Mini Snowball Cakes - Kraft Recipes Top
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Mini Snowball Cakes

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What You Need

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Make It

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  • 1. Preheat oven to 350 F.
  • 2. Lightly coat 36 1 3/4" muffin cups with nonstick cooking spray (or line muffin cups with paper back cups); set aside.
  • 3. In a medium bowl, combine: cake mix, 1/2 cup eggnog, egg, 1/2 tsp. vanilla and nutmeg.
  • 4. Beat with an electric mixer on low speed until just combined.
  • 5. Beat on medium speed for 2 minutes or until well combined.
  • 6. Divide batter evenly among muffin cups, filling each about 2/3's full (about 1 rounded teaspoon in each).
  • 7. Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted in centers come out clean.
  • 8. Cool in pans on wire racks for 5 minutes.
  • 9. Remove cupcakes from muffin cups; place on wire rack. Cool completely.
  • 10. To tint conconut (if desired), combine some of the coconut and several drops of red or green food coloring in a small resealable place bag. Seal bag. Using your hands, knead the bag until all cocunut is tinted, adding more food coloring, as necessary to reach desired color. Set tinted coconut aside.
  • 11. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powerded sugar and the 1/2 tsp vanilla
  • 12. Beat in enough eggnog (1 tsp. at a time) to make a frosting of dipping consistency.
  • 13. Dip tops of cooled mini cupcakes in cream cheese frosting.
  • 14. Immediately dip frosted tops into plain or tinted coconut.
  • 15. Set mini cupcakes upright.

Special Equipment Needed


Instead of making frosting--try canned and just adding in some eggnog to make it a little creamier and then dip in the coconut.

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