Go Back
+ servings
Snowball Cupcakes

Snowball Cupcakes

Coconut sponge, marshmallow fluff filling, vanilla buttercream and fondant snowflakes
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 510kcal
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread softened, unsalted
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 1 ½ tsp Vanilla extract
  • 2-3 tbsp Milk

For decoration & filling

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust


  • Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant
  • Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden
  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well
  • Cream together the butter and caster sugar until smooth
  • Add the eggs, vanilla and coconut, mix them in
  • Add the flour and mix it in
  • Divide the mixture between the cupcake cases, then bake for 20 minutes or until they are golden brown. Let them cool completely on a cooling rack
  • Using a cupcake corer or a knife, make holes in the middle of each cake
  • Spoon or pipe the marshmallow fluff spread into each hole
  • Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes
  • Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre


  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 510kcal | Carbohydrates: 60g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 221mg | Potassium: 68mg | Fiber: 1g | Sugar: 48g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg