Snowball Cupcakes

5 from 1 vote

These Snowball Cupcakes are fluffy, festive, and topped with a generous mound of buttercream and snowy powdered sugar - easy, fun holiday treats!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 430kcal

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

Tips and Tricks

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.