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Coconut Snowball Cupcakes

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Delightful cupcakes infused with coconut and topped with fluffy coconut frosting for a festive treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut milk
  • 1/4 cup shredded coconut (plus more for topping)
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the coconut milk and vanilla extract.
  5. Combine the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients.
  6. Fold in the shredded coconut.
  7. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form for frosting.
  10. Frost each cupcake generously with the coconut frosting.
  11. Add shredded coconut on top to create the snowball appearance.
  12. Serve and enjoy your Coconut Snowball Cupcakes!

Notes

Store cupcakes in an airtight container for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://tashirecipez.com/coconut-snowball-cupcakes-recipe-2/

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