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Reindeer Cupcakes

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Reindeer Cupcakes
  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 24
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Little hands will enjoy transforming these easy-to-make chocolate-frosted cupcakes into mini-reindeer.
Updated Dec 10, 2012

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
  • 2
    Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes.
  • 3
    For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers. Cut miniature marshmallow in half; arrange on cupcake for eyes. Center gumdrop below marshmallow halves for nose. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save time during the holidays! Freeze these cupcakes in an airtight freezer container up to 2 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.
  • tip 2
    Bake these festive cupcakes in holiday-themed baking cups for even more holiday spirit!

Nutrition

270 Calories, 10g Total Fat, 3g Protein, 44g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
13%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
430mg
18%
Potassium
115mg
3%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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