Santa Hat Gingerbread Cupcakes


How adorable are these Santa Hat Gingerbread Cupcakes?! I used one of my favorite gingerbread cupcake recipes, which is moist and very gingery. Then topped it with a smooth, whipped buttercream frosting for the jolly lil’ Santa hat! The frosting is really just a super simple way to frost a holiday cupcake and who doesn’t like keeping it simple during the holiday rush?! I just loved this way of decorating because all you need is a piping bag, a few tips and some red dye for the cutest, most charming Santa hat ever. These Santa hat cupcakes will definitely be a holiday hit at parties this year!

To make the Santa hat, I cut a medium sized hole in the piping bag and them piped it in a round circle. You can also use a round piping tip, but make sure it’s big enough to give wide twist, kind of like a twisty ice cream cone!

For the snowball on the top of the hat, we used a tiny ball of white fondant. You can also use a mini-marshmallow or pipe a star dot, like the ones around the bottom of the hat.

I adore these cupcake wrappers and favor them over the standard cupcake paper. They’re thicker and just look a little more luxurious.

Gingerbread Cupcakes
Serves: 16
  • 1 stickunsalted butter, room temperature
  • 3/4 cupmolasas
  • 1 largeegg
  • 1/2 cupwhite sugar
  • 2½ cupsflour
  • 1½ teaspoonsbaking soda
  • 1 teaspoonginger
  • 1/2 teaspooncloves
  • 1/2 teaspoonsalt
  • 1 teaspooncinnamon
  • 1 cuphot water
  • 1/4 cupvegetable oil
  1. Preheat the oven to 350 degree and prepare cupcake pan
  2. In a mixer fitted with the paddle attachment beat the butter, molasses and sugar together until light and fluffy
  3. Add in the egg and continue to beat until incorporated
  4. In a separate bowl combine the dry ingredients... flour, baking soda, spices and salt
  5. In a wet measuring cup, combine the water and oil together
  6. Alterate the dry and wet ingredients into the butter mixture with the mixer on slow to medium
  7. Only beat until incorporated, scraping down the sides
  8. Fill cupcake liners half way and bake in a 350 degree over for 20 minutes. Do not over bake
Gingery Buttercream Frosting
  • 2 sticksunsalted butter, room temperature
  • 6 cupsconfectioners sugar (powdered sugar)
  • 1 tablespoonground ginger
  • 2 teaspoonsvanilla extract
  • 4 tablespoonswhipping cream
  1. Beat the butter and the sugar on high until light and fluffy
  2. Add in the ground ginger and vanilla extract and continue to beat
  3. Add in the whipping cream, one tablespoon at a time, until the frosting is a nice, creamy consistency
  4. Beat on high, scraping down the sides of the bowl
  5. Remove ¼ of the frosting and set aside in a bowl to leave it white for the details on the hat.
  6. Add in 10 to 15 drops of red dye to the remaining frosting to get the desired red color you want
  7. Add both frosting colors (red and white) into separate piping bags to use to make the Santa hat
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7 responses to Santa Hat Gingerbread Cupcakes

  1. GeneMae Reams
    November 29, 2017

    Where can get recipes that see on sugar and charm I would like to sign up .

    1. Eden
      November 29, 2017

      Hi! We have a sign up box on our homepage and we send out one newsletter every week with recipes and little entertaining ideas!

  2. sharon
    November 29, 2017

    Very charming!!! I love those cupcake wrappers! Merry Christmas!

    1. Eden
      November 30, 2017

      Thank you so much!!! Merry Christmas to you too!

  3. December 7, 2017

    so darling! going to make these for sure!

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