Snowman Cupcakes with Vanilla Buttercream and Festive Fondant Decorations Recipe
These charming Snowman Cupcakes are a delightful winter treat featuring rich cocoa cupcakes topped with creamy buttercream and decorated with fondant and marshmallow snowmen. Perfect for festive gatherings or holiday celebrations, they combine a moist chocolate base with fun and whimsical decorations that kids and adults will love.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
For the cupcakes
- 200g (7oz) caster sugar
- 175g (6oz) plain flour
- 50g (1¾oz) cocoa powder
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 100ml (3½ fl oz) sunflower oil
- 2 large free-range eggs
- 2 tbsp soured cream
- 125ml (4 fl oz) boiling water
For the buttercream
- 200g (7oz) unsalted butter, softened
- 400g (14oz) icing sugar
- 1–2 tbsp milk
To decorate
- 100g (3½oz) white ready-to-roll fondant icing
- Orange food colouring paste
- Red food colouring paste
- 12 white marshmallows
- Black writing icing tube
- 2 tsp desiccated coconut
- 12 pretzel sticks, broken in half
Instructions
- Prepare the cupcake batter: Preheat your oven to 180°C (350°F). In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add the caster sugar and mix well. In another bowl, whisk the sunflower oil with the eggs and soured cream until thoroughly combined. Gradually stir the wet ingredients into the dry ingredients, then carefully pour in the boiling water and mix until the batter is smooth and liquid.
- Bake the cupcakes: Line a muffin tin with cupcake cases and divide the batter evenly among them. Bake for about 20-25 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack before decorating.
- Make the buttercream: Beat the softened unsalted butter in a mixing bowl until creamy. Gradually add the icing sugar and continue beating until light and fluffy. Add 1 to 2 tablespoons of milk to reach a smooth, spreadable consistency. Adjust the milk quantity as needed.
- Decorate the cupcakes: Spread or pipe the buttercream generously onto each cupcake. Roll out the white fondant icing and cut into small circles to form the snowman faces. Use orange food colouring paste to tint a small piece of fondant for the carrot noses, and red food colouring paste for the mouths. Attach the marshmallows to the cupcakes with a little buttercream to create the snowmen bodies. Use the black writing icing tube to draw eyes and buttons on the fondant and marshmallows. Sprinkle the desiccated coconut over the buttercream to create a snowy effect. Insert half a pretzel stick into each marshmallow to serve as the snowman’s arms.
Notes
- Ensure the cupcakes are completely cooled before applying the buttercream to prevent melting.
- You can substitute sunflower oil with vegetable or canola oil if preferred.
- Adjust the consistency of the buttercream by adding a little more icing sugar for thicker frosting or milk for thinner.
- Use a toothpick to apply small details with food colouring if you don’t have piping bags.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Keywords: snowman cupcakes, holiday cupcakes, chocolate cupcakes, festive desserts, buttercream frosting, Christmas cupcakes, winter treats