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Looking for a fun holiday baking project that’ll bring smiles to everyone’s face? These Christmas Santa cupcakes are perfect for getting into the festive spirit, whether you’re hosting a holiday party or just want to spend a cozy afternoon decorating treats with the kids. I know how busy December can get with all the shopping, wrapping, and planning – but these cute cupcakes are actually pretty simple to put together. The best part? You don’t need to be a professional baker to make them look like jolly little Santas that’ll have everyone at your holiday gathering reaching for seconds.
Ingredient Substitutions
For the plain flour, almond flour or coconut flour can be used to create a gluten-free version of these cupcakes. Adjust the liquid content slightly, as these flours absorb more moisture than wheat flour. The cocoa powder can be replaced with carob powder for a caffeine-free alternative, though this will alter the flavor profile somewhat. Use the same amount as you would cocoa powder. To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). This substitution will maintain the binding properties of eggs while adding some extra nutrients. For the milk, consider using almond milk, oat milk, or any other plant-based milk to accommodate dairy-free diets. These alternatives will provide similar moisture content without significantly altering the taste of the cupcakes.
| Preparation Time | 20-30 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 25-30 g
- Fat: 120-140 g
- Carbohydrates: 250-270 g
Ingredients
- 1 1/2 cups plain flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder (without added sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla essence
- 1/2 cup milk
- 1 cup whipping cream
- 1/4 cup confectioners’ sugar
- Red coloring
- Small marshmallows
- Chocolate bits
Step 1: Prepare for Baking
Start by preheating your oven to 350°F (175°C).
Prepare a mini cupcake pan by lining it with mini cupcake liners to ensure easy removal after baking.
Step 2: Mix Dry and Wet Ingredients Separately
In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
In another bowl, mix the wet ingredients: eggs, milk, and vanilla extract.
Make sure each mixture is well-combined and smooth.
Step 3: Combine Ingredients and Fill Cupcake Liners
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Be careful not to overmix to ensure tender cupcakes.
Fill each mini cupcake liner about two-thirds full with the batter, allowing space for the cupcakes to rise.
Step 4: Bake and Cool the Cupcakes
Bake the cupcakes in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once done, transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
Step 5: Prepare and Apply Frosting
While the cupcakes are cooling, prepare the frosting.
In a mixing bowl, beat together butter, powdered sugar, and milk until the frosting is smooth and fluffy.
Once the cupcakes have cooled, spread or pipe the frosting evenly over the tops of each mini cupcake.
Step 6: Decorate with Santa Hats
To create the festive Santa hats, place a strawberry upside down on each frosted cupcake.
Pipe a small amount of frosting on top of each strawberry to form the pom-pom of the Santa hat.
Optionally, sprinkle some edible glitter or use additional decorations to enhance their appearance and make them extra special.
