Disney’s Frozen: Snowflake Cupcakes


As a little girl, I grew up watching and loving all the animated Disney movies.  From Aladdin to Pocahontas, I had it all memorized and forever etched into my brain.  You can only imagine what my parents had to endure whenever I had my Disney sing-alongs playing during car rides.

Back then, I enjoyed the pretty characters, the catchy songs, and the happily ever afters.  And now, I appreciate the character development, the storytelling, and the creativity and thought behind such films.  But most of all, I appreciate how the female lead characters have become quite independent, courageous, fearless and confident young women.


It’s no surprise that I am super excited for Disney’s newest film- Frozen!  I’ve been watching the trailers on repeat, I’ve been listening to the songs online, and I’m counting down the days until the release (which luckily also happens to be a countdown to Thanksgiving).

In anticipation for the new movie, I have made winter snowflake cupcakes!

I think these little delicate snowflakes look like something Elsa would approve of.  I am thrilled for this new adventure that involves sisters Elsa and Anna.   Elsa has the power to create ice and snow through her touch.  Something happens which causes Elsa to freeze the village of Arendelle, thus creating an everlasting winter.  Little sister Anna goes in search for Elsa to set things right and bring summer back to their village.  I like that this isn’t a typical “princess” movie.  And of course, I am pretty hyped about the new songs to add to my sing-along playlist.


These vanilla cupcakes are topped with a creamy and tangy cream cheese icing.  I’ve decorated them with fondant snowflakes, some edible pearl sugars, and a little sprinkle of sparkly sanding sugar.  These would be the perfect little desserts to serve at Frozen themed birthday parties and even the upcoming winter holidays!

Vanilla Snowflake Cupcakesmakes one dozen cupcakes


1 cup all-purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

1/2 cup unsalted butter, softened, room temperature

2/3 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs, room temperature

2 Tbsp sour cream

2 tsp pure vanilla extract, or vanilla paste

1/3 cup whole milk, room temperature


1.  Preheat oven to 350 degrees F.   Line muffin tin with cupcake liners.  Set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

3. In the bowl of a stand mixer, fitted with a paddle attachment, cream butter.  Add granulated sugar and brown sugar.  Mix on medium speed until smooth.  Add eggs one at at time, mix on low speed until eggs are incorporated.  Add vanilla and sour cream.  Mix until incorporated.

4.  Add 1/3 of flour mixture, followed by 1/2 of milk.  Mix on low speed until almost combined.  Add another 1/3 cup flour, followed by remaining 1/2 of milk.  Once again mix on low speed.  Add the last 1/3 of flour and mix until batter is smooth and there are no more streaks of dry mixture.

5.  Divide batter evenly between lined muffin tin (about 1/4-1/3 cup batter per muffin).  Bake for 20-22 minutes until cupcakes are lightly golden in color and toothpick inserted in center of cupcakes comes out clean.

6.  Let cupcakes cool in tin for 3-5 minutes.  Remove from tin and allow cupcakes to cool to room temperature on wire racks.


Vanilla Cream Cheese Icing


1/2 cup unsalted butter, room temperature, softened

8 oz cream cheese, cold

3 1/2 – 4 cups confectioners’ sugar, sifted

1 1/2 tsp vanilla extract

pinch of salt

1-2 Tbsp heavy cream

1 drop of gel food paste coloring in electric blue


1.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese.  Mix on low speed until mixture is smooth.  Be patient and do not increase the speed, you don’t want the icing to have too many air bubbles.  Scrape down bowl as necessary to ensure thorough mixing.

2. Add 3 1/2 cups of sifted confectioners’ sugar (powdered sugar).  Mix on low speed until incorporated.  Add vanilla, salt, and 1 Tbsp of heavy cream.

3.  Add 1 drop of gel food paste color.  One tiny drop of electric blue is all you need to get that nice pastel blue.

4.  Add additional confectioners’ sugar if icing is too thin.  Add another tablespoon of heavy cream if icing is too thick. Transfer to a piping bag fitted with a piping tip of your choice.  Pipe icing onto cooled cupcakes.

