Santa Hat Cupcakes are an easy and fun way to bring in the holiday spirit. If you are looking for a kid-friendly and festive dessert for your holiday table then this is the recipe for you.
These cupcakes are so easy to make, and even the children can get into the kitchen and help you make these holiday cupcakes. Every time I serve these Santa Hat Cupcakes they are the most complimented dessert on the holiday table.
Christmas Cupcake Ideas
Santa Hat Cupcakes are so fun. I've made the Strawberry Santa Hat Cupcakes many times, but I find that if they are not eaten quickly then the strawberry can make the frosting runny. So, I wanted to find a different way to make these festive cupcakes that could last a little longer without ruining the frosting. Using ice cream cones made for the perfect way to make these Santa hat cupcakes. Perfect for the holiday dessert table.
This was inspired by my elf hat cupcakes on this site, and pairs well with these hot chocolate for Christmas recipes.
Why You Will Love This Recipe
- These Santa Hat Cupcakes are so easy to make, even for beginners, and is a fun family activity.
- This kid-friendly recipe starts with a cake mix, but you can customize it with different frosting colors or by adding sprinkles, different candies, or edible glitter.
- Perfect choice for Christmas celebrations and parties.
Ingredients
Are you ready to make these fun and kid-friendly cupcakes? If so, all you need are these six basic ingredients to make perfect Christmas cupcakes.
- Ice Cream Cones - Can't find cake cones? Use waffle cones instead.
- Candy melts - can't find red candy melts? Use red food coloring added to melted white candy melts or almond bark for the same effect.
- Shortening or Vegetable Oil - Coconut oil will work too if needed.
- Marshmallows - Use shredded or flaked coconut in a pinch
- Frosted Cupcakes - Use store-bought to save time, homemade with cake mix or from scratch.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Santa Hat Cupcake recipe.
- Add a Sprinkling - Add edible glitter, crushed candy canes or sprinkles on your ice cream cone while it is drying for a nice effect.
- Pointed Hat - want a more pointed hat? Use a waffle or sugar cone instead of a cake cone.
- Different Cupcake Flavors - Use chocolate, red velvet, vanilla, or your favorite and combine them with different frosting flavors like peppermint or lemon. Try to use colors like red and white, to maintain the Santa hat theme.
- Use Different Frosting - Use your favorite frosting flavor like peppermint or lemon or a different color instead.
Instructions
These easy Santa Hat Cupcakes are so simple to make. Follow the five quick steps that I have laid out for you below to make these festive Christmas cupcakes.
Step 1: Prepare the baking sheet and melt candy melts
Prepare a baking sheet with waxed paper or parchment paper. In a microwave-safe bowl, place the red candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or are not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well. Repeat with white candy melts in a separate, microwave safe bowl.
Step 2: Use the red candy melts on the ice cream cones
Spoon the red over the cone. Tap gently to allow the excess melted chocolate to drip back into the cup or bowl. While the red candy melts are still wet, top the cone with a marshmallow and allow to dry.
Step 3: Use white Color on the ice cream cones
Holding the dry cone, spoon the white around the rim of the ice cream cone. Tap gently to allow the excess to drip back into the bowl. Roll immediately in marshmallows. Allow the ice cream cones to dry completely.
Step 4: Allow the cones to dry then top cupcakes
Place on the prepared baking sheet to dry. When ready, place one Santa hat on each cupcake.
Hint: Be generous with the amount of red food coloring to achieve a deep, vibrant, Santa hat kinda red.
If you love recipes like this, you may also enjoy these Easy Christmas Trees Cupcakes recipe.
Storage
To store your Santa hat cupcakes, place them in an airtight container and keep in a cool and dry place, away from direct sunlight for up to three days.
Do not freeze cupcakes with the santa hat on top the ice cream cone will get soggy.
Tips
Here are a few tips to make sure your cupcakes turn out perfectly.
- Start with a delicious easy cream cheese filled cupcake recipe as the base for your Santa Hat Cupcakes.
- To color your frosting red, use a gel food coloring, as they are more concentrated than liquid food coloring and will produce a more vibrant red color. Add the food coloring a little at a time until you achieve a deep, vibrant red.
- Allow the cupcakes to cool completely at room temperature before adding frosting to prevent it from melting and losing its shape.
- Have fun and feel free to get creative with this fun holiday activity.
FAQ
Do you have questions about Santa Hat Cupcakes? Here are some of the most commonly asked questions about Christmas cupcakes here.
Yes, you can use large strawberries as a healthier alternative. Simply slice off the top of the strawberry and place it onto the cupcake, then pipe frosting around the base and on top and add a marshmallow as a pompom.
The best frosting for Santa hat cupcakes is generally a cream cheese or buttercream frosting as it holds its shape well and complements most cupcake flavors. It's essential to ensure the frosting is smooth and creamy and not too thin to hold the cone on top of the cupcakes.
Yes, but you will need to temper the chocolate so that it goes on smoothly.
More Christmas Recipes
Do you like Christmas recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Santa Hat Cupcakes
Equipment
Ingredients
- 12 ice cream cones
- 1 bag red candy melts
- 1 bag white candy melts or white almond bark
- 2 to 4 teaspoons coconut oil or vegetable shortening
- 12 mini marshmallows or shredded coconut will work in a pinch
- 12 frosted cupcakes homemade from your favorite recipe or store-bought
Instructions
- Prepare a baking sheet with parchment or waxed paper.
- In a microwave safe bowl, place the red candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or is not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well.
- With your hand inside the ice cream cone, spoon the red over the cone. Tap gently to allow the excess to drip back into the bowl.
- While the red candy melts are still wet, top the cone with a marshmallow.
- Place on the prepared baking sheet to dry.
- In a microwave safe bowl, place the white candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or is not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well.
- Holding the dry cone, spoon the white around the rim of the ice cream cone. Tap gently to allow the excess to drip back into the bowl. Allow to dry completely.
- Roll in mini marshmallows and place back on baking sheet to dry.
- When ready, add some icing to top of cupcake and place one Santa hat on top of each cupcake. Enjoy every bite!
Notes
- Start with a delicious easy cream cheese filled cupcake recipe as the base for your Santa Hat Cupcakes.
- To color your frosting red, use a gel food coloring, as they are more concentrated than liquid food coloring and will produce a more vibrant red color. Add the food coloring a little at a time until you achieve a deep, vibrant red.
- Allow the cupcakes to cool completely at room temperature before adding frosting to prevent it from melting and losing its shape.
- Have fun and feel free to get creative with this fun holiday activity.
Nutrition
This post was originally published October 2021. It has been updated with new image and content.
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