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Reindeer Cupcakes

Festive chocolate cupcakes topped with creamy frosting, pretzel antlers, candy eyes, and red noses—perfect for Christmas baking!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Holiday Treat
Cuisine: American, Christmas
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.75 cup buttermilk
  • 1 tsp vanilla extract
  • 0.5 cup hot water or coffee
Frosting
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 0.75 cup unsweetened cocoa powder
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
Decorations
  • mini pretzels for antlers
  • red chocolate candies for noses
  • candy eyes

Equipment

  • Mixing bowls
  • Muffin tin
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F and line muffin tin with liners.
  2. Whisk dry ingredients together in a large bowl.
  3. In a separate bowl, combine sugars, eggs, oil, buttermilk, and vanilla.
  4. Combine wet and dry ingredients, then stir in hot water or coffee.
  5. Fill cupcake liners ¾ full and bake 18–20 minutes. Cool completely.
  6. Prepare frosting by beating butter, sugar, cocoa, cream, and vanilla until fluffy.
  7. Frost cooled cupcakes and decorate with pretzels, candy eyes, and red noses.

Notes

Decorate just before serving for freshest appearance. Keep cupcakes at room temperature if serving within a day.