Snowman Cupcakes Recipe

Introduction

These adorable Snowman Cupcakes are perfect for winter celebrations or festive gatherings. Fluffy coconut-spiked cupcakes are topped with creamy vanilla frosting and charming marshmallow snowmen that are almost too cute to eat.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 cup (85 g) sweetened shredded coconut
• 1/2 cup (1 stick) unsalted butter, softened (for frosting)
• 2 cups (225 g) powdered sugar
• 1/2 teaspoon pure vanilla extract (for frosting)
• 1/8 teaspoon kosher salt (for frosting)
• Black and orange food coloring
• 12 marshmallows
• 2 cups (170 g) sweetened shredded coconut (for decorating)
• Mini peanut butter cups or M&M’s and fruit leather (optional), for decorating

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, use an electric mixer on medium speed to beat the granulated sugar and softened butter until light and fluffy, about 2 minutes.
4. Step 4: Add the eggs and vanilla extract; beat on medium speed until combined. Add half of the dry ingredients and beat on low speed until just incorporated.
5. Step 5: Add the milk and beat to combine. Then add the remaining dry ingredients along with 1 cup shredded coconut; beat until just incorporated.
6. Step 6: Divide the batter evenly among the prepared muffin cups. Bake until a tester inserted in the center comes out clean, about 22 to 25 minutes. Let the cupcakes cool completely.
7. Step 7: For the frosting, use an electric mixer on medium speed to beat the softened butter until smooth and creamy, 1 to 2 minutes. Add powdered sugar, vanilla extract, and salt; beat until light and fluffy, about 3 minutes.
8. Step 8: Transfer 1 tablespoon of frosting to a small bowl and tint with black food coloring. In another small bowl, tint 1 tablespoon of frosting with orange food coloring.
9. Step 9: Pipe two small dots of black frosting onto each marshmallow to create eyes. Pipe an orange cone shape for the nose. Put a small dab of white frosting on top of each marshmallow and press a mini peanut butter cup on top, wide side down.
10. Step 10: Frost each cupcake with the remaining frosting. Top each cupcake with a decorated marshmallow “snowman” and press shredded coconut into the white frosting all around it.
11. Step 11: If desired, cut fruit leather into thin strips and wrap them around the base of each marshmallow as a scarf for a festive finishing touch.

Tips & Variations

• For a nut-free option, substitute mini peanut butter cups with small candy pieces or colored chocolate chips.
• Use cream cheese frosting instead of buttercream for a tangier flavor that pairs well with coconut.
• To make the cupcakes gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Make the snowmen ahead of time and assemble just before serving to keep marshmallows fresh.

Storage

Store cupcakes covered at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Avoid refrigeration if possible to prevent marshmallows from becoming sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded coconut instead of sweetened?

Yes, but sweetened coconut adds a touch of extra sweetness and moisture that balances the cupcakes nicely. If using unsweetened coconut, you may want to slightly increase the sugar in the recipe.

How do I prevent the marshmallows from melting or losing shape?

Be sure to add the marshmallows after the cupcakes have completely cooled and the frosting has set slightly. Keep the cupcakes in a cool, dry place and assemble close to serving time for the best results.

Snowman Cupcakes Recipe

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★★★★★

4.6 from 141 reviews

These festive Snowman Cupcakes are perfect for winter celebrations. Moist coconut cupcakes are topped with creamy vanilla frosting, shredded coconut, and adorable marshmallow snowmen decorated with black and orange frosting details. Fun to make and delightful to eat, they bring a whimsical snowy charm to any party table.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 c. (180 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 c. (200 g) granulated sugar
• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/2 c. whole milk
• 1 c. (85 g) sweetened shredded coconut

Frosting

• 1/2 c. (1 stick) unsalted butter, softened
• 2 c. (225 g) powdered sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp kosher salt
• Black food coloring
• Orange food coloring

Decoration

• 12 marshmallows
• 2 c. (170 g) sweetened shredded coconut
• Mini peanut butter cups or M&M’s (optional, for snowman hats/buttons)
• Fruit leather (optional, cut into thin strips for scarves)

Instructions

1. Preheat and Prepare Muffin Tin: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and ease cupcake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt throughout the flour.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the granulated sugar and softened butter until the mixture is light and fluffy, approximately 2 minutes. This aerates the batter for a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract, continuing to blend on medium speed until combined for a smooth base.
5. Combine Batter: Add half of the dry ingredients to the wet mixture and beat on low speed just until incorporated to avoid overmixing. Add the milk and beat again to combine, then add the rest of the dry ingredients along with the shredded coconut, beating just until blended.
6. Fill Muffin Cups and Bake: Divide the cupcake batter evenly among the prepared muffin cups. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
7. Prepare Frosting: In a large bowl, using an electric mixer at medium speed, beat softened butter until smooth and creamy, about 1 to 2 minutes. Gradually add powdered sugar, vanilla, and salt; continue beating until the frosting is light and fluffy, about 3 minutes.
8. Color Frosting for Decoration: Transfer 1 tablespoon of frosting to a small bowl and tint it black with food coloring. In another small bowl, tint 1 tablespoon of frosting with orange food coloring for the snowmen’s facial details.
9. Decorate Marshmallows: Using a piping bag or small spoon, pipe two dots of black frosting onto each marshmallow to make eyes. Then pipe a small orange cone to form a carrot nose. Top each decorated marshmallow with a dab of white frosting and press a mini peanut butter cup onto the top (wide side down) to create a hat.
10. Assemble Cupcakes: Frost each cooled cupcake evenly with the remaining white frosting. Press sweetened shredded coconut onto the frosting to resemble snow. Place one decorated marshmallow snowman on top of each cupcake.
11. Add Final Touches: If desired, cut fruit leather into thin strips and wrap them around the base of each marshmallow on the cupcake to create scarves, adding a charming finishing touch.

Notes

• Ensure butter and eggs are at room temperature for a smoother batter.
• Be careful not to overmix cupcake batter to keep them tender and light.
• If mini peanut butter cups are unavailable, M&M’s or small candies can be substituted for snowman hats or buttons.
• Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Keywords: snowman cupcakes, winter desserts, holiday cupcakes, festive treats, coconut cupcakes, decorated cupcakes