Santa Belly Cupcakes

These delicious Santa belly cupcakes are perfect for your next Christmas party! They’re easy to make and everyone will love them.

Christmas is around the corner, which means it’s time to start thinking about festive treats! These Santa Belly Cupcakes are sure to get everyone in the holiday spirit.

They’re adorable and delicious – perfect for parties or gatherings with family and friends.

Plus, they’re easy to make, so there’s no need to stress out over baking Christmas goodies. Enjoy!

Tips for the Best Santa Belly Cupcakes

This easy vanilla cupcake recipe results in rich vanilla flavoured chocolate cupcakes with a tender crumb, but you should be aware of some cupcake baking basics for best results.

• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Baking time can vary from oven to oven, so be sure to test your cupcakes!
• Allow your cupcakes to completely cool before frosting.

How to Store Santa Belly Cupcakes

To prevent these cupcakes from drying out, store them as you would other baked goods. These cupcakes should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If stored in the fridge, bring the cupcakes to room temperature before serving.

Can I Freeze Santa Belly Cupcakes?

Yes, cupcakes freeze well and will last for up to three months if properly stored. Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in a freezer bag.

Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.

About the Equipment Needed for Making Cupcakes

This Santa belly cupcakes recipe does require some pretty standard baking equipment.

When it comes to vanilla cupcakes, I do usually pull out my stand mixer as it creams the butter more efficiently. You can use a simple large bowl and whisk instead if you don’t have an electric mixer.

You will need two muffin tins and 24 white cupcake liners as well for baking them.

When it comes to the buttercream, I always pull out my stand mixer to make sure I get it super smooth and creamy. A large bowl and a hand mixer works too.

To decorate your cupcakes bakery style then you will also need 2 disposable piping bags with number 4 tip and a medium cookie scoop.

About the Ingredients for the Santa Belly Cupcakes

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder – Helps make the cupcakes rise. Ensure that your baking powder is still active or fresh (less than 6 months old.)

Baking soda – Helps make the cupcakes rise. Ensure that your baking soda is still active or fresh (less than 6 months old.)

Salt – Makes all the other ingredients really shine.

Milk – If whole milk is unavailable, feel free to use any milk you have available, including non-dairy.

Vanilla – Real vanilla extract is best but feel free to use artificial if that is what you have on hand.

Butter – I normally like to use just oil in my cupcakes as it usually results in a more tender and moist cupcake, but the richness of the butter add a lot of flavour to vanilla cupcakes. You need to use softened butter so that it creams nicely.

Sugar – Just plain white granulated sugar.

Eggs – Bring them to room temperature before starting.

Icing Sugar – To make the frosting.

Food colouring – Use high quality gel food colouring to get vibrant colours that do not affect the consistency or flavour.

Looking for More Christmas Cupcake Recipes?

These snowman cupcakes are simple but festive and are perfect for class Christmas parties, holiday bake sales or an after dinner treat at any holiday dinner party.

Make delicious homemade gingerbread cupcakes with a fluffy gingerbread buttercream frosting topped with fresh ginger bread cookies.

This festive and fun Christmas tree cupcakes recipe make a great treat for the holidays, featuring moist, fluffy homemade chocolate cupcakes!

How to Make Santa Belly Cupcakes

Yields: 24 Cupcakes | Prep time: 15 Minutes | Cook time: 20 Minutes

Ingredients:

1 ½ Cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher
2/3 Cup whole milk
1 ½ teaspoon pure vanilla extract
½ Cup unsalted butter, slightly softened
1 Cup granulated sugar
1 large egg
2 large egg whites

For the Buttercream:

4 ½ Cups powdered sugar
1 Cup unsalted sweet cream butter, softened
1 tablespoon pure vanilla extract
4 tablespoons heavy whipping cream
Red, Black, Yellow gel food colouring

Directions:

Preheat the oven to 325 degrees Fahrenheit. Line a 12 cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl, stir together the milk and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy.

Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy.

Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating
until just blended after each addition.

Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the centre comes out clean, 18 to 20 minutes. Allow to cool completely.

For the Buttercream Frosting:

Using a stand mixer with the whisk attachment, cream the butter and vanilla until combined.

Mix in 2 cups of powdered sugar on low speed until combined, then mix in the remaining powdered sugar and slowly increase speed to medium speed.

Mix in the heavy whipping cream and continue to beat the frosting until it is combined and smooth.

Scoop about 1 cup of frosting into both of the small bowls.

In one bowl, mix in a few drops of yellow gel food colouring then scoop into a piping bag.

In the second bowl, repeat the step above in order to make your black frosting colour.

Using the remaining frosting in the mixing bowl, add in several drops of red gel food colouring to create your red frosting.

Using a cookie scoop, scoop a mound of red frosting onto the top of a cooled cupcake.

Carefully place the cupcake upside down on a silicone baking mat or parchment paper so that the frosting is flat.

Repeat step above for remaining cupcakes.

Place into the freezer for 10 minutes or until the frosting is firm for a smooth layer of frosting.

Carefully turn the cupcakes right side up.

Using the black frosting, pipe a thick line of black frosting across the centre of the cupcake.

Using the yellow, create an open square in the centre of the black line. This is the belt buckle.

Using the black frosting again, pipe two dots above the buckle for buttons.

Enjoy