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Coconut Snowball Cupcakes

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Delightful cupcakes combining rich coconut flavor with a soft texture, topped with creamy frosting and coated in shredded coconut.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)
  • 1 cup shredded coconut (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together the butter and sugar in a separate mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined. Fold in the shredded coconut.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
  8. Beat the butter for the frosting until creamy, then gradually add powdered sugar and vanilla. Add milk as needed for a smooth consistency.
  9. Frost the cooled cupcakes, then roll them in shredded coconut to coat. Enjoy!

Notes

Serve on a beautiful platter and pair with coffee or tea. Store in an airtight container.

Nutrition

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

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