Heat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners. Prepare the white cake mix according to the package directions with the water, vegetable oil, and eggs.

Divide the batter evenly among the 24 liners, filling each about two-thirds full. Bake for 18–22 minutes, until the cupcakes spring back lightly when touched and a toothpick inserted in the center comes out clean.

Cool the cupcakes in the pans for about 5 minutes, then transfer them to a rack and cool completely. Do not frost warm cupcakes because the frosting can melt and the marshmallow heads may tilt.

Spread each cooled cupcake generously with white frosting. Sprinkle or gently press shredded coconut over the frosting so the tops look snowy.

Place one large white marshmallow in the center of each cupcake to form the snowman’s head. If a marshmallow does not stay in place, use a small dab of frosting underneath it.

Add two mini chocolate chips for the eyes and additional chocolate chips for buttons. Add one small orange candy, orange jelly bean, or orange icing detail for each nose.

Insert two pretzel-stick pieces on opposite sides of each marshmallow for arms. Tie or arrange one short piece of red licorice or fruit leather around each marshmallow as a scarf.

Refrigerate the decorated cupcakes for about 15 minutes if the marshmallows or candy features are sliding. For the firmest decorations, chill the frosted cupcakes for 10–15 minutes before adding the marshmallow heads and candy.