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Coconut Snowball Cupcakes

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Deliciously fluffy cupcakes infused with tropical coconut flavor, topped with whipped cream and shredded coconut.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup powdered sugar
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Incorporate the coconut milk and vanilla extract.
  5. Combine the flour, baking powder, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the shredded coconut gently.
  8. Divide the batter evenly among the prepared cupcake liners.
  9. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
  11. Whip the heavy cream until soft peaks form, then gradually add powdered sugar.
  12. Frost the cooled cupcakes generously and sprinkle with additional shredded coconut.
  13. Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Frost just before serving for optimal freshness.

Nutrition

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

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