Snowman Cupcakes Recipe

Name: Snowman Cupcakes Recipe
Prep time: 20 min
Total time: 2 h
Yield: 2 dz.
Ingredients: 3 c. all-purpose flour, spooned and leveled; 2 c. granulated sugar; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. kosher salt; 3/4 c. canola oil; 4 large eggs; 2 tsp. pure vanilla extract; 1 1/2 c. full-fat buttermilk; 1 c. (2 sticks) unsalted butter, at room temperature; 2 to 3 tbsp. whole milk or heavy cream; 1 tsp. pure vanilla extract; 4 c. confectioners’ sugar; 1 c. shredded coconut; Black food coloring; Orange food coloring

These cute little guys will go quickly at your Christmas party!

By Beth BranchPublished: Oct 26, 2023

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Becky Luigart-Stayner

Yields:

2 dz.

Prep Time:

20 mins

Total Time:

2 hrs

These sweet little cupcakes are just the thing for you holiday party! Topped with shredded coconut "snow," these Frosty-themed frosted cupcakes are sure to delight.

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Ingredients

For the cake:

3 cups all-purpose flour, spooned and leveled
2 cups granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 cup canola oil
4 large eggs
2 tsp. pure vanilla extract
1 1/2 cups full-fat buttermilk

For the vanilla buttercream:

1 cup (2 sticks) unsalted butter, at room temperature
2 to 3 tbsp. whole milk or heavy cream
1 tsp. pure vanilla extract
4 cups confectioners’ sugar
1 cup shredded coconut
Black food coloring
Orange food coloring

Directions

1. Step 1Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Step 2Beat oil, eggs, vanilla, and buttermilk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
3. Step 3Bake, until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Cool in pans on a wire rack 15 minutes, then transfer to rack to cool completely.
4. Step 4Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in milk, vanilla, and 2 cups confectioners’ sugar until combined. Add remaining 2 cups confectioners’ sugar and beat until combined. Set aside 1 ½ cups of buttercream. Frost cupcakes with remaining buttercream. Press shredded coconut into frosting.
5. Step 5Stir together 1 cup frosting and black food coloring in a bowl until desired shade is reached. Transfer to a piping bag fitted with a small round piping tip or a zip-top bag with a small hole cut in one corner. Stir together ½ cup frosting and orange food coloring in a second bowl until desired shade is reached. Transfer to a second piping bag fitted with a small round piping tip or a zip-top bag with a small hole cut in one corner. Pipe a carrot-shaped nose in the center of each cupcake. With the black frosting, pipe two eyes and five or six smaller dots for the mouth. Store cupcakes, covered, at room temperature up to 2 days.