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Hey there, holiday lovers!
Are you in the mood for some festive fun? I’ve got just the treat to brighten your days!
Today, I’m sharing a delightful recipe for Santa Hat Christmas Cupcakes.
They’re cute, delicious, and the perfect way to spread some cheer this season!
Trust me, everyone will love these little festive treats!
Let’s whip up some holiday magic together! 🎅🧁
Suggestions for Ingredient Substitution
Tahini or nut butter can be replaced with sunflower seed butter for those with nut allergies. This alternative maintains a similar texture and healthy fat content while offering a slightly different flavor profile. Use the same amount as called for in the recipe.
Gluten-free oat flour can be substituted with almond flour or coconut flour for a lower-carb option. When using coconut flour, reduce the amount to about 2-3 tablespoons as it’s more absorbent. Almond flour can be used in a 1:1 ratio but may require slight adjustments to liquid ingredients.
Lactose-free cream cheese can be swapped with dairy-free cream cheese alternatives made from cashews or coconut for a vegan version. These substitutes offer a similar creamy texture and tangy flavor. Use the same amount as the original recipe suggests, but be prepared to adjust sweetness to taste.
Preparation Time | 20-30 minutes |
Cooking Time | 10-15 minutes |
Total Time | 30-45 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 70-80 g
- Carbohydrates: 150-180 g
Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup tahini or nut butter
- 1 teaspoon vanilla extract
- 1/4 – 1/3 cup gluten-free oat flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup dark chocolate chips
- 5 oz lactose-free cream cheese
- 3 tablespoons lactose-free greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon stevia
- 1/2 teaspoon vanilla extract
- Strawberries
Step 1: Prepare the Batter
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine 2 eggs, 1/2 cup of maple syrup, 1/2 cup of tahini (or your preferred nut butter), and 1 teaspoon of vanilla extract.
Mix these ingredients until you achieve a smooth consistency.
Next, add 1/4 to 1/3 cup of gluten-free oat flour, 1/4 cup of cacao powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and a pinch of salt.
Stir until the mixture is well combined.
Fold in 1/4 cup of dark chocolate chips to add some rich texture to your batter.
Step 2: Bake the Muffins
Line a mini muffin tin with liners.
Spoon the prepared batter evenly into the liners.
Place them in the preheated oven and bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and cool them on a wire rack.
Step 3: Prepare the Frosting
While the muffins are cooling, prepare the frosting.
In another bowl, mix together 150 g (5 oz) of lactose-free cream cheese, 3 tablespoons of lactose-free Greek yogurt, 1 tablespoon of maple syrup, 1 teaspoon of stevia (or additional maple syrup for more sweetness), and 1/2 teaspoon of vanilla extract.
Stir until the mixture becomes creamy and smooth.
Transfer the frosting into a piping bag to make it easier to apply to the muffins.
Step 4: Decorate the Muffins
Once the muffins have completely cooled, pipe a swirl of creamy frosting on top of each muffin.
Be careful not to create a frosting peak that’s too high.
Gently press a strawberry onto the center of each frosted muffin to create the classic Santa hat appearance.
Then, add a small dot of frosting to the tip of each strawberry for a festive finish.
Step 5: Finish and Store
Enjoy your delightful Santa Hat Cupcakes as a festive treat!
If you have any leftovers, be sure to store them in the refrigerator to keep them fresh and delicious for later enjoyment.