If you want to add a fun and festive touch to your holiday baking, this Santa Belly Cupcakes Recipe is your new best friend. These cupcakes are not just adorable—they capture the magic of the season with their bright red frosting and those charming little belts that look just like Santa’s belly! Perfectly moist, sweet, and packed with creamy frosting, this recipe is bound to bring smiles to every gathering. Whether you’re baking with kids or cooking for a crowd, these cupcakes are an absolute delight to make and share.
Ingredients You’ll Need
The secret to the perfect Santa Belly Cupcakes Recipe lies in the simplicity and quality of the ingredients. Each one plays a special role, from creating a moist cake to delivering smooth and colorful frosting that holds its shape beautifully for decorating.
- Flour, 1 ½ cups: The base of your cupcakes, providing structure and tenderness.
- Baking powder, 1 tsp: Helps the cupcakes rise fluffy and light.
- Baking soda, ¼ tsp: Works with baking powder to achieve the perfect crumb texture.
- Kosher salt, ¼ tsp: Enhances all the flavors in the cupcake.
- Whole milk, 2/3 cup: Adds moisture and richness to the batter.
- Pure vanilla extract, 1 ½ tsp: Brings warmth and depth to the flavor.
- Unsalted butter, ½ cup (softened): Essential for tender, flavorful cupcakes.
- Sugar, 1 cup: Sweetens the cake and helps with browning.
- Large egg, 1: Provides structure and stability to the batter.
- Large egg whites, 2: Helps lighten the texture and adds moisture.
- Powdered sugar, 4 ½ cups: The secret to smooth, pipeable frosting with just the right amount of sweetness.
- Unsalted butter, 1 cup (softened): Creates a luscious base for the frosting.
- Pure vanilla extract, 1 Tbsp: Enhances the frosting’s flavor with a subtle vanilla touch.
- Heavy whipping cream, 4 Tbsp: Gives the frosting a fluffy, creamy texture.
- Gel food coloring (Red, Black, and Yellow): To bring your Santa Belly theme to life with vivid colors.
How to Make Santa Belly Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325 degrees. Line a 12-cup cupcake pan with paper liners to give your cupcakes the perfect shape and make them easy to remove.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. This ensures your leavening agents and salt are evenly distributed so your cupcake texture comes out perfectly balanced.
Step 3: Combine Milk and Vanilla
In a small bowl, stir together the whole milk and vanilla extract. This mixture adds moisture and a lovely aroma that infuses the batter from within.
Step 4: Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy—this aerates your batter, ensuring a tender crumb.
Step 5: Add Eggs Slowly
Reduce mixer speed to medium-low and add the whole egg and then the egg whites one at a time, beating until completely incorporated and creamy. This step ensures even distribution for a smooth batter.
Step 6: Alternate Adding Dry and Wet Ingredients
Slowly add half of the dry ingredient mixture, followed by the milk-vanilla mixture, then finish with the remaining dry ingredients. Beat just until blended after each addition—over-mixing can toughen cupcakes, so gentle is key.
Step 7: Bake Your Cupcakes
Divide the batter evenly among your lined cupcake cups. Bake for 18 to 20 minutes, or until the tops are dry to the touch and a toothpick inserted into the center comes out clean. This ensures every cupcake is baked to moist perfection.
Step 8: Cool Completely
Once baked, let the cupcakes cool completely. Decorating warm cupcakes can cause frosting to melt, so patience here makes all the difference!
Step 9: Prepare Your Frosting Base
In the stand mixer bowl, cream the softened butter with vanilla extract until combined and smooth, setting the stage for the luxurious frosting that will transform these cupcakes.
Step 10: Add Powdered Sugar in Two Stages
Add 2 cups of powdered sugar on low speed to the creamed butter and vanilla. Initially, the frosting will look grainy like pebbles—that’s normal! Then add the remaining powdered sugar slowly, increasing the mixer speed to medium to get a smooth, fluffy texture.
Step 11: Finish Your Frosting
Mix in the heavy whipping cream, continuing to beat until the frosting is perfectly combined and silky smooth—ready to be colored and piped.
Step 12: Divide and Color Your Frosting
Scoop about 1 cup of frosting into two small bowls. In one bowl, add a few drops of yellow gel food coloring for that striking buckle detail. In the other bowl, mix in black gel color for Santa’s belt color. The remaining frosting in the mixing bowl gets red gel food coloring to become that iconic Santa belly red.
Step 13: Decorate Your Santa Belly Cupcakes Recipe
Now comes the fun part: piping! Use the red frosting to cover each cupcake, then pipe belts using black frosting and add a yellow buckle. This transforms simple cupcakes into festive holiday characters that everyone will adore.
How to Serve Santa Belly Cupcakes Recipe
Garnishes
Extra festive flair can be added by sprinkling edible glitter or tiny white sugar pearls on top to mimic buttons or snowflakes. These little touches make your Santa Belly Cupcakes Recipe even more eye-catching and fun to eat.
Side Dishes
Serve these cupcakes alongside warm hot cocoa, a creamy eggnog, or a cinnamon-spiced tea. The rich sweetness of the cupcakes pairs wonderfully with these cozy beverage choices, elevating your holiday celebration.
