Go Back

Reindeer Cupcakes

Adorable and festive chocolate cupcakes decorated with pretzel antlers, candy eyes, and red noses—perfect for the holiday season!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 cup buttermilk
Frosting & Decoration
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.75 cup unsweetened cocoa powder
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 12 mini pretzels for antlers
  • 12 red candies for noses
  • 24 candy eyes

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Alternate adding dry ingredients with buttermilk until smooth batter forms.
  6. Divide batter among liners and bake 18–22 minutes. Cool completely.
  7. Make frosting by beating butter, powdered sugar, cocoa, cream, and vanilla until fluffy.
  8. Frost cupcakes and decorate with pretzel antlers, candy eyes, and red noses.

Notes

These cupcakes freeze beautifully if made ahead. Decorate after thawing for best results.