Go Back

Reindeer Cupcakes

Adorable chocolate cupcakes decorated to look like festive reindeer, perfect for holiday baking with kids.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Chocolate Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs at room temperature
  • 0.75 cup warm water
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Vanilla Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
Decorations
  • 24 small pretzel twists for antlers
  • 24 red M&M's for noses
  • 48 brown candy eyes

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Muffin tin
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tins with 18 cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk eggs, warm water, buttermilk, oil, and vanilla. Add wet ingredients to dry ingredients and mix until just combined.
  4. Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean.
  5. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, then vanilla and salt. Whip for 3 minutes until fluffy. Add cream as needed for consistency.
  7. Pipe a tall dome of vanilla buttercream onto each cooled cupcake.
  8. Gently press two pretzel twists into the top for antlers, a red M&M for the nose, and two candy eyes to complete the reindeer face.

Notes

Ensure cupcakes are completely cool before frosting to prevent melting. Buttermilk can be substituted with 3/4 cup milk mixed with 1 tbsp vinegar or lemon juice, left to sit for 5 minutes.