Snowman Cupcakes are fluffy vanilla cupcakes with a touch of almond, orange, or coconut flavor, topped with creamy frosting and decorated to look like adorable snowmen. These festive cupcakes are perfect for holiday parties, winter celebrations, or a fun dessert activity with kids. They’re soft, light, and easy to make using all-purpose or gluten-free flour. The creamy frosting combined with sparkling sugar or shredded coconut adds a snowy effect, while chocolate and carrot details bring each snowman to life.
Ingredients of Snowman Cupcakes
Cupcakes:
- 2 cups (240 g) all-purpose or gluten-free flour
- 1 1/4 tsp salt
- 2 tsp baking powder
- 4 large eggs, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract or orange, coconut, or extra vanilla
- 1 cup (240 ml) whole milk or cashew milk
- 1/4 cup (56 g) unsalted butter, cut into pats
- 1/3 cup (67 g) vegetable or canola oil
Frosting:
- 12 oz (340 g) cream cheese, room temperature
- 6 tbsp (84 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- Pinch of salt
- 1/2 tsp vanilla extract
Decoration:
- 1 medium carrot, cut into wedges for noses
- Regular-sized chocolate chips for eyes
- Mini chocolate chips for mouth
- At least 8 oz (227 g) sparkling sugar or unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line two muffin pans with 24 white paper liners.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In a large mixing bowl, beat the eggs, sugar, vanilla, and almond/orange/coconut extract on medium-high speed until thick and light gold, about 2 minutes (or 5 minutes with a paddle attachment).
- Gradually mix in the dry ingredients until just combined.
- Heat the milk until steamy, then stir in butter and oil until melted.
- Slowly add the hot milk mixture to the batter, mixing on low speed until smooth.
- Divide batter among cupcake liners and bake for 19–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat butter and cream cheese until smooth, then add salt and vanilla.
- Gradually incorporate the powdered sugar 1/2 cup at a time until light and fluffy.
- Spread 1.5 tablespoons of frosting on each cooled cupcake.
- Sprinkle with sparkling sugar or shredded coconut to create a snowy effect.
- Use regular-sized chocolate chips for the eyes and mini chocolate chips for the mouth, and add a carrot wedge for the nose.
How to Serve Them
Serve these cupcakes at holiday parties, winter gatherings, or as a fun seasonal treat for kids. They’re perfect with hot chocolate, coffee, or tea and make a charming addition to any dessert table. Decorate just before serving for the freshest look.
Storage and Reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Keep carrot noses separate until serving to maintain freshness. Unfrosted cupcakes can be stored at room temperature for up to 2 days or frozen for up to 2 months.
Tips for Best Results
- Use room-temperature ingredients for smooth, even batter and frosting.
- Decorate cupcakes the same day you plan to serve them for the best appearance.
- Dip frosted cupcakes in sparkling sugar or coconut for an even snowier effect.
- A small piping bag can help place frosting and decorations neatly.
Recipe Variations
- Add a few drops of orange or coconut extract for a different flavor profile.
- Use colored sugar for a festive twist.
- Make mini cupcakes for bite-sized treats or turn the recipe into a snowman layer cake by baking in larger pans.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes, simply substitute all-purpose flour with a 1:1 gluten-free flour blend.
Can I prepare them ahead of time?
Yes, bake and cool the cupcakes, then refrigerate unfrosted for up to 2 days. Frost just before serving.
Can I use a different frosting?
Yes, you can use buttercream or cream cheese frosting, but ensure it’s thick enough to hold the decorations.
