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Jolly Snowman Cupcakes

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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

Ingredients

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup green, red and white candy sprinkles
  • 1 container Betty Crocker™ Rich & Creamy vanilla frosting
  • Betty Crocker™ blue, green, red and brown gel food colors
  • 48 Betty Crocker™ Candy Shop candy eyeballs
  • 1 candied orange slice or large orange gumdrop, flattened, cut into 24 small triangles
  • 3 teaspoons white candy sprinkles
  • 24 miniature marshmallows

Steps

  • 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

210 Calories, 9g Total Fat, 1g Protein, 31g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
7%
Potassium
30mg
1%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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