Make your holiday season extra special with these adorable and delicious Reindeer Cupcakes! Featuring rich chocolate cupcakes, smooth chocolate frosting, and charming Rudolph decorations, this recipe is perfect for bringing festive cheer to your celebrations. Gather your loved ones and enjoy creating these treats together!

Ingredients

For the Cupcakes

• ¾ cup (105g) all-purpose flour
• ½ cup (40g) sifted unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (210g) granulated sugar
• ¼ cup (50g) vegetable oil
• 2 large eggs (100g), at room temperature
• 2 teaspoons vanilla extract
• ⅓ cup (85g) sour cream, at room temperature
• ½ cup (120g) buttermilk, at room temperature

For the Frosting

• 1 cup (220g) unsalted butter, softened
• ½ cup (54g) unsweetened cocoa powder
• 2 cups (240g) powdered sugar
• ⅓ cup (80g) heavy cream

For the Decorations

• 24 candy eyes
• 24 mini pretzel twists
• 12 red candies

How To Make

Step 1: Preparing the Chocolate Cupcakes

1. Preheat Your Oven: Set the oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, vegetable oil, eggs, vanilla extract, sour cream, and buttermilk. Make sure all ingredients are at room temperature for a smooth batter.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Mix gently with a whisk until no dry streaks remain. Avoid overmixing to maintain a tender cupcake texture.
5. Portion the Batter: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Bake: Place the tray in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter. Allow the cupcakes to cool completely before decorating.

Step 2: Whipping Up Chocolate Frosting

1. Cream the Butter: Use a stand mixer or hand mixer to beat the softened butter on low speed until smooth.
2. Incorporate Cocoa Powder and Sugar: Gradually add sifted cocoa powder and powdered sugar, beating on low until fully incorporated.
3. Add Cream for Texture: Slowly pour in the heavy cream and increase the mixer speed to high. Beat for 2-3 minutes until the frosting becomes light and fluffy.
4. Prepare for Piping: Transfer the frosting to a piping bag fitted with a round or star tip. Alternatively, use a zip-top bag with a small corner snipped off.

Step 3: Decorating Your Reindeer Cupcakes

1. Frost the Cupcakes: Pipe or spread a generous layer of frosting onto each cupcake. Smooth the surface using a spatula or the back of a spoon.
2. Add Pretzel Antlers: Position two mini pretzel twists at the top of each cupcake to resemble antlers.
3. Place the Eyes and Nose: Arrange two candy eyes below the pretzel antlers and a red candy in the center for Rudolph’s nose.
4. Store Properly: Place the decorated cupcakes in an airtight container to keep them fresh for up to 4 days at room temperature.

Pro Tips for Success

• Buttermilk Substitution: To make homemade buttermilk, combine ½ tablespoon of white vinegar or lemon juice with enough milk to reach ½ cup. Let it sit for 5 minutes before use.
• Room Temperature Ingredients: Ensure all wet ingredients are at room temperature to create a smooth batter and frosting.
• Creative Variations: Swap red candies with green for a Grinch-themed cupcake or use colored sprinkles for a whimsical touch.

FAQs

1. Can I freeze these cupcakes?
Yes! Freeze undecorated cupcakes in an airtight container for up to 3 months. Thaw at room temperature before decorating.

2. What if I don’t have a piping bag?
You can use a zip-top bag with a corner snipped off to pipe the frosting.

3. How can I make these cupcakes gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Easy Christmas Reindeer Cupcakes

These adorable chocolate cupcakes are topped with homemade chocolate frosting and Rudolph-inspired decorations. Perfect for a fun holiday activity!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes

Ingredients

Cupcakes

• ¾ cup all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla
• ⅓ cup sour cream
• ½ cup buttermilk

Frosting

• 1 cup butter
• ½ cup cocoa powder
• 2 cups powdered sugar
• ⅓ cup heavy cream

Decorations

• 24 candy eyes
• 24 pretzel twists
• 12 red candies

Instructions

1. Preheat oven to 350°F and line a cupcake tray with liners.
2. Mix sugar, oil, eggs, vanilla, sour cream, and buttermilk in a bowl.
3. Whisk together flour, cocoa, baking powder, baking soda, and salt in another bowl.
4. Combine wet and dry ingredients. Pour batter into liners, ¾ full.
5. Bake for 18-22 minutes. Cool completely.
6. Beat butter, cocoa powder, and sugar for frosting. Add cream and whip until fluffy.
7. Frost cooled cupcakes. Add pretzels as antlers, candy eyes, and a red candy for the nose.

Store airtight for up to 4 days.