Creative Ways to Present
Arrange your cupcakes on a festive holiday platter or tiered cake stand surrounded by pine sprigs, ornaments, or candy canes. Wrapping each cupcake in clear cellophane tied with a red ribbon also makes them perfect gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping the container in the fridge will help maintain the frosting’s shape and freshness.
Freezing
Santa Belly Cupcakes Recipe leftovers freeze beautifully. Place cupcakes on a baking sheet to freeze individually until firm, then wrap each one carefully with plastic wrap before storing in a freezer-safe container. They’ll keep for up to three months.
Reheating
To refresh frozen cupcakes, thaw them overnight in the fridge. You can warm them slightly in the microwave for a few seconds, but be careful not to melt the frosting. Let them come to room temperature before serving for the best experience.
FAQs
Can I use a different type of milk?
Whole milk is best for moisture and flavor, but you can substitute with 2% or even a non-dairy milk such as almond or oat. Just be mindful that the texture might be slightly different.
What if I don’t have gel food coloring?
Gel food coloring provides vibrant color without thinning your frosting. If you only have liquid, use less to avoid runny frosting. Natural food colorings like beet juice or cocoa powder can also work for softer hues.
Can I make this recipe gluten-free?
Yes! Try substituting all-purpose flour with a 1-to-1 gluten-free baking blend. Just check your baking powder is also gluten-free. The cupcake texture may vary slightly but will still be delicious.
How long does the frosting keep?
Buttercream frosting stays fresh in the fridge for up to 5 days when stored in an airtight container. Bring it to room temperature and re-whip gently before piping if needed.
Can I double the recipe?
Absolutely! This Santa Belly Cupcakes Recipe is easy to double or even triple for bigger gatherings. Just be sure to bake in batches and adjust your mixing bowl size accordingly.
Final Thoughts
This Santa Belly Cupcakes Recipe is a joyful way to bring holiday cheer straight from your kitchen. The combination of tender cupcakes and colorful, creamy frosting is irresistible, and they’re as fun to make as they are to eat. Go ahead—bake a batch for your next festive get-together and watch the smiles light up the room!
Print
Santa Belly Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Santa Belly Cupcakes are festive, fluffy vanilla cupcakes decorated with colorful buttercream frosting to resemble Santa’s iconic belly. Perfect for holiday gatherings, these cupcakes combine a tender crumb with vibrant red, black, and yellow frosting details that make them both delicious and visually delightful.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2/3 cup whole milk
- 1 ½ teaspoons pure vanilla extract
- ½ cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
Frosting Ingredients
- 4 ½ cups powdered sugar
- 1 cup unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 4 tablespoons heavy whipping cream
- Gel food coloring (red, black, and yellow)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 degrees F. Line a 12-cup cupcake pan with paper liners to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and seasoning.
- Mix Milk and Vanilla: In a small bowl, stir together the whole milk and vanilla extract, setting aside for later incorporation into the batter.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add Eggs: Reduce mixer speed to medium-low and slowly add the egg and egg whites one at a time, beating until fully incorporated and creamy after each addition.
- Alternate Adding Dry and Wet Ingredients: Gradually add half the flour mixture, followed by the milk and vanilla mixture, and then the remaining flour mixture. Beat on low speed just until blended after each addition to avoid overmixing and ensure a tender crumb.
- Fill and Bake: Evenly divide the batter among the cupcake liners. Bake in the preheated oven for 18 to 20 minutes, or until the tops are dry to the touch and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting to ensure the frosting does not melt.
- Prepare Buttercream Frosting: Using a stand mixer with the paddle attachment, cream the softened butter and vanilla extract together on medium speed until combined and smooth.
- Add Powdered Sugar (First Half): Mix in 2 cups of powdered sugar on low speed until the mixture looks coarse and pebbly, ensuring incorporation without a sugar cloud.
- Add Powdered Sugar (Remaining): Gradually add the remaining powdered sugar, slowly increasing the mixer speed to medium, blending until the frosting becomes fluffy and smooth.
- Incorporate Heavy Cream: Add the heavy whipping cream and continue to beat until the frosting is smooth, creamy, and spreadable.
- Divide Frosting: Scoop about 1 cup of frosting into two separate small bowls, leaving the rest in the mixing bowl for coloring.
- Color Yellow Frosting: Add a few drops of yellow gel food coloring to one bowl of frosting, mixing well, then transfer to a piping bag for detailing.
- Color Black Frosting: Add black gel food coloring to the second bowl of frosting, mix thoroughly, and transfer to another piping bag.
- Color Red Frosting: Add several drops of red gel food coloring to the remaining frosting in the mixing bowl and mix until the color is vivid and uniform.
- Decorate Cupcakes: Use the colored frostings to pipe Santa’s belly decorations on each cupcake—red for the belly, black for the belt, and yellow for the buckle—to create festive holiday treats.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to maintain cupcake tenderness.
- Use gel food coloring to avoid thinning out the frosting’s consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
