Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, whisk flour, baking powder, salt (and cocoa powder if using chocolate version). Alternate adding flour mixture and milk to the wet ingredients, ending with flour.
- Divide batter into cupcake liners and bake for 18–22 minutes. Let cool completely.
- Frost with chocolate or vanilla icing. Decorate each with two mini pretzels for antlers, two chocolate chips for eyes, and a red candy for the nose. Add sprinkles or glitter if desired.
Notes
Tip: Store undecorated cupcakes up to 2 days at room temp or freeze for longer. Decorate just before serving to keep pretzels crisp. Let kids help with decorating for a fun holiday activity!
