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Fun and easy Snowman Cupcakes are super cute and perfect for Christmas or any other wintertime celebration! These are made with a chocolate cupcake base and simply decorated with marshmallows and frosting.
“I was able to make them look exactly the same, and they were well loved.”
Adorable Christmas Cupcakes! Whether you’re celebrating the holiday or just enjoying the season of winter, these super cute snowman cupcakes are sure to bring the smiles.
Fun to Decorate: Not only are these snowman super easy to create with frosting and marshmallows, they are fun to make too! Use colored sprinkles or decorator’s icing to create all of the details, and a bit of orange fondant for the carrot noses.
Delicious Chocolate Cupcakes: I’ve updated and perfected this simple chocolate cupcake recipe, and I know you’re going to love it! These little cakes are rich and fudgy with a tender crumb.
Key Ingredients
I’ve been using this simple chocolate cupcake base for many of the cupcakes that I’ve been making for the season. Check out my Christmas Tree Cupcakes where I made cupcakes that look like Christmas trees and these cute Polar Bear Paw Cupcakes that you can also make for Christmas.
The cupcakes turn out moist and fudgey and everything you expect from a really good chocolate cupcake. Here’s what you’ll need to make it:
Complete list of ingredients and amounts can be found in the recipe card below.
Dry Ingredients: All purpose flour, unsweetend cocoa powder, baking powder, salt, and white sugar.
Wet Ingredients: Large eggs at room temperature, vegetable or canola oil, vanilla extract, and milk.
Frosting: My vanilla buttercream comes together quickly with softened butter, powdered sugar, vanilla, and milk.
Decorations: Pick up a bit of orange fondant, a tube of black icing, some sprinkles, and regular sized marshmallows.
How to Make Snowman Cupcakes
Start by preheating the oven to 325°F/160°C and line a cupcake/muffin tin with paper liners.
1. Combine Eggs and Sugar: Whisk together the eggs, sugar, oil, and vanilla extract.
2. Stir in the Milk.
3. Add Dry Ingredients: Add the cocoa powder, flour, baking powder, and salt to the same bowl.
4. Whisk to Combine: Don’t overmix the batter, but combine the ingredients until you can no longer see any dry streaks in the bowl.
5. Portion: Divide the batter into 12 cupcake liners, filling each about ¾ of the way full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Make Carrot Noses: Start by rolling orange fondant into small balls.
8. Shape: Use your fingers to press the fondant balls into cone shapes that look like carrots.
9. Add Frosting: Once the cupcakes are cooled, add a rounded dollop of frosting to each one.
10: Decorate: Add a marshmallow to one side of each cupcake, and stick on the nose with a bit of water. Use black icing for the arms and details and sprinkles to make buttons.
Recipe Tips
For the Nose: If you can’t find orange fondant, you can just as easily make snowman carrot noses out of orange jimmies or round orange sprinkles.
Frosting the Cupcakes: For the white frosting, I used a spoon to spread it on the cupcakes and then added the marshmallows. If you want a slightly different look, you can use a piping bag fitted with a 1A tip and pipe out the frosting. The full recipe for my vanilla buttercream is in the recipe card below.
Piping the Details: I transferred the black frosting into a small piping bag with a tiny round tip (Wilton #1). I found that I had more control that way, as the opening on the frosting tube was much larger.
Make Ahead and Storage
Bake the cupcakes up to two days ahead and store them unfrosted in an airtight container at room temperature. You can also freeze the unfrosted cupcakes for up to two months.
For the best appearance, add the frosting and marshmallow decorations the day you plan to serve them. Store decorated cupcakes in a single layer in an airtight container at cool room temperature for up to one day. The marshmallows may become firm or sticky with longer storage.
Recipe FAQs
How do you make the snowman noses?
Orange fondant gives the noses the most defined carrot shape. Roll a small piece into a short cone, then attach it to the marshmallow with a dab of water.
You can also use an orange jimmy, a small round orange sprinkle, or a dot of orange decorating icing.
Yes. Add licorice scarves, mini peanut butter cups or Rolo hats, or a little shredded coconut for snow. These are decorating ideas rather than tested variations, so use what fits the look you want.
