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I can’t stop grinning about these Easy Melting Snowman Cupcakes, they feel a little bit messy and unexpectedly magical. I used plain vanilla cupcakes and jumbo marshmallows so the faces really pop, but it’s the way each head looks like it’s slowly sliding off that makes you want to take a picture before you eat it.

I made them with the kids one afternoon and we kept tweaking expressions, some sad, some giddy, some totally melted, it was ridiculous. If you’re planning holiday treats these are so fun and silly, perfect for Christmas Cupcakes Decoration Kids, trust me you wont regret it.

Ingredients

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Soft vanilla cake, mostly carbs and sugar, quick energy, not very filling
Adds richness and moisture, lots of saturated fat, tiny bit of vitamin A
Super fine sugar, pure sweet, no fiber or protein, spikes blood sugar fast
Pillowy sweet heads, mostly empty carbs, fun texture but not nutritious
Tiny melts in the frosting, adds chew and sweetness, full of sugar
Adds snowy texture, some fiber and healthy fats, doesnt overpower
Crunchy salty arms, gives contrast to sweet, mostly carbs and sodium
Dark chips give cocoa depth and a hint of fat and sugar
Bright tiny noses, mostly sugar and color, adds cute citrus look

Ingredient Quantities

12 plain vanilla cupcakes (homemade or store bought)

1/2 cup (1 stick) unsalted butter softened

2 1/2 cups powdered sugar, sifted

2 to 3 tbsp milk

1 tsp vanilla extract

pinch of salt

12 jumbo marshmallows (one per snowman head)

24 mini marshmallows for the melting bits

1 tube black decorating gel or about 1/4 cup mini chocolate chips for eyes and mouths

12 small orange candies or tiny pieces of orange fondant for carrot noses

12 pretzel sticks, broken in half for arms

1 cup shredded coconut optional for extra snowy texture

How to Make this

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1. Make the buttercream: beat 1/2 cup softened unsalted butter until creamy, then add 2 1/2 cups sifted powdered sugar, a pinch of salt, 1 teaspoon vanilla and 2 to 3 tablespoons milk until smooth and spreadable, if its too thick add a little more milk, if too thin add more powdered sugar.

2. Frost the 12 vanilla cupcakes with a generous mound of buttercream so they look like little snow piles, try to leave a slight well in the middle of the mound so the jumbo marshmallow can sit steady.

3. If using shredded coconut, sprinkle about 1 cup over the frosted cupcakes for extra snowy texture, tap off any excess.

4. Prep the jumbo marshmallow heads: press the bottom of each jumbo marshmallow slightly flat with your fingers or a knife so it sits better, then press one jumbo marshmallow into the center of each frosted cupcake.

5. Make the melting bits with the 24 mini marshmallows: either press several mini marshmallows into the frosting around the jumbo marshmallow to look like fallen bits, or for a gooey drip effect microwave a small handful of mini marshmallows for about 6 to 10 seconds until glossy (watch them, they puff fast), then use a spoon to pull small strings or blobs onto the frosting to mimic melted marshmallow, be careful theyre hot.

6. Add the faces: use black decorating gel to pipe two eyes and a little mouth onto each jumbo marshmallow, or press mini chocolate chips in for eyes and mouth, use a tiny dab of buttercream as glue if needed.

7. Make carrot noses and arms: press a small orange candy or tiny piece of orange fondant into the center of each marshmallow for the nose, and break the 12 pretzel sticks in half so you have two short arms per cupcake then insert one pretzel half into each side of the frosting as arms.

8. Tidy up little details with a toothpick or extra buttercream if something wont stick, chill the cupcakes in the fridge for about 10 minutes so the faces set and the pretzel arms hold.

9. Store the cupcakes in an airtight container at room temperature for up to one day or in the fridge if your kitchen is warm, let them come to room temp a bit before serving so the buttercream is soft again.

Equipment Needed

1. Electric hand mixer or stand mixer
2. Large mixing bowl
3. Rubber spatula for scraping and smoothing, it’s great for getting every last bit
4. Fine mesh sieve or sifter for powdered sugar
5. Measuring cups and spoons
6. Piping bag with large round tip or a zip-top bag with the corner snipped
7. Microwave-safe small bowl and spoon for melting mini marshmallows
8. Toothpicks and a small paring knife for fixing details and flattening marshmallows
9. Baking sheet or cooling rack to hold the cupcakes while you decorate

FAQ

How do I keep the jumbo marshmallow "head" from sliding off the frosting?

