Looking for a dessert that’s as cute as it is delicious? Coconut Snowball Cupcakes are the answer to your cravings for something soft, fluffy, and tropical—no matter the season! These cupcakes combine the tender crumb of a classic coconut cake with the playful flair of a snowball, all finished with luscious coconut buttercream and a flurry of sweet shredded coconut. It’s a recipe that turns an ordinary day into a joyful occasion and leaves everyone reaching for seconds.
Ingredients You’ll Need
The beauty of these Coconut Snowball Cupcakes is in the harmony of simple, accessible ingredients, each one adding its own magic to create tender, coconut-kissed clouds in cupcake form. Every component is essential, giving these cupcakes their signature flavor, texture, and irresistible appearance.
- All-purpose flour: Gives structure to the cupcakes so they’re light but hold their shape perfectly.
- Baking powder: Ensures a soft, fluffy rise for classic cupcake height.
- Salt: Balances the sweetness and amplifies every flavor in the mix.
- Unsalted butter (softened): Infuses richness and guarantees a tender, moist crumb.
- Granulated sugar: Sweetens the batter and helps create a soft, delicate texture.
- Large eggs: Bind everything together and add moisture for that melt-in-your-mouth bite.
- Vanilla extract: Adds warm, classic undertones that complement the coconut beautifully.
- Coconut extract: Boosts the tropical coconut flavor so it shines in every bite.
- Canned coconut milk or whole milk: Makes the cupcakes extra moist and enhances the coconut theme.
- Sweetened shredded coconut (in batter): Supplies chewy coconut goodness with every mouthful.
- Coconut buttercream frosting (1 batch): Creamy, dreamy, and full of coconut flavor for a lavish finish.
- Sweetened shredded coconut (1 1/2 cups, for coating): Turns each cupcake into a snowy showstopper with irresistible texture.
How to Make Coconut Snowball Cupcakes
Step 1: Prep Your Baking Gear
Preheat your oven to 350°F (175°C) and get your cupcake liners ready in a 12-cup muffin tin. This not only helps the cupcakes pop out easily but gives them their perfect shape and makes serving a breeze.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This way, your leavening agent gets evenly distributed, ensuring every single cupcake is rise-and-shine perfect!
Step 3: Cream the Butter and Sugar
Grab a large mixing bowl and cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. Don’t rush this part—it’s what gives Coconut Snowball Cupcakes their dreamy, soft crumb.
Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, letting each incorporate fully. Then add the vanilla and coconut extracts. The kitchen will start to smell amazing and that’s how you know you’re on the right track!
Step 5: Alternate the Dry Ingredients and Milk
With your mixer on low, add the flour mixture in three parts, alternating with the coconut milk. Always begin and end with the flour. This step keeps the batter smooth and helps prevent overmixing, keeping those cupcakes ultra-tender.
Step 6: Fold in the Coconut
Gently fold in one cup of sweetened shredded coconut. This adds a burst of coconut flavor and just the right amount of chewy texture to each cupcake.
Step 7: Fill and Bake
Divide the batter evenly between your cupcake liners, filling each about two-thirds full. Pop them in the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and will make your kitchen smell like a tropical bakery.
Step 8: Cool and Frost
Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely. Once cooled, lavish each cupcake with a generous swirl of coconut buttercream frosting.
Step 9: Create the Snowball Effect
Pour the remaining shredded coconut into a shallow bowl. Gently roll each frosted cupcake in the coconut, coating it on all sides for the ultimate snowball finish. The result is pure wintery, coconut bliss!
How to Serve Coconut Snowball Cupcakes
Garnishes
Give your Coconut Snowball Cupcakes a little extra flair by topping them with a few toasted coconut flakes, a sprinkle of edible pearl sprinkles, or even a tiny mint leaf for a burst of color. These little finishing touches make them feel truly special, perfect for parties or gift platters.
Side Dishes
Pair your cupcakes with creamy vanilla ice cream or a bright fruit salad featuring pineapple, mango, or berries. The tropical notes enhance the coconut flavor, making dessert time feel like a refreshing mini-vacation.
Creative Ways to Present
Try arranging the cupcakes in a snowy cluster on a white platter, or serve each cupcake in a festive cupcake wrapper for a holiday party. For extra fun, nestle them in decorative paper “snow” or pile them into a cupcake tower as the centerpiece of your dessert table. Kids love seeing their “snowballs” stacked high!
Make Ahead and Storage
Storing Leftovers
Coconut Snowball Cupcakes stay fresh for up to three days when stored in an airtight container at room temperature. If your kitchen is warm, you can store them in the fridge, but let them come back to room temp before serving to keep the buttercream dreamy and smooth.
Freezing
If you want to get a jump on party prep, these cupcakes freeze beautifully! Freeze cupcakes (without frosting) on a tray until solid, then transfer to a zip-top bag or airtight container. The frosted and coated cupcakes can also be frozen—just let them thaw slowly in the fridge overnight.
Reheating
To bring previously frozen Coconut Snowball Cupcakes back to their luscious best, let them thaw at room temperature before frosting. If already frosted, enjoy directly from the fridge or let them sit out for about 30 minutes; there’s no need to reheat, as these are best enjoyed at room temp!
FAQs
Can I use unsweetened shredded coconut instead?
Yes, you can use unsweetened coconut if you prefer a less sweet flavor. Keep in mind that sweetened coconut helps the snowball coating stick more easily and adds extra tenderness to the crumb.
What’s the best way to toast coconut for garnish?
Spread coconut flakes on a baking sheet and toast in a 325°F oven for about 5-7 minutes, stirring once or twice, until golden and fragrant. Let them cool completely before using them to garnish your Coconut Snowball Cupcakes.
Can I make these cupcakes gluten-free?
Absolutely! Substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. The cupcakes should still bake up tender, though the texture may vary slightly.
Is there a dairy-free version?
You can make Coconut Snowball Cupcakes dairy-free by using vegan butter, dairy-free milk (like coconut or almond milk), and a dairy-free frosting. They’ll still be rich and delicious with all those coconut flavors shining through.
How do I keep the cupcakes moist?
Be sure not to overbake them—check at 18 minutes and remove as soon as a toothpick comes out clean. The coconut milk and butter help lock in moisture, and storing them in an airtight container keeps them soft for days.
Final Thoughts
Baking a batch of Coconut Snowball Cupcakes is a guaranteed way to spread smiles and satisfy every sweet tooth, whether for a cozy winter day or just because. If you haven’t tried these yet, you’re truly in for a treat—each bite is like a little burst of coconut joy. Give this recipe a whirl, and it just might become a new favorite to share with your favorite people!
Print
Coconut Snowball Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in the tropical flavors of these Coconut Snowball Cupcakes. Moist coconut-infused cake topped with creamy coconut buttercream and rolled in shredded coconut for a snowy finish.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 1 cup sweetened shredded coconut
Coconut Buttercream Frosting:
- 1 batch coconut buttercream frosting
Coating:
- 1 1/2 cups sweetened shredded coconut for coating
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Combine: Add flour mixture in three parts, alternating with coconut milk. Fold in shredded coconut.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes. Cool completely.
- Frost: Frost with coconut buttercream, then coat in shredded coconut.
Notes
- For extra coconut flavor, toast some shredded coconut before rolling the cupcakes.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
