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Reindeer Cupcakes with Snickerdoodle Frosting

These whimsical reindeer cupcakes bring an enchanting twist with a decadent chocolate frosting featuring our iconic Cinnamon Snickerdoodle nut butter. Kid-friendly and irresistibly delicious, these cupcakes are the perfect holiday treat for the young ones and those young at heart, with a sleighful of festive delight in every bite.

Ingredients:

For the cupcakes:

½ cup vegan butter, softened at room temperature
2 flax eggs (2 tbsp ground flax meal + 5 tbsp water)
1 cup cane sugar
1 cup all purpose flour
½ cup cacao powder
1 tsp vanilla extract
¼ tsp almond extract
1 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
¾ cup almond milk
⅓ cup dairy-free chocolate chips (optional)

For the cinnamon snickerdoodle frosting:

½ cup vegan butter, softened at room temperature
½ cup Cinnamon Snickerdoodle nut butter
2 tsp vanilla extract
½ cup cacao powder
3 cups powdered sugar
¼ cup + 2 tbsp almond milk

For assembling:

1 batch of chocolate snickerdoodle frosting (see above)
UNREAL chocolate gems
Pretzels
Candy eyes

Directions:

Preheat oven to 350 degrees. Line a standard muffin tin with liners, spray or grease.
In a large bowl with a handheld mixer or in a stand mixer fitted with the paddle attachment, cream the butter and sugar for 3-4 minutes until light and fluffy.
Add in the flax eggs, vanilla extract and almond extract and beat until combined.
In a smaller bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Pour in almond milk and mix until combined.
Add the rest of the dry ingredients and beat for about 1 minute.
Add the chocolate chips and fold in gently until evenly distributed.
Fill cupcake liners 3/4 full.
Bake for 18-22 minutes or until the tops spring back when touched and a toothpick inserted into the cupcakes comes out mostly clean.
Remove from the oven and let cool in the pan for 5 minutes before removing and letting cool on a wire rack.
For Snickerdoodle frosting: In a large bowl with a handheld mixer or in a stand mixer fitted with the whisk attachment, beat the butter and Cinnamon Snickerdoodle Almond + Cashew Butter on high until smooth and creamy.
Slowly add in the powdered sugar and cacao powder with the mixer on low until combined.
Mix in the vanilla extract and salt.
With mixer still on low, add milk, then increase speed to high and beat until completely combined. Frosting should be creamy and fluffy.
When cupcakes are completely cool, pipe or spread the icing on. Top with 2 pretzels (for the antlers), candy eyes, and an UNREAL chocolate gem (for the nose) and enjoy!