Santa Hat Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcake Base
01 -
1 package chocolate cake mix
02 -
4 large eggs
03 -
3/4 cup canola oil
04 -
3/4 cup whole milk
05 -
1 cup sour cream
06 -
1 teaspoon pure vanilla extract
→ Creamy Vanilla Buttercream
07 -
1/2 cup unsalted butter, at room temperature
08 -
2 teaspoons vanilla extract
09 -
2 cups confectioner's sugar
10 -
1 tablespoon milk
→ Santa Hat Decoration
11 -
24 fresh strawberries, stems removed
# Instructions:
01 -
Heat your oven to 325°F and line a muffin pan with paper liners. In a large mixing bowl, whisk together the cake mix, eggs, oil, milk, sour cream, and vanilla. Beat everything together for about 2 minutes until well combined, making sure to scrape down the bowl sides with a spatula.
02 -
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
03 -
While the cupcakes cool, cream the softened butter with vanilla using an electric mixer for about 5 minutes until light and fluffy. Gradually add the powdered sugar, then add milk as needed to reach your desired consistency.
04 -
Transfer the frosting to a piping bag fitted with a round tip. Pipe a generous swirl of frosting on each cooled cupcake. Place a strawberry upside down on top of each frosted cupcake, then add a small dollop of frosting to the pointed tip of each strawberry to create Santa's hat pompom.
# Notes:
01 -
These festive cupcakes are perfect for holiday parties and Christmas celebrations
02 -
Choose firm, evenly-sized strawberries for the best Santa hat appearance
03 -
Store covered in the refrigerator for up to 3 days