Description
These festive Reindeer Face Carrot Cupcakes combine moist, spiced carrot cake with a creamy cream cheese frosting and charming reindeer decorations perfect for holiday parties and family gatherings. Each cupcake is topped with pretzel antlers, candy eyes, and a chocolate nose, making them a fun and delightful treat for kids and adults alike.
Ingredients
Scale
For the Carrot Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Reindeer Decorations:
- Mini pretzels (for antlers)
- Red and brown chocolate candies (for noses)
- Candy eyes or white chocolate chips with mini chocolate chips (for eyes)
- Chocolate frosting or melted chocolate (for attaching decorations)
Instructions
- Make the cupcakes: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to combine the dry spices evenly. In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogenous. Stir in the finely grated carrots and the drained crushed pineapple for moisture and natural sweetness. Add the dry ingredients to the wet ingredients and mix until just combined to avoid overmixing. If using, gently fold in the chopped walnuts or pecans. Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
- Make the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the vanilla extract followed by the powdered sugar, beating continuously until the frosting is light, fluffy, and spreadable. This creamy frosting will complement the spiced carrot cupcakes perfectly.
- Frost the cupcakes: Once the cupcakes have cooled, spread or pipe the cream cheese frosting on top in a smooth dome shape for an appealing presentation.
- Decorate: To create the reindeer faces, gently press two mini pretzels into the top of each cupcake to form antlers. Add two candy eyes or alternatively, place white chocolate chips with mini chocolate chips for the pupils as eyes. Position a red chocolate candy on the front center of the cupcake as the nose to represent Rudolph, or choose brown for a classic look. Use a small dab of frosting or melted chocolate to secure the decorations in place. Allow the decorations to set before serving to keep them intact.
Notes
- Decorating the cupcakes is a fun activity for kids and perfect for holiday parties to get everyone involved.
- Store the cupcakes in the refrigerator for up to 4 days to maintain freshness.
- For best flavor and texture, bring refrigerated cupcakes to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
