Preheat your oven to 350°F (175°C) and line a cupcake tin with red cupcake liners.

In a bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Add red food coloring until you achieve the desired color.

Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Beat the butter until creamy. Gradually add powdered sugar, beating well. Add vanilla extract and milk, continue beating until fluffy.

Use a piping bag to pipe the frosting in a swirl on top of each cupcake. Roll out red fondant and shape it into small hats. Place the fondant hat on each cupcake. Stick mini marshmallows for the trim of the hat and beard. Use white chocolate chips to create the beard’s outline. For Santa’s face, use black edible gel for eyes, pink edible gel for cheeks, and a red fondant ball for the nose. Sprinkle desiccated coconut over the frosting to resemble snow.