Description
These Adorable Rudolph the Reindeer Cupcakes are perfect for holiday gatherings! Soft and moist chocolate cupcakes are topped with creamy frosting, then decorated to resemble Rudolph with pretzel antlers, candy eyes, and a bright red candy nose. Kids and adults alike will love these festive treats!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For Decorating:
- Mini pretzels (for antlers)
- Candy eyes
- Red M&M’s (for noses)
- Brown M&M’s or chocolate chips (optional, for mouths)
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, oil, buttermilk, and vanilla.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- 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 cool completely before frosting.
- Prepare the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla and a pinch of salt.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Decorate the Cupcakes:
- Frost each cupcake with a generous layer of frosting.
- Place two mini pretzels on top for the antlers.
- Add candy eyes just below the pretzels.
- Finish with a red M&M for the nose and a brown M&M or chocolate chip for the mouth (if desired).
Notes
- For extra flavor, you can add a teaspoon of espresso powder to the cupcake batter.
- Store decorated cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.