Reindeer Cupcakes

Holiday baking has to be one of life's greatest joys, and these cute Reindeer Cupcakes are the best way to celebrate all things Christmas. Soft vanilla cupcakes swirled with fluffy vanilla buttercream and decorated like Santa's reindeer with pretzel antlers and a red candy nose.

If you love baking during the holidays, you can't miss out on these Christmas Butter Cookies!

If you are looking for other Christmas baking ideas, try this recipe for a Christmas Wreath Pavlova, or this recipe for a Chocolate Fudge Pie. For other cupcake recipes for holiday parties, try this Cinnamon Cupcake recipe or this Chocolate Cupcake with Chocolate Frosting recipe.

Key Ingredients

• Pretzels - you will need these to make the antlers. I used large pretzels and broke them into pieces. You can do the same or use whole mini pretzels.
• Jelly tots - for Rudolph's nose, I used a red jelly tot; you can use Smarties, M&M's, or Skittles. Just a round red candy will work. You can choose to add candy eyes if you can find them.
• Vanilla paste - vanilla essence can also be used. If you love vanilla bean recipes, you have to try these Vanilla Bean Cupcakes.
• Edible glitter - for some extra Christmas décor, dust the cupcakes with edible silver glitter if you have any.

See the recipe card for full information on ingredients and quantities.

How to Make Reindeer Cupcakes

Instructions for vanilla cupcakes

1. Step 1: Preheat the oven to 180 °C (350°F) and line 24 cupcake cases into two 12-hole cupcake pans. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.

2. Step 2: Sift together the salt and flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.

3. Step 3: In a jug, combine the milk and vanilla bean paste, then slowly pour it into the cake batter while the mixer is running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

4. Step 4: Pour the cupcake batter into the cupcake cases, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a skewer inserted into the centre of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then cool completely on a cooling rack.

Instructions for vanilla frosting

1. Step 1: In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.

2. Step 2: With the mixer's motor running at low speed, slowly add the milk. Continue until it has all been added. Then increase the mixer speed to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.

3. Step 3: Add the vanilla bean paste and beat again until well combined. Fill a piping bag fitted with your chosen nozzle with the buttercream.

4. Step 4: Pipe a swirl of frosting onto each cupcake and break the pretzels in half to create antlers. Place two antlers on the top of each cupcake and one red jelly tot in the middle of the cupcake. Dust with edible glitter and enjoy!

Storage

Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day that they are baked. If you don't have time to decorate the cupcakes the same day you bake them, store them in an airtight container or cover the cupcake trays with plastic wrap until the next day.

Once these easy reindeer cupcakes are frosted, keep them in an airtight container at room temperature for about 3 days out of direct sunlight. If the weather is particularly hot, store them in the fridge and bring them to room temperature before eating.

More Christmas Baking Recipes

I'm a sucker for a great-tasting vanilla cupcake, and this recipe has to be the best vanilla cupcake recipe ever. If you'd like to make a chocolate version of these cuties, use this Chocolate Fudge Cupcake recipe.