Make the frosting a bit thicker (use 2 tbsp milk not 3), press a small well in the center of the frosting, then press the jumbo marshmallow into that well. Chill the cupcakes 10 to 15 minutes to set, and if you need extra hold you can use a tiny dab of decorating gel under the marshmallow. You can stick a short toothpick in for stability, but dont leave it in if kids will be eating them.

Can I use store bought cupcakes or make substitutions for dietary needs?

Yes, store bought vanilla cupcakes work great. For dairy free swap vegan butter and check for vegan marshmallows, and for gluten free use gluten free cupcakes and pretzels. If you dont have black gel use mini chocolate chips or melt chocolate and pipe small dots.

How do I get the "melting" snowman look so it actually looks like its melting?

Press mini marshmallows and a few half mini marshmallows around the base so they look like puddles, tilt the jumbo marshmallow slightly forward when you set it, sprinkle shredded coconut for extra snow, and add a few little frosting drips near the base. Chill after decorating so everything keeps its shape.

My frosting is too runny for decorating, what should I do?

Add a bit more powdered sugar a tablespoon at a time until it firms up, or chill the frosting for 10 minutes which helps it thicken. Start with 2 tbsp milk and only add the third if you really need it. If it's too stiff, add a teaspoon of milk at a time.

How far ahead can I make these and how should I store them?

You can bake cupcakes 2 days ahead and store them wrapped, but decorate the marshmallow heads the same day you serve if you want the best look. Fully decorated cupcakes keep in an airtight container in the fridge for up to 3 days, bring to room temp for 20 minutes before serving. Coconut may get soggy after a day or two.

No black gel or mini chips, any other ideas for eyes and mouths?

Sure, melt a little chocolate and snip a tiny corner of a zip bag to pipe dots, use an edible food marker, or tear tiny pieces of licorice. You can also press in tiny chocolate sprinkles if you have them.

Easy Melting Snowman Cupcakes Recipe Substitutions and Variations

Unsalted butter: swap for vegan butter or margarine 1:1 (add a pinch of salt if you like); use vegetable shortening 1:1 for a more heat-stable frosting; or try solid coconut oil, use about the same amount but chill the frosting if it gets too soft, it’s a little different but works.
Powdered sugar: make your own by blitzing granulated sugar with 1 tablespoon cornstarch per cup until powdery; use store-bought icing sugar (same thing in other countries); or use powdered erythritol 1:1 for a low sugar option, note it can taste a bit cooling.
Milk: replace with any plant milk like almond, oat, or soy 1:1; use a splash of heavy cream for richer, thicker frosting (add slowly until you reach texture); or just use water in a pinch, add a little extra vanilla for flavor.
Jumbo marshmallows (snowman heads): stack two regular marshmallows and press together for the same look; use meringue kisses or small pavlova drops for a crispier bite; or use white chocolate truffles or small cake balls if you want a non-marshmallow option.

Pro Tips

– Chill then anchor: let the frosted cupcake firm up in the fridge for a few minutes before you pop the jumbo marshmallow on top. if the frosting is a bit chilled the marshmallow wont sink or spin, and if you need extra security push a short toothpick straight through the bottom of the marshmallow into the cupcake (tell people to remove it before eating).

– Keep pretzels crunchy: either insert the pretzel arms right before serving, or coat the end that goes into the frosting with a tiny smear of melted chocolate and let it set first. the chocolate makes a moisture barrier so the pretzel doesnt go soggy.

– Handle melted mini marshmallows safely: they get blisteringly hot and super sticky in seconds. microwave in 5 second bursts, use a buttered or silicone spoon to pull little blobs, and cool them a few seconds on a nonstick surface before touching. this makes the gooey drip look great without burning your fingers or destroying the frosting.

– Cleaner faces, less stress: practice tiny dots for eyes/mouths on parchment first, then use a toothpick or a squirt-bag with a very small tip. if a dot goes wonky, wipe it off quickly with a damp toothpick and dab a little buttercream to fix the shape before it sets.