Snowman cupcakes are super cute and fun Christmas cupcakes made with a chocolate cupcake base, and decorated with marshmallows and frosting!
Christmas is all about baking delicious Christmassy cookies, cakes, and cupcakes, and of course, making homemade candy! Every year, we bake at least 30 types of cookies and baked stuff in just a few days. It’s a family tradition. And these cupcakes have been on our (yearly) rotation for years! They’re so cute, and the kids love decorating them.
So if you’re looking for easy Christmas treats to make this year, try my old-fashioned Christmas pinwheel cookies, Italian wedding cookies, easy spiced rum cookies, chocolate peppermint cookies, my Christmas tree cupcakes, and these super cute snowman cupcakes!
Oh, and if you like making candy, try my old-fashioned pecan divinity candy!
Christmas Cupcakes
I’ve been using a chocolate base for many of the cupcakes that I’ve been making, check out my Christmas Tree Cupcakes where I made cupcakes that look like Christmas trees! I LOVE Christmas cupcakes, there are many things that you can do with the decorations!
As I said I love chocolate base cupcakes, and the reason why I keep using it is that it’s very chocolatey, moist, fudgy, and it turns out perfect every single time! Seriously, this is an easy foolproof recipe that you need to bookmark!
I decorated these Snowman cupcakes with simple vanilla frosting, Sprinkles or funfetti for buttons, and white marshmallows for the heads. To draw faces and arms, I just used black icing (you can buy a ready store bought one or use food safe charcoal for natural coloring). As for the white frosting, you can also pipe out the vanilla frosting from an icing bag using tip 1A, but I frosted my cupcakes using a spoon just because it’s easier.
How to Make the Noses
There are many ways to make the noses!
1. Use fondant and orange food coloring and roll out a little piece of the fondant to make a carrot nose shape.
2. You can use orange icing, and make a dot? It will look cute as well!
How to Stick the Noses to the Marshmallow Heads
To stick the fondant noses to the marshmallows, use a little bit of water. You could also use sugar fondant glue, or even a little bit of shortening or frosting will help!
How to Make the Buttercream Frosting
You will need:
- 1 ½ cups (340 grams) of butter in room temperature
- 5 ½ cups (650 grams) powdered/caster sugar
- 2 tsp vanilla extract
- Milk (around 2 tablespoons)
Method:
Using a mixer whip the butter until light and creamy (color will become pale).
Then add the caster sugar and mix until it’s fully incorporated.
Add the vanilla extract and milk, and beat on high speed.
You could also add a pinch of salt to balance the taste. If it’s a bit too dry, add a bit more milk and mix again.
I would recommend using the buttercream right away, but if you put it in the fridge it can stay there for up to 4 weeks but make sure that it’s at room temperature when you work with it.
Of course, you want to add food coloring you can, but do that when you decide to make the Christmas Tree cupcakes!
You Tried My Recipe, and This Was Your Feedback!
Thanks to everyone who has tried the recipe, and took a minute to review it on Pinterest by uploading a picture, and writing their comments. I really enjoy seeing how you guys recreate my recipes!
This is what you guys have been saying about this recipe on Pinterest:
Made 37 cupcakes out of this recipe AND THEY ARE SO GOOD – Becky
I was able to make them look exactly the same, they were well loved – Julie
This was great for when all my friends came around for a party! You should definitely try this party starter! – Izzy
Nice and easy to do – used writing icing for the detail and butter icing to stick the marshmallow on – Lorelei
Really pleased with these snowmen cupcakes – Lynda
I’m planning to bake a huge batch with the kids a few days before Christmas, as my nieces and nephews will be around and they love to bake with me!
Try this recipe, get the kids involved and you won’t regret it!
One last thought, these snowman cupcakes make a perfect Christmas gift! Just wrap them in cellophane paper and they will definitely put a smile on somebody’s face!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Snowman Cupcakes
Ingredients
- ¾ cup (90g) all-purpose flour
- ⅔ cup (65g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs at room temperature
- 1 cup (200g) granulated sugar
- ⅓ cup (78ml) vegetable oil
- ½ cup (120ml) milk
- 2 teaspoons pure vanilla extract
To decorate
- 12 marshmallows
- vanilla frosting
- black icing
- funfetti or sugar pearls to decorate
Instructions
- Preheat oven to 350°F/180°C and line a cupcake/muffin baking pan with 12 cupcake liners.
- In a medium sized bowl, whisk together the eggs, sugar, oil, and vanilla extract.
- Stir in milk, then add the rest of the ingredients (flour, cocoa powder, baking powder, salt), and mix until just combined but do not over mix. They batter won’t be very thick, sort of runny and that’s okay.
- Pour the batter into liners, and bake for 18-20 minutes or until a toothpick comes out clean. When completely cooled down, decorate.
To decorate:
- Decorate with the vanilla frosting and put a marshmallow on each cupcake.
- Draw faces and arms using the black icing, and make buttons out of the sprinkles/funfetti. To make the nose use fondant.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Chloe says
Hello
I’ve just posted a comment but I had another question. I was wondering do you know why the frosting turned out yellow? I followed the recipie. Thank you
Diana says
I can think of 2 reasons, you probably didn’t whip the butter for long enough (as it’s whipped, it turns more “white”), or it could be the type of butter that you’re using.
Chloe says
Hello
Once I made these cupcakes Can I put them in the fridge and how long for? Thank you
Diana says
Hi Chloe, they will stay good for 3-4 days at room temperature in an airtight container. Storing them in the fridge will dry them out quicker, so I wouldn’t recommend that.