Vegan Santa Hat Cupcakes
Prep time
Cook time
Total time
Chrstmassy Vegan Santa Hat cupcakes are a fun and healthy way to satisfy your sweet tooth during the holidays.
Recipe type: Dessert
Cuisine: English
Serves: 36
For the cupcakes:
  • 8fl oz / 230ml almond/soya milk
  • 1 tsp vinegar
  • 5oz / 140g Muscovado sugar
  • 3floz / 90ml very light extravirgin olive oil (or vegetable oil)
  • 1 -1/2 tsp vanilla extract
  • 4oz / 125g plain flour ( use rice flour for gluten-free version)
  • 1- ½ oz / 45g Dutch cocoa powder
  • ¾ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 36 small strawberries, steam cut off
For the frosting:
  • 1 cup vegan butter, very cold
  • 1 -1/2 confectioner's sugar
  • ½ tsp vanilla extract
  1. In a large bowl whisk together almond milk, sugar, oil and vanilla. Whisk until foamy.
  2. In a separate bowl combine the remaining dry ingredients.
  3. Gradually pour the wet mixture into the dry one, while mixing. Whisk until all ingredients are combined and you have a rich creamy texture.
  4. Pour the mixture into a cupcake pan lined with paper liners, filling ¾ of each.
  5. Bake in a preheated oven to 350F/175C until a toothpick inserted in the center of the cupcakes comes out clean, about 13 mins.
  6. While the cupcakes are baking, make the frosting.
  7. In a large bowl beat together butter and half the sugar, until smooth. Continue beating, gradually adding the remaining sugar and vanilla extract, until you have a rich fluffy texture.
  8. Transfer into a piping bag and refrigerate until ready to use.
  9. When the cupcakes are done, allow to cool. Top each one with the frosting, sit a strawberry in the middle and top with a tiny pinch of frosting for making the Santa hat.
  10. Serve immediately or store in an air-tight container and refrigerate until ready to serve.
  11. Enjoy and Merry Christmas!
The cupcakes recipe is slightly adapted from the VeganSociety.
Makes 36 mini cupcakes or 20 regular ones.
Recipe by The Petite Cook at