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Snowball Cupcakes
Snowball Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Utilize cake mix for easy, indulgent cream-filled winter treats.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup sour cream
  • 2 eggs
  • 1 package (3 oz) cream cheese, cut into 24 cubes
  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 egg whites
  • 1 jar (7 oz) marshmallow creme
  • 1 teaspoon vanilla
  • 2 cups coconut
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. In a large bowl, mix cake mix, water, oil, sour cream, and eggs with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, pausing to scrape the sides occasionally.
  • Fill muffin cups with batter and add a cube of cream cheese to the center of each cupcake, pressing it down almost to the center so the top of the cream cheese is still visible.
  • Bake the cupcakes for 21 to 27 minutes until a toothpick inserted between the cream cheese and the edge comes out clean. Then remove them from the pan and allow them to cool completely on a rack for about 30 minutes.
  • In a 2-quart stainless steel or non-coated saucepan, combine sugar, water, and egg whites. Cook over low heat, using an electric hand mixer on high speed until soft peaks form, about 4 minutes. Stir in marshmallow creme until stiff peaks form. Remove from heat and mix in vanilla.
  • Evenly coat the cupcakes with frosting and generously sprinkle each with a tablespoon of coconut. Keep them covered in the fridge.

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