Home Vegan Baking Snowman Cupcakes – Texanerin Baking

Snowman Cupcakes – Texanerin Baking

Snowman Cupcakes – Texanerin Baking


These snowman cupcakes are tremendous straightforward, have essentially the most superb, fluffy vanilla, orange, almond or coconut cupcake base, and are topped with cream cheese frosting and an easy-to-make snowman face. They are often made historically with all-purpose flour or with gluten-free flour.

The cake base

Right now’s recipe is an adaptation of the superb King Arthur Flour birthday cake recipe I utilized in my Christmas Tree Cake and Matcha Cake Recipe. I’ve made just a few tweaks, utilizing much less sugar and including a burst of taste with almond or orange extract and zest.

That is, arms down, my favourite non-chocolate cupcake recipe. It’s nonetheless splendidly candy, even with out the additional sugar, and also you gained’t even discover it’s lacking.

Right here’s their authentic recipe, and you may see a video of them (that’s not me beneath!) making the cake batter beneath.


For the cupcakes:

  • Flour – you might have the choice to make use of common all-purpose flour, white entire wheat flour, or in case you’re gluten-free, King Arthur Flour Gluten-free Measure for Measure Flour.

  • Baking powder + salt – it’s essential to make use of baking powder as an alternative of baking soda.

  • Eggs – this recipe requires 4 eggs, and substituting with an egg replacer just isn’t really helpful. Beating the eggs with sugar contributes to an airier cake, a consequence that can’t be achieved with egg replacers.

  • Granulated sugar – no sub right here.

  • Almond or orange or coconut + vanilla extract – in case you simply need vanilla, use all vanilla extract as an alternative of a mixture of almond or orange or coconut and vanilla.

    When you’d like orange cupcakes, observe that you simply’d want to make use of orange extract, not orange juice. The quantity of extract known as for is so small that utilizing orange juice would have zero impact on the style. And utilizing an quantity massive sufficient to have an effect on the style would negatively impression the cake’s construction.

  • Milk – you should utilize no matter you’d like. Even canned coconut milk works if thinned to a consistency much like common milk. Be aware that utilizing coconut milk could add coconut taste to the cake.

  • Oil – go for an oil that continues to be liquid at room temperature, resembling vegetable oil, canola oil, or a lightweight olive oil. Needless to say olive oil has a definite style, which might most likely be noticeable within the last product.

  • Butter – for a dairy-free model of the cake base (observe: the frosting just isn’t dairy-free), you’ll be able to substitute extra oil for the butter. Use 1/2 cup + 1 tablespoon of oil rather than the required quantity of butter + oil. I attempted it out, and it really works nice. The flavour is healthier with butter, although.

  • Orange zest – in case you’re utilizing orange extract as an alternative of almond or coconut, then including orange zest is extremely really helpful.

For the frosting:

  • Cream cheese – that is for the frosting. No subs are potential if you wish to make cream cheese frosting. Similar with the opposite elements for the frosting listed beneath.
  • Butter – make certain it’s room temp in order that it’s straightforward to beat in with the cream cheese.
  • Powdered sugar – if it’s tremendous lumpy, you may need to sift it or blitz it in a high-speed blender to get it gentle and powdery once more.

For the ornament:

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  • Mini chocolate chips – for the mouth.
  • Common-sized chocolate chips – for the eyes.
  • A carrot – you peel and lower this up into tiny carrot noses! If that weirds you out, you would use chewy sweet, like YumEarth’s Natural Chewys.
  • Glowing white sugar (also called sanding sugar) or shredded coconut – I wished to keep away from utilizing glowing white sugar as a result of it typically has bizarre elements in it. However I went with it as a result of the cupcakes got here out so cute with them.

    And naturally, solely as I used to be engaged on penning this put up, I spotted that unsweetened shredded coconut would work nice. I don’t imply the lengthy strands, however one thing like this.

    After which as an alternative of almond or orange extract, use coconut! I made a fourth batch, and it labored nice.

Choose cake combine?

When you don’t need to make the cupcakes fully from scratch, you should utilize a cake combine. I consider all cake mixes give instructions on the right way to bake them as cupcakes.

So observe the preparation and baking directions in your field, after which come again right here to assemble the cupcakes.

