These Snowball Cupcakes are soft, cheerful, and full of holiday charm-imagine a cupcake topped with a perfect snowball of frosting that melts in your mouth. With a simple cake base and a generous scoop of buttercream, they bring both ease and fun to your festive dessert table.
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Why This Recipe Works
- Simple & Fun: Just a cake mix, buttercream, and powdered sugar - no intricate piping required.
- Soft & Generous Frosting: The oversized scoop of frosting gives the "snowball" look and keeps every bite decadent.
- Festive Appearance: Powdered sugar and sanding sugar on top add a snowy finish that delights at holiday gatherings.
- Crowd-Friendly: Easy to make and perfect for parties or dessert trays.
What This Recipe Needs
- Boxed Cake Mix (+ oil, eggs): The quick base that lets you skip from store to oven in no time. Alternatively you could also make my candy cane cupcakes or these easy Funfetti birthday cupcakes (just use Christmas colored sprinkles!)
- Vanilla Buttercream: I make a double batch of my standard buttercream frosting to ensure you have enough frosting to make that big snowball effect. I like to use clear vanilla extract so I get a nice white frosting.
- Powdered Sugar and White Sanding Sugar: Gives the signature sparkly snowy look and with a little extra sweetness on top.
- Peppermint Extract (optional): Adds a subtle holiday mint twist if you like.
- Large Cookie Scoop: You want one that is is 2.5 inches in diameter.
Substitutions
- Cake Mix Flavor: Use vanilla or my white chocolate cupcake mix if you prefer a lighter flavor.
- Buttercream Base: Use my whipped cream cheese frosting, or instead of vanilla for a taste twist.
- Extract: Skip or swap peppermint extract for almond or vanilla if preferred.
- Powdered Sugar: Use superfine sugar or coconut flakes for a different texture and taste.
How to Make Snowball Cupcakes:
- Step 1: Make a batch of cupcakes from a store-bought mix or one of my homemade cupcake recipes.
- Step 2: Start the frosting by whipping the butter until fluffy.
- Step 3: Add in heavy cream, powdered sugar, salt, and clear vanilla. Mix until fully combined.
- Step 4: Using a large cookie scoop, scoop the frosting onto each cupcake.
- Step 5: Dust each frosted cupcake with sanding sugar or powdered sugar.
Expert Tips
- Use an ice cream scoop (about 2- 2.5 inches) to mound the frosting into a perfect snowball shape.
- Let the cupcakes cool completely before spooning on the frosting -warm cupcakes melt the buttercream and ruin the look.
- Dust just before serving so the "snow" effect stays fresh and doesn't dissolve into the frosting.
- Store them in an airtight container in the fridge if you make them ahead- but pull them out about 30 minutes before serving so the frosting softens.
Variations
- Mini Snowballs: Make small cupcake versions for single-serve party treats.
- Sprinkle Snowballs: After the powdered sugar dusting, add edible glitter or snowflake sprinkles for extra holiday flair.
- Cookie Dough Snowballs: Place a small cookie dough ball inside the cupcake before baking for a surprise center.
- Color Theme Version: Tint the frosting pale blue or silver instead of white for a winter-wonderland vibe
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Frequently Asked Questions
Yes, bake the cupcakes and frost them the same day or morning of serving. If you frost ahead, store in a cool place or fridge and dust with powdered sugar just before serving.
Keep in an airtight container and refrigerate for up to 4 days. Pull out 30 minutes before serving to let frosting soften.
Yes! You can bake your favorite homemade vanilla or chocolate cupcake recipe - just increase frosting to maintain that big snowball look.
A 2.5 inch ice cream or cookie scoop helps shape a perfect "snowball" mound of frosting
More Related Recipes
If you like this recipe make sure to check out my other fun Christmas Recipes like Christmas Tree Cupcakes, Christmas Brownie Trifle, Snowman Oreo Truffles, Birthday Cake (but change the sprinkles to red and green!), Candied Cranberries.
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Snowball Cupcakes
Ingredients
- 1 box of cake mix plus extra box ingredients (oil, water, eggs)
- 2 cups butter softened to room temperature
- 10 cups powdered sugar
- 2 tablespoon clear vanilla extract
- 10 tablespoon heavy cream
- 1 pinch salt
- 1 teaspoon Peppermint Extract optional
- Powdered sugar
- White Sanding Sugar
Instructions
- Cupcakes: Mix up the boxed cake mix according to the box instructions and bake. Let cupcakes cool completely before frosting.1 box of cake mix
- Frosting: In a stand mixer, beat your butter on medium-high speed until light and fluffy. Add in the powdered sugar 1 cup at a time and the heavy cream 1 tablespoon at a time, alternating between the two. Then add the vanilla, heavy cream, peppermint extract (if using) and a pinch of salt, allowing the ingredients to incorporate fully.2 cups butter, 10 cups powdered sugar, 2 tablespoon clear vanilla extract, 10 tablespoon heavy cream, 1 pinch salt, 1 teaspoon Peppermint Extract
- Using a large ice cream scoop, scoop out frosting and then place the whole scooped amount on top of your cupcake.
- Dust with powdered sugar and sanding sugar.Powdered sugar, White Sanding Sugar
Notes
- You can make any cupcakes but I prefer white ones to keep with the snowball theme.
- Use a 2.5 inch cookie scoop with a release lever for the optimal snowball shape.
- Storage: Keep in an airtight container at room temperature for up to 2 days; refrigerate for up to 4 days. Pull out 30 minutes before serving to let frosting soften.
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