Reindeer Cupcakes
Festive and fun, these reindeer cupcakes are decorated with chocolate antlers, red noses, and candy eyes—perfect for holiday parties, baking with kids, or edible gifts.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Category: Dessert, Holiday Treats
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box of cake mix (or your favorite cupcake recipe)
½ cup butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup candy melts chocolate
1 tube red icing (Wilton preferred)
1 tube brown icing (Wilton preferred)
1 tube black decorator icing (Wilton preferred)
¼ cup chocolate chips (for antlers)
1 pack eyeball sprinkles
12 festive cupcake liners
1 sheet parchment paper
Instructions
Prep & Bake Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with festive liners.
Prepare cupcake batter using cake mix, butter, eggs, vanilla, and milk. Scoop evenly into liners.
Bake according to mix instructions (typically 17 minutes). Let cool on a wire rack for 15–20 minutes.
Make Antlers:
Melt candy melts or chocolate chips in microwave at 30% power, stirring every 30 seconds.
Transfer to piping bag with #4 tip. Pipe “Y” shaped antlers on parchment paper. Let harden.
Prepare Icings:
Fill decorating bags with red, brown, and black icings. Set aside.
Decorate Cupcakes:
Pipe brown icing in a swirl from outer edge to center of each cupcake.
Attach chocolate antlers to top using melted chocolate.
Add eyes using black icing or eyeball sprinkles.
Pipe a red icing dot in the center for the reindeer’s nose.
Serve & Enjoy:
Display your reindeer cupcakes and serve immediately or store as directed.
Notes
Use edible candy eyes for a polished look.
Add 1 small box of pudding + 1 extra egg to cake mix for fluffier cupcakes.
Let cupcakes cool fully before decorating to prevent icing melt.
Store in an airtight container up to 2 days or freeze undecorated cupcakes up to 1 week.
Find it online: https://allrecipesmade.com/reindeer-cupcakes/
