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.
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.
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.
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.
Frost 12 cupcakes with green frosting; top each with a heart-shaped sprinkle.
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.
Store the frosted cupcakes in the refrigerator up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.