Add some holiday magic to your celebrations with these adorable Reindeer Cupcakes! Moist chocolate cupcakes topped with creamy frosting and fun decorations create the perfect festive treat for all ages.
Preparation and Cooking Time:
- Preparation Time: 25 minutes
- Cooking Time: 18–20 minutes
- Decorating Time: 30 minutes
- Total Time: 1 hour 15 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 3 tbsp cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
For the Reindeer Decorations:
- Mini pretzels (for antlers)
- Red candy or M&Ms (for noses)
- White candy or icing (for eyes)
- Black edible marker or gel (to draw pupils)
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients:
Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with milk, and mix until just combined.
5. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting:
In a bowl, beat the butter until creamy. Add the powdered sugar and cocoa powder, mixing on low speed. Stir in the vanilla and heavy cream, then beat on high speed for 2–3 minutes until fluffy.
7. Decorate the Reindeer:
- Pipe the frosting onto the cooled cupcakes.
- Add mini pretzels on top for antlers.
- Place a red candy for the nose in the center of each cupcake.
- Use white candy or icing for the eyes, and draw pupils with a black edible marker or gel.
8. Serve and Enjoy:
These reindeer cupcakes are ready to spread holiday cheer!
Accurate Nutrition Information (Per Serving):
- Calories: 380
- Protein: 3g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 47g
- Sugar: 36g
- Fiber: 2g
- Sodium: 150mg
Notes and FAQ:
Can I make these cupcakes ahead of time?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Decorate just before serving.
Can I use store-bought frosting?
Absolutely! Store-bought chocolate frosting works well if you’re short on time.
How do I store the decorated cupcakes?
Store in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days.