5.  Decorate cupcakes with desired decor.  If you leave frosted cupcakes out at room temperature for 30 minutes to an hour, a nice crust will form on the icing.  This will make the icing more stable and travel-friendly.  Otherwise, keep the cupcakes in the fridge and let sit out at room temperature for at least 10 minutes to soften the icing.

Fondant Snowflakes


white fondant

snowflake cutters

vegetable shortening

rolling pin

luster dust, disco sprinkle, or petal dust in desired colors

soft brush


TheChic_cut-out-fondant-snowflakes1. Grease the entire bottom of snowflake cutter.

2. Roll out a small amount of fondant into a thin layer (#2 on pasta roller).  Use greased snowflake cutter to punch out shape.  After initial shape has been punched, circle the cutter around to ensure snowflake detaches from the rest of the fondant.

3. Transfer snowflake cutout to clean parchment sheet.  Allow to try completely.  Drying time varies.  Once the top feels dry to the touch, flip snowflake to allow bottom side to dry out as well.

TheChic_making-snowflake-fondant-cutouts4.  Once snowflakes are dry, its time to dust them with powder.  You can use any non-toxic, food safe disco sprinkle, luster dust, or petal dust.  These are available at baking supply stores, craft stores, and there many online retailers.  Make sure you use non-toxic, food safe powders!

5.  Similar to the way you would use a make-up brush, gently swirl the brush into the dust.  Tap any excess into the cap of the dust container.  Gently brush on the colored powder onto the snowflakes in a circle motion.  I suggest wearing gloves so your hands are not covered with sprinkles.

Other decor used: edible pearl sugar, sanding sugar 



28 Responses to “Disney’s Frozen: Snowflake Cupcakes”

  1. Lin @ DisneyMamas

    I can’t wait to try your recipe! The frosting sounds lovely; better than just a basic cream cheese frosting. Definitely trying these out over the Thanksgiving break! I had the opportunity to see Frozen early, and you won’t be disappointed! Maybe you need to sneak a few cupcakes in with you… 🙂 Take care! Lin at DisneyMamas.com

    • Maryanne Cabrera

      Hi Lin! I can’t wait for you to try it out! Be sure to snap a picture of it and share with us with the hashtag #theChic on Instagram. So lucky you got to watch the movie early– I’m so excited to see it next weekend!

  2. angela

    Aw just made these hope they are tasty. Making frozen cake and these for daughter 6th bday:)

  3. Stephanie

    I made your frosting this weekend for my daughter’s frozen birthday party cupcakes and it was delicious! Even the frosting-haters ate it!! Printing it and saving it for future parties! Thanks a bunch 🙂

  4. Brandy

    These are beautiful and delicious cupcakes!! I made the cupcakes, and though they tasted wonderful!!, they totally fell apart for some reason. I have gone through the recipe again and again and can’t find an ingredient I missed, but can you offer any possible advice on how to fix this? Because I LOVE these and want to make them again! 🙂 And I will definitely share a picture, once mine look as pretty as yours :). THANK YOU!

  5. Melissa

    Hello, I just came back from Michael’s craft store. They do not carry the Americolor Gel Paste. Can you recommend a
    different brand and color for the icing please. Attempting to bake the cupcakes tonight for my daughter’s Frozen Themed 4th Birthday Party for tomorrow. Thanks, Melissa

    • jenn

      Michaels carries the Wilton frosting colors which works just as well as the American color 🙂 just stick a toothpick in the Wilton ones and keep adding color gel to the consistency you want. Also, get a new toothpick for each time you put it in your color gel. If you don’t, you’ll have frosting in your color gel forever. Trust me. It went rancid 🙁

  6. Diane

    Made these two weekends in a row for a Frozen themed birthday — the cakes are delicious. Didnt do my own fondant snowflakes … Gorgeous but beyond my capabilities. Still this recipe is great.

  7. Sakena

    Hi Rachel,
    Thank you very much for sharing the recipe of your beautiful and delicious cupcakes! I made them for my daughter’s school year-end Frozen themed party. I made them in mini version as the school requested and used a different tip for the frosting. I also used 1/3 granulated sugar instead of 2/3 in the cakes. This recipe is truly a keeper! Thanks again! – Sakena

  8. Kelley

    Hi Rachel – what tip did you use for the icing piping? Looks great, can’t wait to try this! Thanks.

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