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Vegan Santa Hat Cupcakes by The Petite Cook

Vegan Santa Hat Cupcakes

Course: Dessert
Cuisine: English
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 36
Chrstmassy Vegan Santa Hat cupcakes are a fun and healthy way to satisfy your sweet tooth during the holidays.
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For the cupcakes:

  • 8 fl oz / 230ml almond/soya milk
  • 1 tsp vinegar
  • 5 oz / 140g Muscovado sugar
  • 3 floz / 90ml very light extravirgin olive oil or vegetable oil
  • 1 -½ tsp vanilla extract
  • 4 oz / 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 -½ confectioner's sugar
  • ½ tsp vanilla extract


  • 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!


The cupcakes recipe is slightly adapted from the VeganSociety.
Makes 36 mini cupcakes or 20 regular ones.