Every year during Christmas I prepare these adorable Rudolph reindeer cupcakes. Did you notice the reindeer is an upside down gingerbread man?! Isn’t that a genius idea? I can’t remember where I got this thought but ever since, the upside down gingerbread man turned into Rudolph the red nosed reindeer.

I’ve used my speculoos gingerbread recipe to make these cute little reindeers. These cookies are my favorite especially the delicious brown butter maple glaze!

How to make these cute Rudolph the reindeer gingerbread cupcakes:

We start with the cherry mulled wine filling. Put cherries, sugar and wine (or orange juice for non alcoholic version) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.

Now we make the gingerbread batter.

In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture. Divide batter evenly onto prepared muffin pan. 

There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.

Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.

At last we make the white chocolate cream cheese frosting.

In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.

Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don’t overbeat it! only until its just combined!

Pipe the frosting on top of the cake
Enjoy

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Love, Antonia

Rudolph Reindeer Gingerbread Cupcakes

5 from 23 votes

Recipe by Antonia Course: christmas cupcakes, christmas desserts, Dessert, festive dessertsCuisine: American

Servings

6

Prep time

40

minutes

Cooking time

18

minutes

Calories

602

kcal

These are may favorite rudolph reindeer gingerbread cupcake filled with a delicious mulled cherry wine filling. They taste deliciously like christmas with all the spice and topped with a smooth white chocolate cream cheese frosting.

Cook Mode

Keep the screen of your device on

Ingredients

• Cherry Mulled Wine Filling

• 250 g 250 cherries fresh or frozen and thawed

• 1/3 cup 1/3 sugar

• 1/2 tsp 1/2 cinnamon

• 1/4 cup 1/4 red wine or orange juice

• 2 tsp 2 cornstarch +2tbsp cold water

• Gingerbread Cupcake

• 3/4 cup 3/4 flour I've used half spelt flour and half AP flour

• 1/2 tsp 1/2 baking powder

• 1/4 tsp 1/4 baking soda

• 1/2 tsp 1/2 cinnamon

• 1/2 tsp 1/2 ground ginger

• 1/8 tsp 1/8 ground nutmeg

• 1/8 tsp 1/8 ground cloves

• 1 pinch 1 salt

• 3 tbsp 3 milk

• 1/2 stick 1/2 butter

• 1/4 cup 1/4 brown sugar

• 1 tsp 1 vanilla extract

• 1/4 cup 1/4 honey

• 2 2 eggs

• White Chocolate Cream Cheese Frosting

• 25 g 25 white chocolate

• 25 ml 25 cream

• 50 g 50 butter soft

• 100 g 100 caster sugar

• 225 g 225 cream cheese

Directions

• Cherry Mulled wine filling
• Put all the ingredients (except cornstarch and cold water) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.
• Gingerbread Cupcakes
• In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
• In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture.
• Divide batter evenly onto prepared muffin pan.
• There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.
• Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.
• White Chocolate Cream Cheese Frosting
• n a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake 
• Enjoy

Nutrition Facts

• Calories: 602kcal
• Carbohydrates: 73g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 141mg
• Sodium: 340mg
• Potassium: 277mg
• Fiber: 2g
• Sugar: 58g
• Vitamin A: 1126IU
• Vitamin C: 3mg
• Calcium: 106mg
• Iron: 2mg

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