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Santa Hat Cupcake Recipe

Santa Hat Cupcake Recipe

Jennie Duncan
Santa Claus is coming to town. Celebrate the season with these super cute Santa Hat Cupcakes. They will be the gift the keeps on giving at your next holiday party!
Prep Time 10 minutes
Cook Time 20 minutes
Course Cupcakes, Dessert
Cuisine Cupcakes, dessert
Servings 12 cupcakes
Calories 708 kcal


  • 12 red velvet cupcakes (cooled completely)
  • ½ cup salted butter (softened)
  • ½ cup shortening
  • 3-4 cups powdered sugar
  • 1 ½ teaspoon vanilla extract
  • 2 tablespoon milk
  • 12 mini marshmallows
  • 12 sugar cones
  • 2 cup red candy melts
  • 1-2 tablespoon shortening (if needed)
  • sanding sugar or white sprinkles


  • Cream together the butter and shortening with an electric mixer until well blended, light and fluffy.
  • Add in vanilla and milk and continue to mix until incorporated.
  • Gradually add in powdered sugar mixing after each addition until you have added in 3 cups of powdered sugar. The frosting should be soft but hold its shape in stiff peaks, if necessary, add up to one more cup of sugar to get the desired texture.
  • In the bowl of a double boiler (or a heat safe bowl over a pot of water) melt the red candy melts over medium heat. If necessary to create a smooth texture add 1- 2 tbsp of shortening.
  • Set finished frosting aside.
  • Using a bread knife trim about 1 ½ inch off of the top (the open end) of each ice cream cone to make them shorter. It works best to score all the way around and then snap off the cone.
  • Place wax or parchment paper on your table or counter top.
  • Roll the cones in the melted candy melts to evenly coat the outside. Place them on prepared wax paper to cool.
  • Place sanding sugar or white sprinkles in a shallow dish.
  • While the cones are cooling place frosting in an icing bag fitted with a round tip or with the tip cut off. Pipe frosting onto the cupcakes. Gently dip the frosted cupcakes into the sanding sugar to coat frosting.
  • Next place a marshmallow on a toothpick or bamboo skewer. Coat the marshmallow with frosting and then dip it into the sanding sugar or sprinkles to coat and create the pom pom for the Santa hat.
  • Put a small dot of frosting on the tip of the ice cream cone and gently press the marshmallow into place. Repeat until all of the cones are finished.
  • Finally, gently press the cones into the frosting on the cupcakes.


  • Tip: The frosting should be soft but still hold up. If necessary add up to one more cup of powdered sugar to make it the right texture.
  • Tip: Can substitute coconut oil instead of shortening if you wish.
  • Tip: It works best to score all the way around and then snap off the cone.


Serving: 1cupcakeCalories: 708kcalCarbohydrates: 114gProtein: 4gFat: 28gSaturated Fat: 13gTrans Fat: 2gCholesterol: 21mgSodium: 297mgPotassium: 65mgFiber: 1gSugar: 86gVitamin A: 263IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword Santa Hat Cupcakes
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