Reindeer Cupcakes
These Christmas Reindeer Cupcakes make for a fun and festive dessert during the holiday season. This simple recipe uses a box of cake mix and a delicious 4-ingredient homemade chocolate buttercream frosting topped with sweet candy and savory pretzels to create a cute rendition of Santa's reindeer!
Servings: 18
Calories: 218kcal
Ingredients
- 1 box chocolate cake mix plus eggs and oil as indicated on package
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 4 cups confectioner's sugar
- 36 mini pretzel twists
- 18 rolo candies
- 18 red m&m candies
- 36 candy eyes
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the chocolate frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add unsweetened cocoa powder and beat on medium speed until smooth. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Unwrap the rolo candies and squeeze a small bit of frosting onto each. Press a red m&m candy onto the frosted rolo to secure it in place. Place 2 candy eyes on the center of each frosted cupcake. Gently press the rolo candy into the frosting underneath the eyes, where the reindeer's nose would be. For the antlers, press the mini pretzel twists a little into the top of the cupcake so they stand securely.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Notes
Tip: It's important to let the cupcakes cool completely before frosting. I usually prepare the cupcakes the day before decorating. This ensures that the cupcakes are cool enough to not melt the frosting.
Storing: These reindeer cupcakes are best eaten fresh but can be stored in the fridge for up to 4 days, with 2 days being the best for quality.
Nutrition
Serving: 6oz | Calories: 218kcal | Carbohydrates: 68g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 232mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 270IU | Calcium: 77mg | Iron: 0.4mg
