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Snowball Cupcakes Recipe

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4.8 from 38 reviews

These Snowball Cupcakes are delightful vanilla sponge cupcakes filled with marshmallow fluff and topped with coconut-covered buttercream and delicate fondant snowflake decorations. Perfect for winter celebrations or holiday parties.

Ingredients

For the Sponge

  • 175 g unsalted butter or baking spread, softened
  • 175 g caster sugar
  • 3 large eggs
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 25 g dessicated coconut
  • 175 g self-raising flour

For the Buttercream

  • 200 g unsalted butter, softened
  • 400 g icing sugar
  • 1 ½ tsp vanilla extract
  • 2-3 tbsp milk

For Decoration & Filling

  • 100 g baby blue fondant
  • 75 g fluff marshmallow spread
  • 25 g dessicated coconut
  • Icing sugar to dust

Instructions

  1. Prepare Snowflake Decorations: Dust a mat or work surface with icing sugar and roll out the baby blue fondant. Use a cutter to cut out snowflake shapes and place them on baking or greaseproof paper to dry and harden.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180 degrees Celsius (350 Fahrenheit, Gas Mark 4). Line a muffin tin with 12 light blue cupcake cases, or white ones if light blue are unavailable.
  3. Cream Butter and Sugar: In a bowl, cream together the softened unsalted butter and caster sugar until the mixture is smooth and fluffy.
  4. Add Wet Ingredients and Coconut: Mix in the eggs one at a time, then add the vanilla extract and dessicated coconut, stirring well to combine.
  5. Add Flour: Gently fold in the self-raising flour until the batter is smooth and fully combined.
  6. Fill and Bake: Divide the batter evenly among the cupcake cases and bake in the preheated oven for 20 minutes or until golden brown and a skewer inserted comes out clean. Allow them to cool completely on a wire rack.
  7. Core Cupcakes: Using a cupcake corer or sharp knife, carefully remove a small hole from the center of each cooled cupcake.
  8. Fill Cupcakes: Spoon or pipe the marshmallow fluff spread into the hollowed centers of each cupcake.
  9. Make Buttercream: In a stand mixer or using an electric hand whisk, beat the softened butter, icing sugar, vanilla extract, and 3 tablespoons of milk until smooth and creamy. Adjust milk as needed to achieve piping consistency.
  10. Decorate Cupcakes: Transfer the buttercream to a piping bag fitted with a circular nozzle and pipe it onto each cupcake. Dip the edges of the buttercream into the dessicated coconut to coat the sides.
  11. Apply Fondant Decorations: Place a dried fondant snowflake decoration in the center on top of each cupcake to finish.

Notes

  • To dry the fondant snowflakes faster, place them in a cool, airy spot for several hours or overnight.
  • If you don't have self-raising flour, use plain flour and add 2 tsp baking powder.
  • The cupcakes can be stored in an airtight container for up to 3 days at room temperature.
  • You can substitute marshmallow fluff with cream cheese frosting for a tangier filling.
  • Use light blue cupcake cases to enhance the snowball effect, but white or silver cases also work well.

Find it online: https://mealsbykate.com/snowball-cupcakes-recipe/