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
Scale
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
