Description
These festive Reindeer Face Carrot Cupcakes combine moist, spiced carrot cake with creamy cream cheese frosting, decorated with pretzel antlers, candy eyes, and red M&M noses to create a fun holiday treat perfect for parties and family gatherings.
Ingredients
Scale
Cupcakes
- 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)
Cream Cheese Frosting
- 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)
Decorations
- 24 mini pretzels (for antlers)
- 24 candy eyes (or mini chocolate chips)
- 24 red M&Ms or candy-coated chocolates (for the noses)
Instructions
- Prepare Cupcake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the finely grated carrots and optional chopped nuts.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners. Divide the batter evenly among the cups, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before decorating.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach a spreadable consistency.
- Frost the Cupcakes: Once the cupcakes are fully cooled, spread or pipe a generous layer of cream cheese frosting over the top of each cupcake.
- Decorate the Reindeer Faces: To create the antlers, place two mini pretzels at the top of each cupcake. Add two candy eyes or mini chocolate chips near the top center of the cupcake for eyes. Finish by placing a red M&M or candy-coated chocolate in the center to form the reindeer’s nose.
- Set and Serve: Let the decorated cupcakes sit for 10-15 minutes to allow the frosting to set slightly. Serve and enjoy these delightful festive treats!
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let cupcakes come to room temperature before serving for best flavor and texture.
- For a dairy-free version, use dairy-free cream cheese and butter substitutes.
