Snowball Cupcakes Recipe

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Warm & Familiar Snowball Cupcakes Recipe

There’s something truly heartwarming about baking snowball cupcakes. I love how these little treats bring a touch of winter magic right into the kitchen—soft, buttery sponge with a hint of coconut that melts on your tongue, topped with fluffy marshmallow sweetness. You’ll notice how the pastel blue fondant snowflake decorations add a whimsical, crisp-edged charm that’s perfect for celebrations or cozy tea times.

When I first tried this Snowball Cupcakes Recipe, I was delighted by its perfect balance of textures: the velvety buttercream layered with coconut flakes around the sides feels almost like a hug on a chilly day. You don’t need to be a professional baker to get these right—it’s all about simple, thoughtful steps, and I’m here to walk you through each one.

Ready to make cupcakes that look as good as they taste and bring smiles all around? Let’s dive into all the details you need to create your own batch of these cozy, snowy delights.

Ingredient Breakdown

• Butter or baking spread (175 g): Provides richness and moisture; unsalted lets you control salt precisely. Swap with softened margarine for dairy-free.
• Caster sugar (175 g): Creates a fine, sweet crumb and helps with texture; fine sugar dissolves evenly.
• Eggs (3 large): Bind the batter and add lightness; room temperature eggs mix better for fluffier cupcakes.
• Milk (1 tbsp): Adds a touch of moisture; any milk (dairy or plant-based) works depending on preference.
• Vanilla extract (1 tsp): Enhances overall sweetness with warm fragrant notes.
• Dessicated coconut (25 g): Gives delicate coconut flavor and a slightly chewy texture inside.
• Self-raising flour (175 g): Contains leavening to help the sponge rise evenly; for plain flour users, add 2 tsp baking powder.
• Buttercream ingredients: Butter (200 g) for creamy frosting, icing sugar (400 g) for sweetness and structure, vanilla extract (1½ tsp) for flavor depth, milk (2-3 tbsp) to adjust creaminess.
• Decoration & filling: Baby blue fondant (100 g) for snowflake shapes, fluff marshmallow spread (75 g) for a gooey center, dessicated coconut (25 g) to coat frosting edges, icing sugar to dust and prevent stickiness.

Before You Start

Before diving into the Snowball Cupcakes Recipe, make sure you have everything prepped and ready: soften your butter and eggs to room temperature—they blend better and create a lighter sponge. Heat your oven to the exact temperature of 160°C fan/180°C conventional, so it’s ideal for even baking. Also, line your muffin tins early with cupcake cases, it saves time and stops your batter sticking mid-pour.

How to Make Snowball Cupcakes Recipe

Follow these steps carefully to get those perfect, delicate cupcake bites:

1. Make the snowflake decorations first. Dust your work surface lightly with icing sugar to stop fondant sticking. Roll out the baby blue fondant to about 3mm thickness—the thinner it is, the crispier your snowflakes will dry. Use a snowflake cutter to punch out shapes and place them onto baking or greaseproof paper. Let them dry fully, preferably overnight, so they harden enough to hold their shape during decoration.
2. Preheat the oven and prep muffin tins. Set your oven to 160°C fan/180°C conventional/350°F/Gas Mark 4. Line a 12-hole muffin tin with light blue cupcake cases for the snowy theme; if you can’t find blue, crisp white works beautifully and makes the snowflakes pop.
3. Cream the butter and sugar. In a mixing bowl, beat softened butter with caster sugar until creamy and pale. This aerates the mixture for a lighter sponge—a crucial step you’ll notice in your final texture.
4. Mix in the eggs, vanilla, and coconut. Add eggs one at a time, whisking well after each so the batter stays smooth and doesn’t split. Stir in the vanilla extract and dessicated coconut for that fragrant, nutty touch.
5. Fold in the self-raising flour carefully. Use a spatula to gently fold the flour into your wet mix. Avoid over-mixing; you want to keep the batter light so your cupcakes bake up with a soft center and tender crumb.
6. Divide batter into cases and bake. Use an ice cream scoop or spoon to portion the batter evenly. Bake for roughly 20 minutes, watching for a golden brown color and a lightly springy top. A toothpick inserted should come out clean or with moist crumbs.
7. Cool cupcakes thoroughly on a wire rack. Cooling is key before you add fillings or frosting; warm cakes can make buttercream melt or fillings run.
8. Core out the center of each cupcake. Using a cupcake corer or a sharp knife, remove a small cylindrical piece from the center. This creates a pocket for the marshmallow fluff to shine.
9. Fill each core with fluff marshmallow spread. Spoon or pipe the sticky marshmallow into these holes. This sweet, gooey surprise becomes a lovely contrast to the tender sponge and rich frosting.

10. Prepare the buttercream frosting. Using a stand mixer or electric whisk, beat the softened butter until creamy. Gradually add icing sugar and vanilla extract, mixing until smooth and fluffy. Adjust the texture with milk to reach a pipeable consistency that holds shape but melts on the tongue.
11. Pipe buttercream onto the cupcakes. Starting at the outside edge, swirl the frosting inward to create a generous round top. You’ll find that this layer adds both visual appeal and a buttery balance to the sweet marshmallow center.
12. Dip the sides of the buttercream in dessicated coconut. This adds a snowy texture and a final coconut aroma that complements the cupcake’s interior bite. It also hides any uneven buttercream edges, giving your cupcakes a professional look.
13. Top each cupcake with a fondant snowflake. Gently press the hardened decoration into the center of the frosting swirl. This final touch anchors the winter theme delightfully.

Flavor Variations for Snowball Cupcakes Recipe

• Lemon zest addition: Add 1 tbsp finely grated lemon zest to the sponge batter for a bright citrus lift that pairs beautifully with coconut.
• Chocolate coconut surprise: Mix 25 g cocoa powder into the flour for a chocolate twist; fill with marshmallow plus toasted coconut flakes for crunch.
• Spiced winter version: Add 1 tsp cinnamon and ½ tsp nutmeg to the batter for cozy warmth perfect for cold days.
• Berry filling: Replace marshmallow fluff with raspberry jam or fresh berry compote to add a juicy pop inside.
• Adult twist: Brush sponge centers with a splash of rum or coconut liqueur before filling for festive flair.
• Vegan adaptation: Use plant-based butter and egg alternatives like flax eggs; substitute dairy milk with almond or oat milk.

Storage, Freezer & Reheat Tips

• Room temperature: Store cupcakes in an airtight container for up to 2 days; buttercream stays soft and sponge moist.
• Refrigeration: Keep cupcakes covered for up to 5 days. Bring to room temp 30 minutes before serving to soften the buttercream.
• Freezing: Freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the fridge, then add buttercream and decorations fresh.
• Warm-up tip: Never microwave buttercream-decorated cupcakes; if warmed, frost will melt. Instead, let thaw naturally or serve chilled.

Snowball Cupcakes Recipe FAQs

• Can I use regular flour instead of self-raising? Yes! Just add 2 teaspoons of baking powder to 175 g plain flour to match the leavening.
• What if I don’t have fondant for decorations? You can pipe snowflake shapes with royal icing or use edible sugar snowflake toppers available online.
• Is there a substitute for marshmallow fluff? Cream cheese frosting or whipped cream can be used, but marshmallow adds a unique sticky sweetness that’s worth trying.
• How do I know when cupcakes are perfectly baked? Look for golden edges and a springy top; a toothpick inserted should come out with moist crumbs, never wet batter.
• Can I double the recipe? Absolutely! Just use a larger baking pan or two trays, and adjust baking time slightly if needed.

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