These reindeer cupcakes are decorated with homemade buttercream to look just like Rudolph!

They’re made with my chocolate cupcake recipe, which is one of my favorites! They bake up so soft and tender.

How to Make These Adorable Reindeer Cupcakes

Let’s walk through each step that goes into decorating these reindeer cupcakes! I’ve also included a video of how they’re made below.

I figured it might be helpful to know what tools I use too, so below is a list of everything I used.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Electric hand mixer
• 1 Large Piping Bag
• 3 Small Piping Bags
• 1 Large Round Tip (like an Ateco 805)
• 2 Medium Round Tips (like a Wilton 10)
• Small Offset Spatula or Small Acetate Sheet
• Mint M&Ms or Round, Red and White Candies or Sprinkles

Step 1: Pipe on the Face

Once the cupcakes are baked and cooled, use a round piping tip to pipe a mound of chocolate peanut butter buttercream on top of each cupcake.

Gently tap the cupcake on the counter to help flatten and spread the frosting.

Smooth any lines with a small offset spatula or acetate sheet.

Step 2: Add on the Reindeer’s Facial Features

Then use the peanut butter frosting to pipe on the reindeer’s muzzle like in the picture below.

Next, press one red and two white M&M’s into the frosting to look like the reindeer’s nose and eyes.

Use the black buttercream to pipe on the reindeer’s pupils.

If you don’t feel comfortable piping on the eyes, you can also use black fondant or just use black sprinkles.

Step 3: Make the Reindeer’s Antlers and Mouth with Melted Chocolate

Add 1/2 cup of dark chocolate chips into a small piping bag and seal the top with a rubber band. Place the bag in the microwave and heat for 30-60 seconds, or until fully melted.

Place a sheet of parchment paper on a flat plate or cutting board.

Snip a small opening at the tip of the bag, then pipe 12 pairs of antlers that are about 1 1/2 inches long and 12 little smiles onto the parchment paper.

Feel free to get creative with each reindeer’s facial expression to give them a little variety.

Place the antlers in the fridge for about 10 minutes to help them firm up.

Once they’re firm to the touch, pipe an additional layer of chocolate on top of them to make them sturdier. Place the antlers in the fridge one more time to let them firm up.

Step 4: Give Each Reindeer a Pair of Antlers

When the antlers have hardened, gently press a pair into each cupcake and add a little chocolate smile.

Substitutions and Swaps in This Reindeer Cupcake Recipe

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free
• Instant Espresso or Coffee – You can omit the instant espresso if you dislike the taste of coffee, but it really just enhances the chocolate flavor in this these cupcakes.
• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Creamy Peanut Butter – Smooth and creamy peanut butters like JIF or Skippy work best in this frosting! Natural frostings have a tendency to separate, and this can cause the frosting to break. If you have a nut allergy, just use additional butter in place of the peanut butter in this recipe.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Dark Chocolate – You can use pretty much any type of chocolate in this frosting! Dark, semi-sweet, or milk would all taste great. You can also use chocolate chips, baking bars, or chocolate disks.

Making These Reindeer Cupcakes in Advance & Storage Tips

These cupcakes can be made in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer.

You can also make your frosting ahead of time too or save any leftover frosting! Store it in either a piping bag or an airtight container in the fridge for up to a month or the freezer for 3 months.

If you store it in a large container, be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit at room temperature overnight or in the fridge for up to 3 days in an airtight container. However, I find frosting them right before serving is best.

I recommend waiting to add on the chocolate antlers until right before you plan to serve the cupcakes.

Tips for Making the Best Reindeer Cupcakes:

• Ingredients at room temperature mix together better. Set cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Mix the cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
• Seal off the top of each of your piping bags with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.
• This recipe makes an American buttercream frosting, so it will crust as it sits out and is exposed to air! Be sure to either cover the frosting with plastic wrap if it’s made in advance, or immediately place it into your piping bags.

Let Me Know What You Think!

If you make these reindeer cupcakes, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

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