Step 1

Preheat to 350F. Add papers to a cupcake tin.

Step 2

Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

Step 3

Add the wet ingredients into a large bowl and whisk together.

Step 4

Add the wet ingredients into the dry ingredients.

Step 5

Whisk until smooth and combined.

Step 6

Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.

Step 7

Allow time to cool.

Step 8

In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.

Step 9

Sift the confectioners' sugar into the creamed butter.

Step 10

Add 1 tsp vanilla, 1/4 tsp salt, and milk.

Step 11

Separate into 3 bowls. One will remain uncolored. One bright red and the other flesh colored. I used a touch of soft pink and orange but you can choose whichever color you'd like.

Step 12

The white buttercream to a bag fitted with a 199 tip. Any medium-sized star tip will work though.

Step 13

Use a small spatula or knife to smear and smooth some of the flesh toned buttercream across the centre of the cupcake.

Step 14

Smear red buttercream onto the top third of the cupcake. I also spread another layer diagonally from the lower right to the upper left for the fold of Santa's hat.

Step 15

Use a star tip to pipe a dollop of white buttercream for the end of Santa's hat. Now use the same tip and wiggle it across the cupcake to create the hat's trim.

Step 16

Add the two mini chocolate chips pointy side down for the eyes.

Step 17

Pipe the beard with the star tip using a loopy motion to give some gentle texture to the facial hair.

Step 18

Use a red M&M (logo side down) for the nose.