Reindeer & Heart Cupcakes | Dessert Recipe

Reindeer & Heart Cupcakes

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Reindeer & Heart Cupcakes

20 Min(s)

prep time

1 Hr(s) 11 Min(s)

total time




  1. 1 pkg. (2-layer size) chocolate cake mix

  2. 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

  3. 1 cup cold milk

  4. 4 to 6 drops each green and brown gel food coloring, divided

  5. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  6. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

  7. 1 tsp. vanilla

  8. 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed

  9. 24 red heart-shaped sprinkles

  10. 24 candy-coated chocolate pieces

  11. 6 pretzel twists, each broken into 4 pieces


  1. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  2. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Spoon into pastry bag fitted with round tip. Refrigerate until ready to use.
  3. Cut cone-shaped piece from top of each cupcake; set aside. Pipe pudding into cupcakes, adding about 1 Tbsp. pudding to each cupcake. Replace cupcake tops.
  4. Beat cream cheese in large bowl with mixer until creamy. Add marshmallow creme and vanilla; mix well. Stir in COOL WHIP. Spoon 1/2 the frosting into separate bowl; tint with remaining green food coloring. Tint remaining frosting with brown food coloring.
  5. Frost 12 cupcakes with green frosting; top each with a heart-shaped sprinkle.
  6. Frost remaining cupcakes with brown frosting. Add a red heart-shaped sprinkle to each for the reindeer's mouth, 2 candy-coated chocolate pieces for the eyes, and 2 pretzel pieces for the antlers.

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