These Santa Hat Red Velvet Cupcakes are as festive as they are fun. With rich red velvet cake, fluffy white frosting, and sugar-dusted decorations, each one looks like a tiny Santa hat ready for the dessert table. They're perfect for holiday parties, school events, cookie swaps, or any occasion that could use a little extra holiday cheer.
Not only are they cute and eye-catching, but they're also surprisingly easy to make. Start with a batch of red velvet cupcakes, then get creative with frosting, sugar cones, and sprinkles to bring the Santa hat to life.
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Why we love this recipe
- Instantly festive and fun for kids and adults
- Uses simple ingredients and easy techniques
- Makes a great edible centerpiece or party dessert
- A creative way to dress up classic red velvet cupcakes
Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes:
- red velvet cupcakes - baked and cooled, either from scratch or a box mix
- salted butter - adds richness and flavor to the frosting
- shortening - helps the frosting hold its shape for decorating
- powdered sugar - gives the frosting structure and sweetness
- vanilla extract - adds warm flavor
- milk - softens the frosting to pipeable consistency
- mini marshmallows - used for the pom-poms on top of the hats
- sugar cones - trimmed and coated to look like Santa hats
- red candy melts - melted for dipping the cones
- sanding sugar or white sprinkles - for the sparkle and "snow" effect
- additional shortening - to thin the candy melts if needed
Substitutions
- cream cheese frosting can be used in place of butter and shortening-based frosting
- white chocolate can be used instead of red candy melts and colored with red oil-based food coloring
- use a boxed red velvet cake mix for a shortcut
- if sanding sugar isn't available, crushed white sprinkles or coarse sugar will work
How to make our Santa Cupcakes
- In a large bowl, cream the butter and shortening with an electric mixer until the mixture is light and fluffy.
- Add vanilla extract and milk, mixing until combined.
- Slowly mix in 3 cups of powdered sugar, a little at a time. If the frosting is too soft, add up to 1 more cup of sugar to reach stiff peaks. Set aside.
- Using a bread knife, trim about 1½ inches off the wide end of each sugar cone. To make a clean break, score around the cone before snapping it off.
- Line your work surface with parchment or wax paper.
- In a double boiler, melt red candy melts over medium heat. Add 1 to 2 tablespoons of shortening if needed to create a smooth texture.
- Roll each trimmed cone in the melted candy until completely coated. Set on the parchment to cool and harden.
- Place sanding sugar or white sprinkles in a shallow bowl.
- Fill a piping bag with the prepared frosting and pipe it onto the cupcakes.
- Dip the frosted cupcakes into the sanding sugar to create a fluffy snow-like effect.
- Place a mini marshmallow on a toothpick or skewer, cover it in frosting, then dip it into the sanding sugar. This will be the pom-pom.
- Add a small dot of frosting to the tip of each cone and press the coated marshmallow onto it.
- Place each cone hat on top of a frosted cupcake and press gently to secure.
Storage Tips
- Store decorated cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if not serving right away
- Avoid stacking the cupcakes once decorated, as the hats can be delicate
Frequently asked questions, answers and tips:
Yes, the cupcakes, frosting, and candy-coated cones can all be made a day in advance. Assemble just before serving for best results.
White chocolate with red oil-based food coloring or pre-colored red candy wafers both work well.
Tips
- Let the cones cool completely before handling or placing on cupcakes
- Use a serrated knife to trim the cones cleanly without cracking them
- Pipe frosting in a tall swirl to support the cone hat
- Sprinkle extra sanding sugar over the top for a snowy effect
Santa Hat Cupcakes
Ingredients
- ½ cup salted butter softened
- ½ cup shortening
- 4 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 2 tablespoon milk
- 12 mini marshmallows
- 12 sugar cones
- 2 cups red candy melts
- sanding sugar or white sprinkles
- 1 tablespoon shortening if needed
Instructions
- n a large bowl, cream the butter and shortening with an electric mixer until well blended. It should have a light and fluffy consistency.
- Add vanilla and milk, mixing well.
- Slowly add 3 cups of powdered sugar, a little at a time. Continue to mix as you keep adding more. The frosting should be soft but hold its shape in stiff peaks. If needed, you can add up to one more cup of sugar to get the desired texture. Set frosting aside.
- Using a bread knife, trim about 1 ½ inch off the open end of each ice cream cone to make it slightly shorter. It works best when you score all the way around, then snap the cone off.
- Place a piece of wax or parchment paper on your table or counter top.
- In the bowl of a double boiler, melt the red candy melts over medium heat. If necessary, add 1-2 tablespoons of shortening to create a smooth texture.
- Once candy melts are completely melted, roll the cones in it until the outside is completely covered. Place them on the prepared wax paper or wire rack to set.
- Place your sanding sugar or white sprinkles in a shallow dish.
- Fit a pastry bag with a round tip (or just cut the tip off the bag) and fill with frosting. Pipe frosting onto the cupcakes.
- Gently dip the frosted cupcakes into the sanding sugar.
- Next, place a marshmallow on a toothpick or bamboo skewer. Coat the marshmallow with frosting, then dip it into the sanding sugar or sprinkles. This will be the pom pom for the Santa hat.
- Squeeze a small dot of frosting onto the tip of the ice cream cone and gently press the marshmallow into place. Repeat with remaining cones.
- Finally, place cones on the frosted cupcakes and gently press down to secure in place.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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