Thank you to everyone who shared a photo or review on Pinterest or sent one to me directly. I love seeing how you decorate these snowman cupcakes and make each snowman look a little different.
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!
Preheat the oven to 325°F (160°C). Line a 12 cup muffin pan with cupcake liners.
Whisk the all purpose flour, cocoa powder, baking powder, and salt together in a medium bowl.
In a large bowl, whisk the eggs, granulated sugar, vegetable oil, and pure vanilla extract until smooth. Whisk in the milk.
Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Do not overmix.
Divide the batter evenly among the 12 liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack and cool completely before frosting.
Make the Frosting:
Beat the softened butter with an electric mixer for 2 minutes, or until light and creamy.
Add the powdered sugar gradually, mixing on low speed. Increase the speed and beat for 1 minute, then mix in the pure vanilla extract and milk until smooth.
To decorate:
Spread a rounded dollop of frosting over each completely cooled cupcake.
Roll the orange fondant into 12 small balls, then shape each one into a short carrot shaped cone.
Place 1 marshmallow slightly to one side of each cupcake. Attach a fondant nose with a small dab of water, then use the black icing to add the eyes, mouth, and arms.
Add sprinkles or sugar pearls for the buttons and serve.
Notes:
For the nose: If orange fondant is unavailable, use an orange jimmy or small round orange sprinkle for each nose.
Frosting the cupcakes: Spread the white frosting over the cupcakes with a spoon, or pipe it on using a piping bag fitted with a 1A tip. Add the marshmallows after frosting.
Piping the details: Transfer the black decorating icing to a small piping bag fitted with a Wilton #1 tip. The smaller opening gives you better control when adding the eyes, mouth, and arms.
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.
Hi Sharon, I used Marzipan and orange food colouring but any orange candy will work! You could also just make a dot with orange icing to look like a nose, but it will look different. Happy baking!
Hi! I’m not a very good baker…but I can do cupcakes! Thanks for sharing this recipe. However,can you tell me how to make Vanilla frosting from scratch please? Wanted to make these for kids who visit our chapel on Christmas day. Thanks again.
Of course! You will need 1 1/2 cups (340 grams) of butter in room temperature, 5 1/2 cups (650 grams) powdered/caster sugar, 2 tsp vanilla extract, and you will need some milk (around 2 tbsp). Using a mixer whip the butter until light and creamy (colour 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 in room temperature when you work with it. Happy baking!
Could you please tell me, how did you do the nose, what did you use and how is it sticking on. I want to try to make these, they are so cute, but I don’t have any baking experience, so I’m sorry if my question is so dumb.
We have done noses likes this before and a starburst or n orange tootsie roll work well. They cut quite easily with a nice and then you can roll and shape it between your fingers.
Bintu | Recipes From A Pantry says
What a fab xmas treat 🙂
Erin says
I have made the noses out of fondant. Now how do I get them to stick to the marshmallow?!?!
Diana says
You can either use a bit of water and that’s what I normally use, or sugar (fondant) glue, or shortening! Enjoy!
Sharon says
what did you use for the nose ?
Diana says
Hi Sharon, I used Marzipan and orange food colouring but any orange candy will work! You could also just make a dot with orange icing to look like a nose, but it will look different. Happy baking!
Roxanne says
Made the cupcakes didn’t turn out as pretty as your so fun making them tho wont let me add a pic
Susan Chups says
Hi! I’m not a very good baker…but I can do cupcakes! Thanks for sharing this recipe. However,can you tell me how to make Vanilla frosting from scratch please? Wanted to make these for kids who visit our chapel on Christmas day. Thanks again.
Diana says
Of course! You will need 1 1/2 cups (340 grams) of butter in room temperature, 5 1/2 cups (650 grams) powdered/caster sugar, 2 tsp vanilla extract, and you will need some milk (around 2 tbsp). Using a mixer whip the butter until light and creamy (colour 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 in room temperature when you work with it. Happy baking!
Judy says
Could you please tell me, how did you do the nose, what did you use and how is it sticking on. I want to try to make these, they are so cute, but I don’t have any baking experience, so I’m sorry if my question is so dumb.
Sandy says
We have done noses likes this before and a starburst or n orange tootsie roll work well. They cut quite easily with a nice and then you can roll and shape it between your fingers.