These Christmas Santa Hat Cupcakes are perfect for any celebration during the winter holiday season. Learn how to make your own and make your guests (or you) as happy as can be. 
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Custom Christmas cupcakes are all the rage for holiday parties. Why not impress your friends or loved ones with these super cute with this Santa Hat Cupcake Recipe.
I was always the one who had to have a tag attached to everything or customize our treats. I feel like I spent my time doing things that other people don’t really appreciate. Santa cupcakes are super easy and you’re putting buttercream on top of your cupcakes anyways.
I use the non-taste red food coloring gel and it does make a difference in the end. Your buttercream is still sugary and you don’t have the metallic taste that you’d get from other red food colorings.
Supplies for your custom Santa Claus Cupcakes
- Pre-Made Cupcakes
- Butter
- Icing Sugar
- Milk
- Cocoa Powder
- Marshmallows
- Red Gel Food Coloring
Tip: Go to your local grocery bakery and ask to buy non-iced cupcakes.
Begin by whipping together your room temperature butter. I like using salted butter but you can have control over your salt intake by using unsalted butter and adding in a bit at a time – just to offset some sweetness.
Use an electric mixer to whip up your butter and then slowly add the icing sugar. Add a splash of milk to make it smoother and then at the end, split the icing 80/20.
Color the 80% portion with your red food coloring and cocoa powder and mix it really well. Put your red frosting in an icing bag or a Ziploc will work just as well and cut off the corner. Use a knife or offset spatula to ice the base of the cupcake in white. 
You’re going to want to start at the bottom and press a large amount at the base and then pull up slowly to get a triangular shape of frosting. Cut the mini marshmallows in half and place it on top. Voila, you’re done!
Perfect for your Christmas get together, create these easy Santa Hat cupcakes using some delicious buttercream frosting.
- 12 of your favorite chocolate cupcakes
- 1 stick butter softened
- 2 cups confectioners’ sugar
- 3-4 tbsp milk
- 1 tbsp cocoa
- 1 tsp red gel food coloring
- 6 mini marshmallows
- In an electric stand mixer, beat together butter, sugar, and milk on medium speed, gradually increasing it to high.
- Once the ingredients are combined and form stiff peaks, your buttercream is ready.
- Scoop out about ¼ cup of white buttercream and with an offset spatula, frost each cupcake.
- Add cocoa to your remaining buttercream and mix on high. Add red gel food coloring and mix until completely tinted.
- Using a piping bag, pipe out a tall, triangular shape onto each cupcake.
Cut each mini marshmallow in half and top the buttercream hats. Ho Ho Ho
Ensure your cupcakes are cool before decorating
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Line a baking sheet with some parchment or wax paper and begin forming your ghosts. Use 1″ spheres and then form them into an oval shape. On one end you will form a point like it’s the ghosts tail.
Now, start making your buttercream icing. Just use your room-temperature butter, icing sugar, milk and whip it until it is fluffy. Mix in your yellow and red gel food coloring to create the orange you’re looking for.
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Another cupcake to add to our Halloween Cupcakes! Here we’re making Halloween tombstone cupcakes and they’re adorable. I used lady fingers in my recipe but you can easily use some Milano cookies because they’re also the perfect shape for Halloween tombstones.
Supplies for Halloween Tombstone Cupcakes
Next, you’re going to turn your ladyfinger cookies into the Halloween tombstone. Break the cookies in half and set aside on some parchment paper.
Happy Halloween!
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Start by creating your edible vampire fangs by taking some white fondant and roll it into 1/2″ spheres. Next, shape them into ovals and pinch one end to create it into a point like the picture below. 
Set the fangs aside to dry and then make your frosting by adding the purple gel food coloring into the white icing. Frost your cupcakes with either a piping bag or just a knife. 
Take the red gel food coloring and dip a toothpick inside. Slop some of the red coloring on the fondant vampire fangs and then place them on top of the cupcake as decoration.
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Cut up some marshmallows into smaller pieces. You could use mini marshmallows here but I think that it doesn’t give you the dimension that you’d want. Frost each cupcake with a small amount of buttercream and then add your marshmallows on top.
Place eyes randomly on each Halloween monster cupcake and serve. 
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At this point, prepare your icing with the butter, icing sugar, milk, vanilla and violet food coloring and whip it until it is smooth. Pipe your icing on top of the cooled cupcakes.
Add your ‘smile’ using the black decorating icing and then place them on top of your iced cupcake.
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How to make Halloween Mummy Cupcakes
In a microwave-safe bowl, melt the candy melts and coconut oil in 30 seconds intervals until it is completely melted. I like to add some extra chips after I’ve melted them in to microwave to give them a tempering.
After you’ve mixed your buttercream, pipe it onto your cupcakes and add your Mummy on top to make the perfect spooky Halloween cupcakes.
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Supplies for Unicorn Bark
Next, warm your purple candy melts in the same fashion as the chocolate or go here to see how I’ve done it in the past.
