Go Back
Snowflake Cupcake Cake
Agnes Hsu

Snowflake Cupcake Cake

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 25 cupcakes (baked and cooled, any flavor you love)
  • Blue buttercream frosting (use your favorite homemade or store-bought*)
  • White buttercream frosting (use your favorite homemade or store-bought*)
  • Piping bagsWilton 1M piping tip (or any open star tip for rosettes)
  • White sprinkles
  • Small fondant snowflakes (we used this snowflake mold)
  • Large cake board or platter 

Method
 

  1. Bake and Cool Your Cupcakes
    Bake 25 cupcakes using your favorite recipe or cake mix. Let them cool completely before decorating.
  2. Arrange the Cupcakes in a Snowflake Shape
    On a large cake board, arrange the cupcakes in a snowflake pattern (see reference photo). It should resemble a six-pointed star with branching arms.
  3. Pipe Blue Buttercream Rosettes
    Fill your piping bag fitted with a Wilton 1M (or similar) tip with blue buttercream. Pipe rosettes onto each cupcake by swirling from the center outward. Cover all cupcakes so they form one continuous blue snowflake base.
  4. Pipe a Large White Snowflake Design
    Switch to white frosting and pipe a large, detailed snowflake design across the top of your rosette base. Don’t worry about perfection, the hand-piped look adds charm!
  5. Add Fondant Snowflakes & Sprinkles
    Decorate with small fondant snowflakes for extra elegance, placing them on the edges or where the piping crosses. Finish with white sprinkles, shimmer sugar, or edible glitter for a sparkling, snow-kissed finish.

Notes

*store-bought frosting can be soft for piping. You can add ½-3/4 cup of sifted powdered sugar to one can of frosting to stiffen it up. Mix well with a blender until fluffy. Add a few pinches of salt to balance the sweetness.

Tried this recipe?

Let us know how it was!