Methods to make the cupcakes

Creating these cupcakes requires only a few additional minutes in comparison with a one-bowl recipe. Belief me, the additional effort is totally worthwhile!

That is very true for individuals who observe a gluten-free food plan, because it’s exhausting to discover a extra scrumptious vanilla or orange gluten-free cake recipe wherever else. 🙂

Start by combining your dry elements for the cupcakes.

Subsequent, whisk collectively the eggs, sugar, almond or orange extract, and vanilla extract till the combination thickens and turns a lightweight gold colour, often taking about 2 minutes.

Gently fold the dry elements into the batter.

Heat the milk and zest till it’s on the verge of simmering. Take away from warmth and incorporate the butter and oil.

Though heating the milk and beating the sugar and eggs may appear to be an additional 3 minutes of effort, it’s a vital step. Scalding the milk helps remove whey protein, which might weaken gluten and impression the rise of yeast dough and desserts.

I usually make these cupcakes with cashew milk and gluten-free flour, and I puzzled if this step mattered, given the absence of gluten and whey protein. Nonetheless, I discovered that skipping this step resulted in cupcakes that have been noticeably much less ethereal. The rationale behind this discrepancy stays a thriller to me, and I’d admire any insights from those that may know. 🙂

Pour the batter into the ready cupcake liners; you’ll discover loads of small bubbles within the combination. Bake!


Whereas your cupcakes are baking, put together the frosting.

I used my More healthy Cream Cheese Frosting. It’s a conventional recipe however with fairly a bit much less sugar.

Surprisingly, nobody even notices the distinction! This has been my trusted go-to frosting recipe for years, and it by no means fails to please.

Methods to embellish the snowman cupcakes

Unfold a good layer of white frosting over every cupcake.

There’s sufficient frosting for 1.5 tablespoons (23 grams) per cupcake. You’re simply slathering it on, not piping it on, in order that’s a lot.

Then sprinkle with glowing sugar or unsweetened shredded coconut, add the carrot nostril, mini chocolate chips for the mouth and common chocolate chips for the eyes.

Glowing sugar choices

    I take advantage of India Tree, however listed here are just a few choices.

  • India Tree White Glowing Sugar – comprises sugar and carnuba wax. Offered in a 33-ounce container at $0.44 per ounce on the time of writing.
  • King Arthur Flour Glowing Sugar – simply sugar and carnuba wax. However .86 per ounce in case you order from the King Arthur web site and $1.80 per ounce from Amazon. Yikes.
  • Wilton White Glowing Sugar – comprises sugar, shellac, and carnuba wax and is produced from genetically modified sugar elements. Offered in an 8-ounce container at $0.51 per ounce. Shellac is also called confectioner’s glaze and is created from the secretion of feminine lac bug. Yummy! 😬


This yields 24 cupcakes, however you’ll be able to simply halve the recipe. And even higher, bake up the complete quantity of cupcakes and save them for wet days!

Storage and freezing

The cupcakes freeze nice with or with out the frosting. However don’t freeze them adorned until you’re simply freezing leftovers.

When you do this, take away the carrot nostril. It gained’t freeze nicely.

Don’t embellish, freeze, thaw after which serve. For greatest outcomes, embellish on the day of serving and solely add the carrot nostril shortly earlier than serving.

Gluten-free model

Whereas the photographer used all-purpose flour (and I examined this recipe to ensure it really works with that), I take advantage of King Arthur Flour Gluten-free Measure for Measure Flour when making these cupcakes, and the looks, style and texture are similar.

My quest for the final word gluten-free vanilla cupcake is full! This cupcake is superb, and that’s saying quite a bit coming from somebody who usually favors chocolate over vanilla.

Some gluten-free vanilla cupcakes style nice proper out of the oven however regularly turn out to be denser all through the day. Different recipes end in an odd texture from the beginning. I can’t emphasize sufficient what number of disappointing recipes I attempted earlier than discovering this one.

I’ve but to experiment with different manufacturers on this recipe, so I can’t assure related outcomes. For optimum outcomes, I extremely suggest utilizing King Arthur Flour!

Almond flour, coconut flour, or any substitutes not meant as a 1:1 alternative for all-purpose flour is not going to yield the specified outcomes.

In my Gluten-free Pie Crust recipe from final week, I talked about how a lot better Bob’s Pink Mill 1-to-1 Gluten-free Baking Flour is in that recipe. Right now’s, it’s the other.

