In a large bowl whisk together almond milk, sugar, oil and vanilla. Whisk until foamy.
In a separate bowl combine the remaining dry ingredients.
Gradually pour the wet mixture into the dry one, while mixing. Whisk until all ingredients are combined and you have a rich creamy texture.
Pour the mixture into a cupcake pan lined with paper liners, filling ¾ of each.
Bake in a preheated oven to 350F/175C until a toothpick inserted in the center of the cupcakes comes out clean, about 13 mins.
While the cupcakes are baking, make the frosting.
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.
Transfer into a piping bag and refrigerate until ready to use.
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.
Serve immediately or store in an air-tight container and refrigerate until ready to serve.
Enjoy and Merry Christmas!