Description
These festive Reindeer Face Carrot Cupcakes combine moist, spiced carrot cake with creamy cream cheese frosting and fun reindeer decorations made from pretzels, candy eyes, and red M&Ms. Perfect for holiday parties or a whimsical winter treat, these cupcakes bring both flavor and playful charm to your dessert table.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed, to thin the frosting)
Decoration Ingredients
- 24 mini pretzels (for antlers)
- 24 candy eyes or mini chocolate chips
- 24 red M&Ms or candy-coated chocolates (for the noses)
Instructions
- Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated carrots and chopped nuts, if using.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well between each addition to ensure a smooth texture. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Frost the Cupcakes: Once the cupcakes have fully cooled, generously frost each cupcake with the cream cheese frosting using a spatula or piping bag to create a smooth surface for decorating.
- Decorate the Reindeer Faces: For each cupcake, place two mini pretzels at the top edges to serve as antlers. Position two candy eyes or mini chocolate chips just below the antlers to form the eyes. Finally, place a red M&M or candy-coated chocolate in the center as the reindeer’s nose, completing the festive look.
- Set and Serve: Allow the decorated cupcakes to sit for 10-15 minutes so the frosting firms up slightly before serving. Enjoy your adorable and delicious Reindeer Face Carrot Cupcakes at holiday gatherings or festive occasions!
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent the cream cheese frosting from melting.
- You can substitute walnuts with pecans or omit nuts if allergic.
- If frosting is too soft, refrigerate for 15-20 minutes before decorating.
- Use a piping bag for more precise frosting application and decoration.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
