Name: Red Velvet Santa Hat Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup sugar; 1/2 cup vegetable oil; 2 large eggs; 1/2 cup buttermilk; 1 tbsp red food coloring (gel or liquid); 1 tsp vanilla extract; 1/2 tsp white vinegar; 8 oz cream cheese or 1/2 cup butter, softened (for frosting); 2 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting); 12 fresh strawberries, hulled; Extra frosting for decorating the strawberry tips

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Red Velvet Santa Hat Cupcakes are the perfect festive treat I love baking during the holiday season. These soft, vibrant red velvet cupcakes are topped with creamy frosting and a strawberry placed on top to resemble Santa’s hat. The final touch? A swirl of white frosting or a dollop to mimic the hat’s fluffy tip. They’re as fun to make as they are to serve—and even better to eat.

Why You’ll Love This Recipe

I love this recipe because it brings together the rich, classic flavor of red velvet with playful, seasonal decoration. The soft texture of the cupcake, paired with smooth cream cheese or buttercream frosting, creates the ideal holiday dessert. They’re great for parties, gifting, or just adding a little cheer to the dessert table. Plus, decorating them to look like Santa hats always puts me in a festive mood. Red Velvet Santa Hat Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Sugar
Vegetable oil
Eggs
Buttermilk
Red food coloring (gel or liquid)
Vanilla extract
White vinegar

For the frosting and topping:

Cream cheese or butter (softened)
Powdered sugar
Vanilla extract
Fresh strawberries, hulled
Extra frosting (for the “hat” tip)

Directions

I preheat the oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.
In a bowl, I whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, I beat together the sugar and oil until well combined, then mix in the eggs, buttermilk, red food coloring, vanilla, and vinegar.
I gradually add the dry ingredients to the wet mixture and stir until just combined.
I fill each cupcake liner about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
I let the cupcakes cool completely before frosting.
I make the frosting by beating cream cheese or butter with powdered sugar and vanilla until smooth and fluffy.
I pipe a swirl of frosting on top of each cupcake.
I place a hulled strawberry (pointed side up) on top of each swirl to create the Santa hat shape.
I add a small dollop of frosting to the tip of each strawberry to finish the look.

Servings and timing

This recipe makes 12 standard cupcakes. It takes about 20 minutes to prep, 20 minutes to bake, and another 15–20 minutes to decorate. Altogether, I can have these ready in just over an hour.

Variations

I sometimes use vanilla cupcakes if I want a lighter flavor and still keep the red Santa hat theme.
For a richer version, I fill the cupcakes with chocolate ganache or cream cheese frosting before topping.
I’ve added a touch of peppermint extract to the frosting for a festive twist.
I occasionally dip the strawberries in sanding sugar for a sparkling effect.
For mini cupcakes, I use smaller strawberries and reduce baking time by a few minutes.

storage/reheating

I store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting and fresh strawberries. I take them out about 20–30 minutes before serving so they come back to room temperature. I don’t reheat these—they’re best enjoyed cool or room temp. Red Velvet Santa Hat Cupcakes

FAQs

Can I make these cupcakes ahead of time?

Yes, I bake the cupcakes a day in advance and store them unfrosted. I decorate with frosting and strawberries just before serving to keep them fresh.

What’s the best frosting for this recipe?

I prefer cream cheese frosting for the flavor, but buttercream works well if I want it a bit sturdier for piping.

Can I use frozen strawberries?

I don’t recommend it. Fresh strawberries hold their shape and texture much better and won’t leak moisture onto the frosting.

How do I keep the frosting from sliding off?

I make sure the cupcakes are completely cool before frosting. I also pat the strawberries dry before placing them on top.

Can I make this recipe without food coloring?

Yes, I skip the red coloring if needed, and they’ll still taste delicious—just won’t have the red velvet look. Beet powder is another natural coloring option I’ve used.

Conclusion

Red Velvet Santa Hat Cupcakes are a festive favorite I love returning to every holiday season. They combine rich flavor, fun presentation, and simple decorating steps that anyone can pull off. Whether I’m baking them for a party or just adding a little holiday magic to the kitchen, these cupcakes always bring smiles and sweet moments to the table.