Red velvet yogurt cupcakes finished with a smooth chocolate glaze — transformed into festive reindeer treats, these cupcakes are simple to make and ideal for holiday parties, school events, or seasonal gatherings.
Rudolph the Red Velvet Cupcake
These reindeer cupcakes pair nicely with other holiday sweets such as peppermint meringues, chocolate meringue cookies, no-bake chocolate and peanut butter cookies, vanilla snowman cupcakes, or classic gingerbread cookies. They’re playful, portable, and a great way to add seasonal charm to any dessert spread.
I first spotted this idea on Pinterest and wanted to remake it using Greek yogurt for a lighter texture — similar to how I made vanilla snowman cupcakes. The method is straightforward: you’ll use an 18.25 oz boxed red velvet cake mix, fat-free Greek yogurt, egg whites and water. If you prefer, you can substitute any 18.25 oz cake mix such as chocolate or devil’s food to change the flavor profile.
Why use Greek yogurt?
Greek yogurt adds moisture and a pleasant tang while helping reduce added fat compared with full-fat ingredients. When combined with egg whites and the boxed mix, it yields tender cupcakes that hold their shape well for decorating.
Yield, time and nutrition
- Yield: 24 cupcakes
- Prep: about 30 minutes
- Cook: about 25 minutes
- Total time: roughly 1 hour (including cooling and decorating)
Ingredients
For the cupcakes
- 18.25 oz boxed red velvet cake mix
- 6 oz fat-free Greek yogurt (for example, plain Chobani)
- 1 1/3 cups water
- 2 large egg whites
For the chocolate glaze
- 1 1/2 cups powdered sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp fat-free milk (or your preferred milk)
- 1/2 tsp vanilla extract
- Pinch of salt
For the vanilla glaze
- 1/2 cup powdered sugar
- 1/8 tsp clear vanilla extract
- 1–2 tsp fat-free milk (adjust for desired piping consistency)
For the faces and decorations
- 24 low-fat small vanilla wafer cookies
- 72 M&M’s (about 24 red for noses, 48 brown or dark for eyes)
- 12 pretzels, broken in half to form antler/ear pieces
Instructions
- Preheat the oven to 350°F (175°C). Line two standard 12‑cup muffin pans with paper liners.
- In a large mixing bowl, combine the red velvet cake mix, Greek yogurt, water and egg whites. Beat with an electric mixer on low-to-medium speed just until the batter is smooth and combined; avoid overmixing.
- Divide the batter evenly among the 24 liners, filling each about two-thirds full.
- Bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Ovens vary, so begin checking at 22 minutes.
- Remove the cupcakes from the oven and transfer to a wire rack to cool completely before decorating.
Make the glazes
- Chocolate glaze: Whisk together the powdered sugar, cocoa powder, milk, vanilla and a pinch of salt in a medium bowl until smooth. The glaze should be thick enough to coat the cupcake top but fluid enough to dip.
- Vanilla glaze: Whisk powdered sugar with clear vanilla extract and 1 teaspoon of milk. Add the second teaspoon only if needed to thin the glaze for piping. Transfer to a small piping bag or a squeeze bottle fitted with a small round tip.
Assemble the reindeer cupcakes
- Dip the rounded top of each cooled cupcake into the chocolate glaze. Work in small batches because the glaze sets quickly. Immediately press a vanilla wafer into the bottom of each dipped top to form the reindeer’s snout.
- Set the cupcakes aside for 5–10 minutes so the chocolate glaze can firm up slightly.
- Pipe two small vanilla glaze circles above the wafer for eyes and press two brown or dark M&M’s into the glaze while it’s still tacky.
- Pipe a small vanilla glaze dot on the wafer and press a red M&M for the nose.
- Insert two pretzel-half pieces near the top of each cupcake for ears/antlers.
- Allow all decorations to set for several minutes before serving or packing.
Tips and variations
- If you prefer a richer flavor, use whole milk or half-and-half in the glazes instead of fat-free milk.
- For a cream-cheese twist, top the cooled cupcakes with a small ring of slightly sweetened light cream cheese frosting, then add the chocolate-dipped wafer and decorations.
- Substitute chocolate cake mix for a deeper chocolate base, or use butter cake mix for a different crumb and color contrast.
- Decorate without candy for nut-free or allergy-sensitive crowds: use chocolate chips for eyes and a small fondant dot for the nose.
Storage
Store finished cupcakes in a single layer in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for best texture and flavor.
Nutrition (per cupcake)
Serving: 1 cupcake — Calories: 151 kcal; Carbohydrates: 29.6 g; Protein: 2.5 g; Fat: 2.8 g; Saturated fat: 1.4 g; Cholesterol: 1.6 mg; Sodium: 190.5 mg; Fiber: 0.8 g; Sugar: 20.4 g.
If you make these Rudolph cupcakes, consider photographing them and sharing on your preferred social channels — they’re fun to display and always bring holiday smiles. Enjoy baking and happy decorating!