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Easy Reindeer Cupcakes Recipe
Ben Carraoli

Easy Reindeer Cupcakes Recipe

I love festive baking, and every year I try to create something fun and delicious for the holiday season. This year, I decided to make these adorable reindeer cupcakes, and I can’t tell you how much fun they were to bake and decorate! They are chocolatey, fudgey, and so festive that they instantly bring a smile.
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Total Time 2 hours 50 minutes
Ingredients Method Notes

Ingredients
  

  • 200 g unsalted butter room temperature – makes the sponge soft and rich
  • 200 g light brown soft sugar – adds a subtle caramel flavor but caster sugar works too
  • 150 g self-raising flour – provides a light and fluffy cupcake base
  • 50 g cocoa powder – for a rich chocolate flavor
  • 4 medium eggs – helps bind the ingredients and add structure
  • 200 g unsalted butter room temperature – ensures smooth and creamy frosting
  • 350 g icing sugar – sweetens and thickens the frosting perfectly
  • 50 g cocoa powder – for chocolatey depth in the frosting
  • 1 tsp vanilla extract – enhances the chocolate flavor
  • 75 ml evaporated milk – makes frosting extra smooth and fudge-like can substitute with a little double cream
  • 12 pretzels halved – for cute reindeer antlers
  • 12 red M&Ms or Smarties – for Rudolph’s iconic nose
  • 12 sets of edible eyes – bring your reindeer to life

Method
 

  1. Start by preheating your oven to 180ºC (160ºC fan) and line a muffin tin with 12 baking cases. Beat butter and sugar until light and fluffy, then mix in flour, cocoa, and eggs until combined. Divide evenly and bake for 20-22 minutes until fully set.
  2. Beat the butter alone for a few minutes, then add icing sugar and cocoa powder. Mix in vanilla extract and slowly incorporate evaporated milk until you get a smooth, fudgey frosting that pipes beautifully.
  3. Pipe the chocolate frosting onto cooled cupcakes using your favorite tip. Add two pretzel halves for antlers, a red candy for the nose, and the edible eyes to complete your festive reindeer look.

Notes

  • I always use room temperature butter—it whips better and creates fluffier cupcakes
  • Let cupcakes cool completely before frosting, or your chocolate fudge frosting may melt
  • Break pretzels gently to create natural-looking antlers; imperfections make them cuter
  • I like to pipe frosting in a high swirl for a professional appearance