Vanilla Snowman Cupcakes with Vanilla Icing

These adorable snowman cupcakes are low fat, easy to make and they are a hit with the kids!

To make the face, I used ingredients easily found in the supermarket. Jellybeans, mini chocolate chips, mini marshmallows and some colored sprinkles. The cupcake itself is made of Duncan Hines cake mix.

I love experimenting with box cake mix, it makes whipping up dessert so much easier and I love how it can be used to make low fat treats! The most popular cupcake so far has been my Skinny Pumpkin Cupcakes made with nothing but cake mix, pumpkin and water. Second place is probably the Pineapple Bliss cupcakes that only required box cake mix and crushed pineapple, and then there is the Super Moist Chocolate Cupcakes made with only cake mix, pudding, pumpkin and water and let’s not forget the Pink Lemonade Cupcakes.

Well here’s the latest combination I recently discovered, you can make deliciously easy, low-fat cupcakes with an 18.25 oz box of Duncan Hines Cake Mix, 6 oz fat free Chobani yogurt, egg whites and water. No oil or butter required and they come out delicious!

For the vanilla icing, I simply mixed some powdered sugar with a little melted butter and some water and it was perfect for these cupcakes because the candy didn’t melt like it would if I used cream cheese frosting. These cupcakes don’t use a lot of icing, less than a tablespoon on each. If you plan on making them into snowmen, work quickly putting the candy on or the frosting will harden.

My daughter loved these! The nose and eyes were the first to go.

Did you make this recipe?

Vanilla Snowman Cupcakes with Vanilla Icing


  • 18.25 oz Duncan Hines French Vanilla cake mix (or yellow, classic white)
  • 6 oz fat free plain Chobani yogurt
  • 1 1/3 cups water
  • 2 large egg whites

For the icing:

  • 2 cups powdered sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp clear vanilla extract
  • 2-3 tbsp boiling water

For the face:

  • m&m’s for the eyes
  • orange jellybeans or candy corns for the nose
  • sprinkles for the hat
  • mini marshmallows for the cotton part of hat


  1. Preheat oven to 350°.
  2. Line cupcake tins with liners.
  3. Combine all the ingredients in a large mixing bowl and beat until combined.
  4. Pour into prepared liners.
  5. Bake about 25 minutes, or until a toothpick inserted comes out clean.
  6. Allow to cool before frosting.
  7. For the vanilla icing, combine powdered sugar, melted butter and water and beat until smooth.
  8. To make snowman face, spread 2 1/2 teaspoons of icing on each cupcake; working quickly, press the candy face into the icing before it hardens. It’s best to make one at a time.

3 Points + (with no frosting)

*Nutritional info does not include candy.

This post was part of the Foodbuzz Tastemaker program with Duncan Hines.

Nutrition Information

Yield: 24 servings, Serving Size: 1 cupcake

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 4
  • Calories: 143.5 calories
  • Total Fat: 2.7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 143.2mg
  • Carbohydrates: 27.3g
  • Fiber: 0g
  • Sugar: 19.6g
  • Protein: 2.1g
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