Try Our New Red Vines Made Simple Products! Click Here

Grape Buttercream Vanilla Cupcakes featuring Grape Vines

Make a sweet festive treat using Red Vines California Collection! The reindeer sugar cookies are sure to be a hit at any holiday party.

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.


1⅓ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

1 cup sugar

½ cup unsalted butter, softened

2 eggs

1 ½ tsp. vanilla extract

½ cup milk

Purple sprinkles, for topping (optional)


For Frosting:

4 Red Vines® Grape Twists, cut into pieces

¼ cup water

¼ cup butter, softened

2 ½ cups powdered sugar

3 tablespoons heavy cream or milk


Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking power and salt.

Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.

Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.

Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.

Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.

Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.

When done, it should be the consistency of jelly.

In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.

Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.



1 package slice and bake sugar cookies

½ cup chocolate frosting

½ cup vanilla frosting

8 black licorice twists from Red Vines California Collection

32 candy eyeballs

16 red bites from Red Vines California Collection

Black icing (optional)


Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.