Themes⚙
Vanilla Cupcakes with Buttercream and Edible Glitter Snowflakes
Easy vanilla cupcakes topped with buttercream and edible glitter snowflakes—ideal for Christmas or winter birthday desserts.
Snowflake Cupcakes with Edible Glitter are individual vanilla-based cakes finished with a pale-hued buttercream, fondant or royal-icing snowflake accents, and a light dusting of food-grade glitter for a frosted, wintry effect. The batter follows a classic cupcake formula of all-purpose flour, granulated sugar, unsalted butter, eggs, milk, and pure vanilla extract, yielding a tender crumb that complements the rich, pipeable frosting made from softened butter, confectioners’ sugar, and a splash of milk or cream. Once cooled, each cupcake is topped with the buttercream, set with intricately shaped snowflakes, and lightly coated in shimmering edible glitter to enhance both texture and presentation. Popular at winter weddings, holiday gatherings, and themed dessert tables, these cupcakes provide a visually striking centerpiece while delivering the familiar flavor of a traditional vanilla cupcake.
Vanilla Cupcakes with Buttercream and Edible Glitter Snowflakes
Ready in about an hour, this recipe is beginner-friendly yet scalable, making it just as practical for classroom treats as it is for a 150-guest reception. The FDA-approved glitter holds its sparkle for up to 24 hours at room temperature, so you can bake and decorate a day ahead without sacrificing shine.
Prep Time
45 minutes
45 minutes
Cook Time
18 minutes
18 minutes
Total Time
63 minutes
63 minutes
Ingredients
All-purpose flour – 1 ½ cups (about 180 g)
- Baking powder – 1 ½ tsp
- Fine salt – ¼ tsp
- Unsalted butter, softened – ½ cup (1 stick / 113 g) for cupcake batter
- Granulated sugar – ¾ cup (150 g)
- Large eggs – 2
- Pure vanilla extract – 1 ½ tsp for cupcake batter
- Whole milk – ½ cup (120 ml)
- Unsalted butter, softened – 1 cup (2 sticks / 226 g) for buttercream
- Confectioners’ (powdered) sugar – 3 to 4 cups (400–500 g), sifted
- Heavy cream or whole milk – 2 to 3 tbsp, to loosen buttercream
- Pure vanilla extract – 1 tsp for buttercream
- Pinch of fine salt – 1 small pinch, to balance sweetness
- White candy melts or white chocolate – 3 oz (85 g) for snowflake toppers
- Edible glitter (iridescent/pearl dust) – about 1 tsp, plus extra for sprinkling
- Clear vodka or lemon extract – ½ tsp, optional, helps glitter adhere to chocolate
- White fondant – 3 oz (85 g), optional alternative for molded snowflakes
- Silver dragees, white pearl sprinkles, or sanding sugar – to taste, optional decorative accent
Method
Preheat the oven to 350 °F
- Line a 12-cup muffin tin with paper liners
- Sift flour, baking powder, and salt together into a bowl
- Cream softened butter and granulated sugar in a separate bowl until pale and fluffy
- Beat one egg into the creamed mixture until incorporated
- Beat a second egg into the creamed mixture until incorporated
- Stir vanilla extract into the creamed mixture
- Fold half of the sifted dry ingredients into the wet mixture until just combined
- Pour milk into the batter
- Stir the batter gently until the milk is incorporated
- Fold the remaining dry ingredients into the batter until smooth
- Spoon batter into the prepared liners until each is two-thirds full
- Tap the pan lightly on the counter to level the batter
- Bake the cupcakes for about 18 minutes
- Insert a toothpick into the center of a cupcake to check that it comes out clean
- Place the pan on a wire rack for 5 minutes
- Lift the cupcakes from the pan onto the wire rack
- Cool the cupcakes completely
- Beat softened butter in a clean bowl until creamy
- Sift powdered sugar over the butter in small batches
- Beat the mixture after each sugar addition
- Pour vanilla extract into the frosting
- Beat the frosting until combined
- Drizzle milk into the frosting
- Beat the frosting until light and spreadable
- Tint one-third of the buttercream pale blue with gel food coloring
- Fit a piping bag with a large round tip
- Fill the bag with white buttercream
