Reindeer Cupcakes

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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.

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 273kcal

Author: Cat Spiller

Equipment

2x 12-hole cupcake pans

Ingredients

Vanilla Bean Cupcakes

120 ml sunflower oil
3 eggs extra-large
250 g white sugar
290 g self-raising flour
½ teaspoon salt
270 ml whole milk
2 teaspoon vanilla bean paste

Vanilla Bean Frosting

500 g powdered sugar
160 g unsalted butter
50 ml whole milk
2 teaspoon vanilla bean paste

Metric - US Customary

Instructions

Vanilla Bean Cupcakes

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.
Sift together the salt, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
In a jug combine the milk and vanilla bean paste, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
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 center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

Vanilla Bean Frosting

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.
With the mixer's motor running at low speed slowly add the milk. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
Add the vanilla bean paste and beat again until well combined. Fill a piping bag fitted with your chosen nozzle with the buttercream.
Pipe a swirl of frosting onto each cupcake and break the pretzels in half to create antlers, place two antlers onto the top of each cupcake and one red jelly tot in the middle of the cupcake. Dust with edible glitter and enjoy!

Nutrition