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Igloo Cupcakes

 Igloo Cupcakes
Have a blizzard of fun making edible igloos out of cupcakes, whipped topping and marshmallows.—Lorri Reinhardt, Big Bend, Wisconsin
12 ServingsPrep: 45 min. Bake 15 min. + cooling


  • 1 package (9 ounces) yellow cake mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 6 large marshmallows
  • 1 package (16 ounces) miniature marshmallows
  • Coarse white sugar and/or edible glitter, optional
  • Icing decorations or bear-shaped crackers, optional


  • Prepare and bake cake mix according to package directions for
  • cupcakes. Cool completely. Remove cupcakes from liners.
  • Place one cupcake on a serving plate, top side down. Cover completely
  • with 1/4 cup whipped topping. Cut a large marshmallow crosswise in
  • half. Cut each half with an apple corer to make an igloo entrance;
  • press against cupcake.
  • Starting at the bottom, cover entire cupcake with rows of miniature
  • marshmallows, forming an igloo. Repeat with remaining cupcakes. If
  • desired, decorate with coarse sugar and icing decorations. Yield: 1
  • dozen.
Edible glitter and icing decorations are available from Wilton Industries. Call 800-794-5866 or visit
Nutritional Facts: 1 cupcake (calculated without optional ingredients) equals 286 calories, 5 g fat (4 g saturated fat), 18 mg cholesterol, 165 mg sodium, 58 g carbohydrate, trace fiber, 2 g protein.