liner about ⅔ full.
- Bake 15 to 17 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
Red Buttercream
- Beat the butter with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add powdered sugar, milk, vanilla, and salt. Mix on low until it comes together, then whip on medium for 2 minutes until light.
- Tint with red gel food coloring until the shade is deep enough for Santa hats. If needed, add a small splash of milk for a softer consistency.
Decorating
- Fit a piping bag with a 1A round tip and fill with red frosting.
- Pipe a tall swirl in the center of each cupcake to form a hat shape.
- Cut mini marshmallows in half and place them around the base of the frosting for the trim.
- Add one whole mini marshmallow at the top as the pom-pom.
Notes
- Cool the cupcakes fully so the frosting stands tall.
- You can make this a quick project by using store bought plain uniced cupcakes and icing tubs.
- Red gel food coloring gives a bold color without thinning the frosting.
- Cut marshmallows with clean scissors. Dip scissors in powdered sugar to prevent sticking.
- Pipe taller swirls for a more clear hat shape.
Nutrition
