Vegan Santa Hat Cupcakes
Vegan Santa Hat Cupcakes- bring on the holiday spirit with these festive vegan Christmas cupcakes!
These Santa Hat Cupcakes are sure to be a hit at any Christmas party. These treats are festive, fun, and best of all-you don’t need to be a skilled decorator to make them!
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Vegan Santa Hat Cupcakes
Chocolate cupcake recipe: Preheat the oven to 350 degrees and add the cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let it sit for 10 minutes. In a medium bowl, combine the dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder, salt). Whisk together. Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. Stir together until combined. Then, pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix. Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
To Make the Vegan Buttercream Frosting
Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ of a cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds.
Divide the icing into small bowls and add a few drops of food coloring to create different colors.
Vegan Santa Hat Cupcakes
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup pure cane sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable or melted coconut oil
- 1 tsp pure vanilla extract
For the vegan buttercream icing
- 1/2 cup vegan butter, room temperature
- 2 cups powdered sugar
- 1 tbsp almond milk
Instructions
- Preheat the oven to 350 degrees. Add cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 10 minutes.
- In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together.
- Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. stir together until combined.
- Pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix.
- Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
- For the frosting: Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds. (See blog post for decorating instructions)
Apply the frosting using a piping bag with a large tip. I made a simple swirl and then I smoothed it out using a small spatula.
Cut the bottom off a strawberry and place it down on the cupcake. Pipe a few decorative rings around the bottom hide the base.
Pipe a small amount of frosting on the top of the strawberry to resemble a pom-pom.
Looking for more Vegan Christmas Desserts?
Amazing Vegan Chocolate Peppermint Cookies
Vegan Hot Chocolate Cookie Mugs
Vegan Melted Snowmen Sugar Cookies
I love seeing your finished projects! If you enjoyed making these Vegan Santa Hat Cupcakes or any of my other Christmas recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy holiday baking!
