Reindeer Cupcakes
Reindeer Cupcakes – These simple Reindeer Cupcakes couldn’t be cuter! They are perfect for the holiday dessert table!!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 dozens 1x
Cupcakes:
- 9 tablespoons unsalted butter, room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups sifted self-rising flour
- ½ cup milk
Frosting:
- 2 cups Salted Butter, slightly softened (4 sticks)
- 2/3 cup Heavy Cream, plus more if needed
- 1 tablespoon Pure Vanilla Extract
- 7 cups Powdered Sugar
- 1 cup Unsweetened Cocoa Powder
Cupcakes:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
- Remove tin from oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
Frosting:
- In a large bowl, mix powdered sugar and cocoa powder together; set aside.
- In the bowl of your mixer, beat butter, vanilla, and cream on medium low speed until smooth and combined.
- Decrease mixer speed to low and slowly add powdered sugar mixture, beating on low until barely mixed. Increase speed to high and beat for about a minute and a half, until smooth, light and fluffy. A butter knife should easily move through frosting — if too thick, add cream, 2 tablespoons at a time until desired consistency is reached.
Keywords: cupcakes, desserts