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Jolly Snowman Cupcakes

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  • Prep 1 hr 10 min
  • Total 2 hr 10 min
  • Servings 24
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These cute snowman cupcakes are sure to bring smiles at any winter holiday party.
Updated Aug 28, 2017
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  • 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. Make cake batter as directed on box for 24 cupcakes. Stir in 1/4 cup candy sprinkles. Divide batter evenly among muffin cups (about two-thirds full).
  • 2
    Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    Place 1/4 cup frosting each in 3 small bowls, and tint 1 bowl blue, 1 bowl green, and 1 bowl red with food colors. Place 1 tablespoon vanilla frosting in small bowl, and tint brown with food color to desired color. Spoon brown colored frosting into small resealable food-storage plastic bag; partially seal bag, and set aside.
  • 4
    On each cupcake, spread 2 teaspoons of the remaining vanilla frosting to cover two-thirds of cupcake; place 2 candy eyeballs, and 1 orange triangle for nose. Cut off tiny corner of brown frosting bag, and squeeze bag to pipe a half circle under nose for a smile. For hat, spread generous teaspoon of blue frosting on cupcake, and immediately sprinkle with white sprinkles on colored edge to make brim. Place 1 marshmallow for pom pom. Repeat frosting for hat and sprinkles with remaining cupcakes and colored frostings (use photo as guide).
  • 5
    Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the cupcakes up to 2 weeks ahead of time, and freeze unfrosted. Remove from freezer the night before your party to thaw, and frost.
  • tip 2
    No problem if you have only one pan for cupcakes; refrigerate remaining batter while baking first batch. Cool pan about 15 minutes, then bake remaining batter, adding 1 to 2 minutes to bake time.


Nutrition Facts are not available for this recipe
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