- Pipe a smooth dome of white buttercream onto each cooled cupcake
- Fit a second piping bag with a small star tip
- Fill the second bag with blue buttercream
- Pipe a decorative swirl of blue buttercream on top of the white dome
- Dust the buttercream lightly with edible pearl dust
- Dust a work surface with cornstarch
- Roll white fondant to about one-eighth inch thickness
- Cut snowflake shapes from the fondant with snowflake cutters
- Transfer the fondant snowflakes to a sheet of parchment
- Brush each snowflake with a thin layer of clear alcohol
- Sprinkle edible glitter over the damp snowflakes
- Let the snowflakes dry for 15 minutes
- Press one or two glitter snowflakes into the top of each cupcake
- Store the decorated cupcakes in an airtight container at room temperature
Nutrition (whole recipe)
Calories
6251 kcal Protein
44 g Fat
331 g Carbs
806 g Fiber
5 g Sugar
668 g
6251 kcal Protein
44 g Fat
331 g Carbs
806 g Fiber
5 g Sugar
668 g
Notes
Chef’s Note: For ultra-crisp snowflake toppers, knead ⅛ tsp tylose or CMC powder into every 4 oz of fondant, cut the shapes, then chill them 10 minutes before placing on the frosting—this sets the edges and prevents sagging. Prefer a flavor twist? Swap ½ tsp of the vanilla in the buttercream for pure peppermint or almond extract to give each bite a cool, festive snap.
why this recipe
Nothing captures the magic of winter celebrations quite like these vanilla cupcakes with edible glitter, whose tender crumb, fragrant vanilla bean frosting, and sparkling snowflake toppers turn an ordinary dessert into a dazzling centerpiece. The recipe masterfully balances bakery-style richness with the ease of home baking, so even novice bakers can achieve a professional finish without complicated techniques. Each bite delivers a soft, buttery sweetness while the subtle shimmer of the glitter catches the light, creating a festive, almost enchanted presentation that delights both children and adults. Whether you’re hosting a holiday party or looking for a memorable gift, these cupcakes elevate the moment with their wintry elegance and irresistible flavor, proving that a touch of sparkle can turn simple ingredients into something truly unforgettable.
FAQs
FAQ acf
Frequently Asked Questions
Is edible glitter truly safe to eat, and how can I be sure I’m purchasing the food-grade variety for these cupcakes?
Yes—edible glitter that is explicitly labeled “edible” or “food-grade” and lists FDA-approved ingredients (e.g., sugar, gum arabic, mica-based pearlescent pigments, FD&C colorants) is considered safe to consume in the small quantities used on cupcakes. To be sure you’re buying the right product, look for packaging that includes an ingredient list, a lot/batch number, and statements such as “FDA compliant,” “Kosher,” or “Certified Food Grade,” and avoid any glitter marked “non-toxic,” “for decorative use only,” or sold in craft aisles rather than baking aisles.
Can I prepare the snowflake toppers ahead of time, and how should I store them so they stay crisp and sparkly until decorating day?
Yes—once fully set and dusted with glitter, the fondant or candy-melt snowflakes can be made up to 2 weeks in advance. Arrange them in a single layer (or separated with parchment) in an airtight container at cool, dry room temperature, adding a food-safe desiccant or a packet of uncooked rice to absorb moisture; avoid refrigeration so condensation doesn’t dull the sparkle.
How can I adapt these cupcakes for gluten-free guests without sacrificing texture or sparkle?
Substitute the all-purpose flour with a reputable 1:1 gluten-free baking blend that already contains xanthan gum (or add ¼ tsp xanthan per cup of flour if your blend is gum-free), then let the batter rest 10 minutes before baking so the starches fully hydrate and the crumb stays tender. Bake as directed—checking for doneness at the same time mark—and decorate normally, verifying that your edible glitter and other sprinkles are labeled gluten-free to keep both texture and sparkle intact.