The cupcakes work with Bob’s Pink Mill, however the texture is a lot better with King Arthur. I extremely suggest having a bag of each. 🙂

Different Christmas recipes

That’s it! When you strive these snowman cupcakes, I’d love to listen to about it. Please depart a remark or snap a pic and tag #texanerin, so I can you’ll want to see it. Thanks. 🙂

Snowman Cupcakes
  • Prep Time:
  • Cook dinner Time:
  • Prepared in:
  • Yield: 24 cupcakes


    For the cupcakes:

  • 2 cups (240g) all-purpose flour or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 4 massive eggs (50 grams, out of shell), room temperature
  • 1 3/4 cups (350 grams) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond, orange, coconut or extra vanilla extract
  • 1 cup (120 ml) entire milk or cashew milk
  • 1/4 cup (56 grams) unsalted butter, lower into pats
  • 1/3 cup (67 grams) vegetable oil or canola oil
  • if utilizing orange extract, then add 1 tablespoon orange zest
  • For the frosting:

  • 12 ounces (340 grams) cream cheese, room temperature
  • 6 tablespoons (84 grams) unsalted butter, room temperature
  • 1 cup (120 grams) powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • For the ornament:

  • 1 medium peeled carrot, lower into nostril wedges
  • regular-sized chocolate chips
  • mini chocolate chips
  • glowing sugar (not less than 8 ounces) or unsweetened shredded coconut


  1. Preheat the oven to 350 °F (175 °C), positioning the rack within the middle, and line 2 muffin pans with 24 white muffin liners.
  2. In a medium mixing bowl, mix the flour, salt, and baking powder. Put aside.
  3. In a big mixing bowl, utilizing an electrical hand mixer or a stand mixer with a whisk attachment, beat the eggs, sugar, vanilla extract, and almond/orange/coconut/or additional vanilla extract till thickened and lightweight gold, roughly 2 minutes on medium-high pace. If utilizing a stand mixer and not using a whisk attachment, beat for five minutes with the paddle attachment. The batter ought to have a thick ribbon-like consistency.
  4. Add the dry elements to the bowl and blend, both by hand or on low pace with a mixer, till simply mixed.
  5. Scrape the underside and sides of the bowl, then combine briefly to make sure it is nicely mixed.
  6. In a saucepan over medium warmth or within the microwave, warmth the milk till steamy however not effervescent. Take away from warmth, add the butter and oil, and stir till the butter is melted.
  7. Step by step incorporate the recent milk combination into the batter, stirring on low pace with a mixer till nicely mixed. Scrape the bowl and blend briefly till the batter is clean.
  8. If baking one pan at a time, pour the batter into the cupcake liners simply earlier than baking. Bake the cupcakes for 19-25 minutes or till a toothpick inserted within the middle emerges clear. Whereas the cupcake surfaces could also be very delicate, it is tremendous so long as they are not moist. If one cupcake has a moist spot, however the different appear tremendous, ignore the one and concentrate on the others to find out their readiness.
  9. After baking, permit the cupcakes to sit down for five minutes, then flip them out onto a wire rack to chill fully for about 1 hour.
  10. Make the frosting:

  11. As soon as cooled, put together the frosting by beating the butter and cream cheese till delicate and clean. Add salt and vanilla, beating till mixed.
  12. Step by step add the powdered sugar, 1/2 cup at a time, and proceed beating till the frosting achieves a fluffy consistency.
  13. Embellish:

  14. For greatest outcomes, embellish on the day of serving and solely add the carrot nostril shortly earlier than serving.
  15. Unfold 1.5 tablespoons (23 grams) frosting over every cooled cupcake.
  16. Sprinkle on some glowing sugar or shredded coconut. You can even put the sugar in a bowl after which dip the frosted cupcakes in it.
  17. Place the regular-sized chocolate chips, flat facet up, on as eyes and the mini chips, flat facet up, to type the mouth.
  18. Add a carrot wedge to type the nostril.
  19. Refrigerate frosted cupcakes in an hermetic container for as much as 3 days.


  1. If utilizing coconut as an alternative of glowing sugar on high, then I like to recommend utilizing coconut extract for coconut cupcakes.

Recipe by  | www.texanerin.com



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