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Rudolph cupcakes decorated with frosting to resemble reindeer, featuring candy eyes, pretzel antlers, and red candy noses. The background beautifully showcases blurred trees and festive colors.

Rudolph Cupcakes Recipe with Chocolate Buttercream Frosting

Mandy Applegate
These Rudolph Cupcakes are perfect for any Christmas party or holiday celebration! They’re fun to make, deliciously chocolatey, and decorated to look just like Rudolph with pretzel antlers and candy eyes. Kids and adults alike will adore these festive treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 206 kcal

Ingredients
 
 

Frosting Ingredients:

  • 1 cup melted salted butter room temperature
  • 3 cups confectioners sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla
  • 1-3 tablespoons milk

Decoration Ingredients:

  • 24 pretzels
  • 1 ounce package mini M&Ms
  • 24 candy eyeballs

Instructions
 

  • Make the cupcakes according to the directions on the box. Baking time will vary.
  • Make the frosting: Add the melted, room-temperature butter to a medium mixing bowl and mix on medium speed using a stand mixer until slightly fluffy.
    1 cup melted salted butter
  • To the butter, add half of the sugar and half of the cocoa powder. Mix until combined, then repeat with the remaining sugar and cocoa powder.
    3 cups confectioners sugar, ½ cup cocoa powder
  • Add the vanilla extract and 1 tablespoon of milk. Mix until smooth. Add an extra tablespoon of milk until the desired consistency is reached.
    1 teaspoon vanilla, 1-3 tablespoons milk
  • Decorate the cupcakes: Make sure the cupcakes have cooled before decorating. Fill the piping bag with the frosting and pipe onto the cupcakes in a large spiral motion.
  • Break or cut the pretzel into smaller pieces and poke them into the top of the icing to create antlers. Stick on the eyes towards the middle of the cupcake. Place a red M&M underneath the eyes.
    24 pretzels, 1 ounce package mini M&Ms, 24 candy eyeballs
  • Serve and enjoy your cupcakes.

Notes

  • Cool Completely: Make sure your cupcakes are fully cooled before decorating. Warm cupcakes will melt the frosting.
  • Sturdy Antlers: Use whole pretzels for a sturdier look or cut them carefully into antler shapes. Be gentle to avoid breaking them!
  • Homemade or Store-Bought: Don’t stress if you don’t have time to make cupcakes from scratch—box mixes work great too!
  • Candy Substitutes: No candy eyes? Mini chocolate chips or dots of white chocolate with a dab of black frosting work just as well.
  • Antlers: If you don't have pretzels, you can substitute thin strips of chocolate wafers or even pipe melted chocolate lines onto parchment paper and let them harden.
  • Frosting Consistency: If the frosting is too thick, add a bit more milk. If it’s too thin, sprinkle in a bit more sugar.
  • Piping Tips: Don’t have a piping bag? Use a zip-top bag with a corner snipped off for a quick DIY option.
  • Make Ahead: Bake the cakes a day in advance and store them in an airtight container. Frost and decorate them the day you plan to serve for the freshest look.

Storage Instructions

  • Room Temperature: Store them in an airtight container at room temperature for up to two days.
  • Fridge: For longer storage, refrigerate them, but let them come to room temperature before serving to bring back that soft, fluffy texture.

Nutrition

Calories: 206kcalCarbohydrates: 45gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 149mgPotassium: 66mgFiber: 1gSugar: 8gVitamin A: 480IUVitamin C: 6mgCalcium: 14mgIron: 1mg
Keyword rudolph cupcakes
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