Snowball Cupcakes

A cake mix gives you a head start on these delectable, cream-filled wintertime treats.

Save and Share

false

( 51 Ratings)

51 Ratings

5 Stars 16%

4 Stars 37%

3 Stars 33%

2 Stars 10%

1 Stars

Member Reviews ( 0 )

9355eadb-b6fc-4e42-8e6b-4dcc48cc2340

Prep Time 40 min
Total Time 1 hr 30 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® devil's food cake mix

2/3: cup water

1/3: cup vegetable oil

1/2: cup sour cream

2: eggs

1: package (3 oz) cream cheese, cut into 24 cubes

Frosting

1/2: cup sugar

2: tablespoons water

2: egg whites

1: jar (7 oz) marshmallow creme

1: teaspoon vanilla

2: cups coconut

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
2 Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
3 Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
4 In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
5 Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.