Reindeer Cupcakes

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Get ready to make your holiday celebrations extra special this year with these adorable chocolate Reindeer Cupcakes! Perfectly moist and topped with a fun Oreo reindeer, these cupcakes will be a Christmas favorite!

Suitable for vegetarian diets.

A reindeer cupcake.

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Planning a fun Christmas party in all its festive glory?? Then these cute and festive reindeer cupcakes made mostly with store cupboard ingredients are just what you need. Yep, no grocery store trip is required!

I remember the first time I made these reindeer cupcakes with my kids. Their eyes lit up with excitement as we assembled the Oreo reindeer. It was a great way to spend quality time with them before we got into the festive season chaos. Check out these Reindeer cupcakes as well as these Reindeer treats.

Holiday Cupcakes

We enjoy getting creative in the kitchen. And, we love how simple these cupcakes are to make with what we have in the pantry. Yet with such simplicity, they add such a magical touch to our celebrations.

And friends, I know this is silly season, so feel free to get store-bought cupcakes, or if you are short on time, a ready-made mix is a great option too. It’s about decorating and Christmas fun.

They also make great edible gifts so package them up. These Christmas Oreos Pops and these Candy Cane Cupcakes are great gifting options, too.

A cupcake that looks like a reindeer.

Ingredient Notes

Cupcakes

  • All-purpose flour – Provides structure to the cupcakes.
  • Cocoa powder – Gives the cupcakes their rich chocolate flavor.
  • Baking powder – Helps them to rise.
  • Salt – Enhances the overall flavor.
  • Instant coffee powder – Intensifies the chocolate flavor.
  • Oil – Keeps the cupcakes moist. Use canola or any other flavorless oil.
  • Granulated sugar – Adds sweetness and helps with the structure.
  • Egg – Binds the ingredients together.
  • Vanilla extract – Use good quality extract as it makes it taste good.
  • Milk – Adds moisture and helps to combine the dry ingredients.
Ingredients for cupcakes.

Frosting

  • Unsalted Butter – Creates a creamy, rich base for the frosting.
  • Powdered Sugar – Sweetens the frosting and provides structure.
  • Fresh cream – Helps you to thin out the frosting if it’s too thick.

Decor

  • Oreo Cookies – This is the base of the reindeer decoration.
  • Pretzels – Used for the reindeer antlers.
  • Melted Dark Chocolate – Coats the Oreo cookies and holds the pretzels in place. Use your favorite melting chocolate.
  • Red-colored M&M’s or Skittles – Used for the reindeer noses.
Ingredients to make reindeer deco for cupcakes.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make These

Get complete ingredients list and instructions from the recipe card further below. 

Make The Cupcakes

Egg with vanilla essence.

Step 1. Preheat the oven. Line your cupcake tray with liners. Add the egg and vanilla extract to a bowl, and beat until well combined.

Reindeer cupcakes ingredients.

Step 2. In a large bowl, mix together the flour, cocoa powder, baking powder, salt, and instant coffee powder. In another bowl, mix the oil and sugar.

Chocolate batter for cupcakes.

Step 3. Add the dry mixture to the wet mixture in three batches, alternating with the milk. Mix gently until just combined.

Cupcakes in a 6 hole baking tray.

Step 4. Using an ice cream scoop, fill each liner to ¾ full. Bake for 16-22 minutes. Remove from the tray and cool completely on a cooling rack before frosting.

Assemble The Cupcakes

Ingredients and how to make the reindeer oreos.

Step 1. Make the frosting. Break the pretzels in half to use for reindeer antlers. Open the Oreos and dip the broken pretzels in melted chocolate, then place them on the cream side of the Oreos. Place the other half of the Oreo on top.

Three reindeers made with oreos on a white plate.

Step 2. Dip the Oreo (with pretzel horns) in melted chocolate until evenly coated, scrape off excess, and transfer to a parchment paper-lined tray. Let the chocolate harden. Attach a red M&M or Skittle with melted chocolate for the nose and use buttercream or candy eyes for the eyes.

Cupcakes some with frosting and others dipped in chocolate.

Step 3. Pipe frosting on the cooled cupcakes. Dunk the frosted cupcakes in melted chocolate and immediately place an Oreo reindeer on top before the chocolate hardens.

Cupcakes in the shape of a reindeer showing the forsting and moist cupcake.

Step 4. Wait until the chocolate hardens, then use the leftover buttercream to pipe the scarf. Serve immediately and enjoy!

Bintu’s Tips

  • For the best results don’t over-mix the batter or you will end up with dense Christmas cupcakes.
  • Measure your flour correctly. Use the cup and spoon method so you don’t put in too much flour. Better yet, if you have a kitchen scale we’ve included the measurements, so it will be super accurate.
  • Make sure your ingredients are at room temperature before using them.
  • If you prefer, you can start with a boxed cake mix or buy ready-made cupcakes. At this time of year, you need to work smarter, not harder!
  • Use a small ice cream scoop to easily and evenly fill the paper liners.
  • A cooling rack ensures your cupcakes cool evenly and at the same rate.
  • Let your cupcakes cool completely before icing them to avoid runny icing – no one wants that!
  • If your frosting is too thick, beat in an extra tablespoon or two of fresh cream.
Multiple cupcakes that are decorated like a reindeer.

