Holiday Fondant Penguin Vanilla Cupcakes

Holiday Fondant Penguin Vanilla Cupcakes


(0 votes) 0 0

These fun and festive cupcakes are perfect for the holiday season. Place these fun cupcakes on a nice platter and set them out for your holiday guests to enjoy.

Shared by

Time needed

30 min preparation + 22 min cooking

Serving Size / Yield

8 servings


  • Store bought fondant penguin
  • Cupcake:
  • 1/2 C. plus 2 Tbs. coconut flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 4 lg. eggs
  • 1/3 C. grapeseed oil
  • 1/2 C. agave nectar
  • 1 Tbs. vanilla extract
  • Frosting:
  • 3 C. powdered sugar
  • 1/3 C. butter or margarine, softened
  • 1 1/2 tsp. vanilla
  • 1 to 2 Tbs. milk
  • Extra (optional):
  • store bought fondant penguin

Our Readers Also Loved


Make the frosting by mixing the powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Begin to make the cupcake by preheating the oven to 350 degrees. Line 9 muffin cups with paper liners. In a large bowl, combine the coconut flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract. Blend the wet ingredients into the coconut flour with a handheld mixer until thoroughly combined. Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve. To be extra festive go out and buy a fondant penguin.  Top each cupcake with one of these cute festive penguins and enjoy.  

Around The Web