Snowflake Cupcakes

How about some pretty Chocolate cupcakes to get you through the week?

These are Chocolate cupcakes (recipe HERE) with Vanilla Cream Cheese frosting (recipe HERE), made extra special with some royal icing snowflakes.  I piped on the frosting with a Wilton 1M tip (the tip I use the most often) and added some pretty sprinkles (white non-pareils and silver dragees).  I colored the frosting with Americolor brand coloring, in sky blue.

The roayl icing snowflakes are pretty easy to make, and will last a very long time (stored in a airtight container).  Make a nice stiff consistency batch of royal icing (recipe HERE) and pipe a snowflake shape onto a piece of parchment paper.  Allow to dry completely (this will take about 1 day) before trying to remove from the paper.  Be prepared… many WILL break as you try to move them from the parchment paper, so you need to make at least twice as many snowflakes as you think you want.  The thicker the line of royal icing you make, and the longer you let them dry, the better your chances of avoiding breakage, but they are still very delicate, and you are bound to have some break.

Happy Cupcake Decorating!


How to Make Snowflake Cupcakes

chocolate cupcakes with royal blue icing

Snowflake Cupcakes

Classic chocolate cupcakes topped with vanilla cream cheese frosting and royal icing snowflakes!
Prep Time 45 mins
Cook Time 22 mins
Total Time 1 hr 7 mins
Course Dessert
Cuisine American
Servings 24
Calories 383 kcal


Perfectly Chocolate Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa best quality available
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract best quality available
  • 1 cup boiling water

Vanilla Cream Cheese Frosting

  • ½ cup unsalted butter 1 stick/8 tablespoons, set at room temp about 10 minutes, but should still be cool
  • 8 oz cream cheese directly from fridge
  • 1 teaspoon vanilla extract always use pure vanilla extract if possible
  • 4 cups powdered confectioners sugar
  • 1 to 4 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)

Royal Icing

  • 4 tablespoons meringue powder
  • 4 cups powdered sugar about 1 pound
  • 6 tablespoons warm water to start


Perfectly Chocolate Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
  • Bake cupcakes for approximately 18-22 minutes.
  • Cool completely on wire rack before frosting.

Vanilla Cream Cheese Frosting

  • Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
  • Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  • Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
  • Beat until fluffy, about 1 minute.
  • Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Royal Icing

  • Beat all ingredients until stiff peaks form.
  • Spoon some of the thick white icing into individual bowls and add coloring .
  • Add additional water, about 1 teaspoon at a time until you’ve reached the consistency you need.


Calories: 383kcalCarbohydrates: 66gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 36mgSodium: 243mgPotassium: 90mgFiber: 1gSugar: 57gVitamin A: 291IUCalcium: 43mgIron: 1mg
Keyword snowflake cupcakes
Tried this recipe?Let us know how it was!


  1. I do not understand how people are doing the snowflakes successfully. I let mine dry at room temperature for 24 hours and tried to remove them. I made 60 and literally EVERY SINGLE ONE broke. Extremely frustrating experience to say the least. 

    • Hi Martha, So sorry to hear you had so much trouble! Did you pipe the snowflakes onto parchment paper? Did you use my recipe for royal icing? How did you remove the snowflakes from the parchment? I need a little more info and then I can do my best to help.

  2. Really great cupcakes, I got so much compliments on the taste.  So good of you to share. You do excellent work!

  3. These cupcakes look delish! I will make them and leave them out for Santa =) Thank you so much for giving me such a great idea!

  4. i will make these and leave them out for Santa and he will be impressed these cupcakes look delish and i can’t wait to bake them

  5. Can I use white baking chocolate for the snowflakes? TIA

  6. I love your tutorial. It’s fantastic.!! Congratulations 🙂

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