Storage

  • These cupcakes will stay fresh for 1-2 days when stored in an airtight container in the refrigerator.
  • You can also store the extra frosting in the fridge for 4-5 days. Allow it to come to room temperature before using it again.
A cupcake with Christmas decorations around it.

FAQs

Can I Make These With Store-Bought Cupcakes?

You certainly can if you’re short on time or don’t feel like baking. Pick up some ready-made cupcake cakes and frosting, and then have fun getting into the festive spirit decorating with the kids. 

How do you keep cupcakes moist and fluffy?

To keep cupcakes moist and fluffy, use oil or room-temperature butter. Mix the batter just until combined to avoid dense cupcakes. Bake until a toothpick comes out clean or with a few moist crumbs. Store cupcakes in an airtight container, adding a piece of bread to keep them moist.

More Christmas Dessert Recipes

And, be sure to check out my big old list of Christmas Cookies for even more festive holiday cookie fun!

Serving Suggestions

Thank you for reading my Reindeer cupcakes recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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A reindeer cupcake.
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Reindeer Cupcakes

These reindeer cupcakes are perfect for your Christmas table.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: american, western
Diet: Vegetarian
Servings: 12 servings
Calories: 863kcal
Author: Bintu Hardy

Ingredients

Cupcakes

  • cups (175g) All-purpose flour
  • ½ cup (50g) Cocoa powder
  • teaspoons Baking powder
  • 1 tablespoon Instant Coffee Powder
  • ¼ cup (60ml) Oil (canola or any other flavorless oil)
  • 1 cup (200g) Granulated sugar
  • 1 Egg large
  • 1 ½ teaspoons Vanilla extract
  • ½ cup (125ml) Milk

Frosting

  • 1 cup (226g) Unsalted Butter at room temperature
  • cups (300g) Powdered Sugar
  • Fresh cream if required

Décor

  • 12-14 Oreo Cookies
  • 8-10 Pretzels
  • cups Melted Dark chocolate
  • Red-colored M&M's or skittles

Instructions

Make the cupcakes

  • Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4 and line your cupcake tray with liners. Set aside.
  • In a large bowl, mix together the flour, cocoa powder, baking powder, salt, and instant coffee powder.
  • In another bowl add the oil and sugar and mix well. Then, add the egg and vanilla extract and beat till you get a homogenous mixture.
  • Now add the dry mixture to the wet mixture in three batches, alternating with the milk. Mix gently after each addition just until everything comes together.
  • Using an ice cream scoop, scoop out the batter and fill each liner to ¾ full.
  • Bake for 16-22 minutes or till the toothpick inserted in the middle comes out clean.
  • Once baked, remove from the tray and let them cool down completely on a cooling rack before frosting.

Make the frosting

  • In the bowl of a stand mixer or hand mixer, cream the butter until it's light and creamy. Add powdered sugar (in batches) and beat until you get a smooth and fluffy consistency. This might take about 5-6 minutes.
  • Beat in a tablespoon of fresh cream if the frosting looks too thick.
  • Fill the frosting in the piping bag fitted with a large round tip nozzle.

Make the Oreo Reindeer cookie

  • Break the pretzels into half (be careful as they are very fragile) and keep them aside. We will use them for the horns of the reindeer.
  • Open the Oreos carefully. Dip a portion of the broken pretzels in the melted chocolate and place them on the cream side of the Oreo. Place the other half of the Oreo on top. The chocolate will hold the pretzels in place.
  • Working with 1 Oreo at a time, dip the Oreo (with the pretzel horns) in the melted chocolate until evenly coated, scrape the bottom of the cookie against the edge of the bowl to remove the extra coating, and transfer it to the parchment paper-lined tray. Let the chocolate harden.
  • Stick a red M&M or skittle using a little melted chocolate to make the reindeer nose and use buttercream for the eyes (you can also use candy eyes to make the eyes). Repeat until all the other Oreos are done.

Assemble the cupcakes

  • Make sure the chocolate is melted.
  • Pipe the frosting on the cupcakes.
  • Dunk these cupcakes with the frosting in melted chocolate and immediately place one Oreo reindeer cookie on top of each cupcake before the chocolate hardens.
  • Wait till the chocolate hardens, then use the leftover buttercream to pipe the scarf! Serve immediately and enjoy!
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Notes

    • For the best results don’t over-mix the batter or you will end up with dense Christmas cupcakes.
    • Measure your flour correctly. Use the cup and spoon method so you don’t put in too much flour. Better yet, if you have a kitchen scale we’ve included the measurements, so it will be super accurate.
    • Make sure your ingredients are at room temperature before using them.
    • If you prefer, you can start with a boxed cake mix or buy ready-made cupcakes. At this time of year, you need to work smarter, not harder!
    • Use a small ice cream scoop to easily and evenly fill the paper liners.
    • A cooling rack ensures your cupcakes cool evenly and at the same rate.
    • Let your cupcakes cool completely before icing them to avoid runny icing – no one wants that!
    • If your frosting is too thick, beat in an extra tablespoon or two of fresh cream.
    • Store – These cupcakes will stay fresh for 1-2 days when stored in an airtight container in the refrigerator.

Nutrition

Calories: 863kcal | Carbohydrates: 128g | Protein: 12g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 734mg | Potassium: 364mg | Fiber: 6g | Sugar: 52g | Vitamin A: 518IU | Calcium: 93mg | Iron: 8mg

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