Easy Melting Snowman Cupcakes Recipe

I just added melting snowman cupcakes to my Xmas Cupcake Ideas, and I’m sharing the clever trick that makes their little heads appear to melt right before your eyes.

I never imagined melting frosting could look this cute. Melting snowman cupcakes are a super cute, easy treat to make with the kids!

I put large marshmallows on top and used mini chocolate chips for the eyes and buttons and the effect made everyone laugh. Theyre a bit goofy, a bit imperfect, and the kids always want to re-create the “melting” pose.

I messed up the first batch, spilled frosting, but that only made it more fun. If you need a fast holiday showstopper that feels playful and silly, think Christmas Cupcakes Decoration Kids and try these.

Ingredients

• All purpose flour: Mostly carbs, little protein, not much fiber, gives structure and kinda bland taste
• Granulated sugar: Pure carbs, adds sweetness and moisture, no nutrients, just empty calories very sweet
• Unsalted butter: Mostly fat, small vitamin A, makes frosting rich and gives a tender crumb
• Eggs: Good protein, some fat and vitamins, helps bind and lightly lift the cupcakes
• Whole milk: Provides protein and fat, adds moisture and mild sweetness to batter and frosting
• Marshmallows: Mostly sugar and air, very sweet, melts into a gooey snowman head
• Mini chocolate chips: Mostly sugar and fat with some cocoa, perfect for eyes and buttons
• Pretzel sticks: Crunchy carbs, salty contrast, make cute arms and add nice texture
• Fruit leather or licorice: Adds chew and fruity tang, some fiber and vitamins depending on fruit

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (115 g) unsalted butter, softened for frosting
• 3 to 4 cups (360 to 480 g) powdered sugar, sifted
• 2 to 3 tablespoons (30 to 45 ml) milk or heavy cream for thinning frosting
• 1 teaspoon vanilla extract for frosting
• Pinch of fine salt
• 12 large marshmallows (or 24 mini marshmallows) for snowman heads
• 36 mini chocolate chips for eyes and buttons
• 12 small orange candies or orange sanding sugar or candy corn tips for noses
• 12 thin pretzel sticks for arms
• 1 roll fruit leather or 12 thin licorice strips for scarves
• 2 tablespoons white sanding sugar or shredded coconut to look like snow (optional)
• 1 small tube black decorating gel or black writing icing for details (optional)

How to Make this

1. Preheat oven to 350°F (175°C), line a 12-cup muffin tin with liners and set out room temperature eggs, milk and the 1/2 cup butter for the batter so they warm up a bit.

2. In a bowl beat 1/2 cup (115 g) softened butter with 3/4 cup (150 g) granulated sugar until light and a little fluffy, about 2 minutes; add 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla.

3. In a separate bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine salt.

4. Add the dry mix to the butter mixture in three additions, alternating with 1/2 cup (120 ml) whole milk, beginning and ending with the flour; mix just until combined, scraping the bowl so no streaks remain but dont overmix.

5. Divide batter evenly into the 12 liners (about 2/3 full), bake in the center of the oven for 18 to 22 minutes or until a toothpick comes out clean, cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.

6. Make the frosting by beating 1/2 cup (115 g) softened butter until smooth, then add 3 to 4 cups (360 to 480 g) sifted powdered sugar, 1 teaspoon vanilla, a pinch of fine salt and 2 to 3 tablespoons (30 to 45 ml) milk or heavy cream to reach a spreadable but slightly thick consistency; chill briefly if it gets too soft.

7. To get the melting look make the frosting just a touch thinner than usual: spread a generous dollop in the center of each cooled cupcake and use the back of a spoon or small spatula to push the frosting toward the edges so it drips down like melting snow.

8. Press a large marshmallow (or two mini marshmallows stacked) slightly into the center of each frosted cupcake so it looks like the snowman head is sinking into the body; use a little frosting as glue if needed.

9. Decorate: press two mini chocolate chips into each marshmallow for eyes and 3 along the frosted body for buttons, add an orange candy or candy corn tip for the carrot nose, stick 1 small thin pretzel stick on each side for arms, tie a small strip of fruit leather or licorice around the neck for a scarf, sprinkle white sanding sugar or shredded coconut around for snow and use a small tube of black decorating gel for mouths or tiny details if you want.

10. Store cupcakes in an airtight container in the fridge for up to 2 days, bring to room temperature before serving for best texture; frosting can be made a day ahead and refrigerated, then re-whipped briefly to soften before using.

Equipment Needed

1. Oven and 12-cup muffin tin (with cupcake liners)
2. Mixing bowls — one large for batter, one medium for dry ingredients
3. Electric mixer or a sturdy hand whisk
4. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
5. Rubber spatula and a wooden spoon for scraping and stirring
6. Ice cream scoop or cookie scoop to portion batter evenly
7. Wire cooling rack
8. Small offset spatula or butter knife for spreading frosting
9. Piping bag or small zip bag (corner snipped) plus a small spoon for detail work

FAQ

Easy Melting Snowman Cupcakes Recipe Substitutions and Variations

• All purpose flour: swap with a 1:1 gluten free baking blend (make sure it contains xanthan gum) or use whole wheat pastry flour for a nuttier flavor, use the same amount, texture will be a bit different.
• Unsalted butter (batter or frosting): you can use salted butter at a 1:1 amount but skip the added pinch of salt. For the batter only, neutral oil like canola or vegetable works too, use 3/4 cup oil for every 1 cup butter so for 1/2 cup butter use about 6 tablespoons oil, oil makes a moister crumb but frosting may be less stable.
• Eggs: replace each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes until gelled, it holds together well but the cupcakes will be a touch denser.
• Powdered sugar (for frosting): make your own by blitzing granulated sugar in a high speed blender or food processor until very fine, stir in 1 tablespoon cornstarch per cup to mimic store bought powdered sugar, sift before using and use same volume.

Pro Tips

1) Weigh your flour or use spoon-and-level, dont scoop straight from the bag. Too much flour makes dense cupcakes, and weighing is the easiest way to be consistent every time.

2) Keep things at true room temp — eggs, milk, butter. If the batter looks curdled or the butter looks greasy when you add the eggs, stop mixing and let ingredients warm up a bit, then gently finish. Room-temp ingredients give a smoother batter and better rise.

3) For that “melting” frosting look, thin it slowly. Add milk or cream teaspoon by teaspoon until it just flows toward the edges but still holds the marshmallow when you place it. If it gets too runny chill it 5 to 10 minutes and beat it briefly to thicken, dont keep adding powdered sugar or itll get gritty.

4) Prep your decorating station first. Cut scarves and lay out pretzels, candies and chips so you can work quickly — warm fingers and sticky frosting can make marshmallows slip. If the marshmallow wont stay, use a tiny dab of frosting as glue or pop the frosted cupcake in the fridge for a few minutes to set before adding arms and accessories. Store cupcakes in an airtight container at room temp for up to a day for best marshmallow texture, or refrigerate up to 2 days but bring to room temp before serving.