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Rudolph the Red Velvet Cupcake

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Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!Rudolph the Red Velvet Cupcake

Some delightful holiday treats to go along side these cuties are Peppermint or Chocolate Meringue CookiesNo Bake Chocolate and Peanut Butter CookiesVanilla Snowman Cupcakes and Gingerbread Man Cookies or even Christmas Trees!

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

I saw these cute cupcakes on Pinterest (yes, I’m addicted) and knew I wanted to make them. After great success with my snowman cupcakes, I knew I wanted to make them with Greek yogurt again.

Super easy, I used a box of red velvet cake mix, fat free Chobani yogurt, egg whites and water. Does it get easier than that? You can use any flavored cake mix… chocolate, butter, devil’s food cake, etc. as long as your boxed cake mix is 18.25 oz.

I’ve included the nuritional info with and without the candy because realistically you probably won’t eat the antler’s and nose… or at least I wouldn’t. I’ll leave that up to you.

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

Rudolph the Red Velvet Cupcake

3 from 1 vote
9
Cals:151
Protein:2.5
Carbs:29.6
Fat:2.8
Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!
Course: Dessert
Cuisine: American
Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!
Prep: 30 mins
Cook: 25 mins
Total: 1 hr
Yield: 24
Serving Size: 1 cupcake

Ingredients

For the cupcakes:

  • 18.25 oz Duncan Hines Red Velvet Cake mix
  • 6 oz fat-free Chobani Greek yogurt
  • 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
  • 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

For the face:

  • 24 low fat small vanilla wafers
  • 72 m&m's, 24 red, 48 brown
  • 12 pretzels, broken in half to create ears

Instructions

  • Preheat oven to 350°.
  • Line cupcake tins with liners.
  • Combine all the cake ingredients in a large mixing bowl and beat until combined.
  • Pour into prepared liners.
  • Bake about 25 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool before frosting.
  • Make the chocolate glaze: whisk all the ingredients in a medium bowl.
  • Keep the chocolate glaze in the bowl.
  • Make the vanilla glaze by whisking all the vanilla glaze ingredients in another bowl.
  • Place vanilla glaze in a piping bag.

To assemble the cupcakes:

  • Dip the tops of the cupcakes into the chocolate glaze and quickly press the vanilla wafer onto the bottom of each cupcake. The chocolate glaze will dry fast so you want to make a few at a time.
  • Let the glaze harden at least 5 to 10 minutes.
  • Using the vanilla glaze, pipe 2 circles for the eyes and press the chocolate m&m's into the glaze.
  • Pipe the vanilla glaze for the nose and press the red m&m onto the nose.
  • Then insert pretzel pieces for the ears and they are complete.

Last Step:

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Nutrition

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

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53 comments on “Rudolph the Red Velvet Cupcake”

  1. My first skinny taste fail. I had the worst time with this recipe. I could not find this size cake mix (maybe companies have downsized them) so maybe that was the problem. My chocolate icing was super thick, the vanilla icing was super thin and the cupcakes stuck to the tins 

  2. Pingback: 10 Delcious Weight Watchers Christmas Cupcakes - Food Fun & Faraway Places

  3. These are cute, but I don't have any need for 24 cupcakes (dinner is only for 6) and I would also have a ton of pretzels, m&ms and Nilla wafers around after (which would end up getting eaten or thrown out). They look so cute though, but not practical.

  4. I'm happy to report that, despite not being able to find the 18.5 oz cake mix that the recipe is based on, it still turned out well. I followed the recipe as written with one exception — I reduced the amount of water slightly. I think I ended up using between 1 1/8 cups – 1 1/4 cups. I just kept adding until it looked like a nice consistency, liquidy but not too runny. I was afraid to use the whole 1 1/3 cups since I thought that might make it too runny with the smaller amount of cake mix. I can't compare to the original recipe, but these turned out very nice — moist and spongey. Paired with the light cream cheese frosting, they were perfect for my friend's birthday party.

  5. I can't find 18.25 oz boxes of cake mix anywhere. Just shopped at big grocery store the other night, and the only size available (including Duncan Hines) was 16.5 ounces. I was planning to try the recipe here for the basic red velvet cupcake and then just frost with the Skinnytaste recipe for cream cheese frosting that's included in other recipes. However, knowing that baking is like chemistry, I'm a little worried about making these now … not sure how to adjust for the different sized cake mix …

  6. Avatar photo
    Dr. Heide Hlawaty

    I made them for a holiday party but had quite a few left over. I brought the rest of them to another office. They seemed to be very popular but everything got soggy pretty quickly. I would suggest only frosting and creating the cupcakes a very short time before serving them. They were very cute but red velvet is not my thing. I would make them with a different flavor cake mix.

    Thanks for your recipe!

  7. I made the cupcakes on Christmas Eve and by Christmas day the pretzels were stale and the vanilla wafers were soggy. I even covered them so I don't understand why they got that way. Did you have that problem

  8. Umm make sure you don't buy the MINI vanilla wafers…that's what I thought small meant and they are almost too small and make them look like bears (without the antlers).

    I medium bag of M&M's will yield a decent amount of brown ones, but the red are harder to come by. Red are the least mixed percentage wise into a typical bag.

  9. Avatar photo
    Chrystina Noel

    These are absolutely adorable – and they don't seem uber complicated to make, which is awesome. Definitely something I'm going to have to keep in mind, thanks!

  10. These cupcakes turned out so yummy. I used vanilla Chobani instead of plain. The cupcakes were nice and moist and I only kept them in for like 22-23 min. Highly recommend these cupcakes!

  11. These were a huge hit at our Middle/High School Youth Group. I don't know who had more fun my husband and I making them or the teenagers eating them!

  12. These are very cute, but very messy to make – the chocolate glaze ran down the sides and most of it off the top of the cupcakes. I think I would use chocolate frosting if I made them again.

  13. Gina, these are just brilliant, thank you so much for this blog. Happy Holidays to you and your family!

  14. These are just too freaking cute! See this is why I can't go on pinterest. Your blog is plenty enough for me 🙂

  15. This looks delicious and cute!! I would love if you shared this in my holiday dessert recipes Blog Hop. We're giving away a prize from Wilton to the blogger with the most "likes", come check it out! 🙂 http://www.recipelionblog.com/december-blog-hop-holiday-dessert-recipes-giveaway

    Sarah @ RecipeLion