Description
These Coconut Snowball Cupcakes are light, fluffy vanilla cupcakes topped with tangy cream cheese frosting and coated in soft shredded coconut. The perfect winter dessert idea, this easy cupcake recipe brings tropical flavor and snowy charm to your dessert table. Great for holiday baking, baby showers, or cozy treats.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup coconut milk
1 1/2 cups shredded sweetened coconut
8 ounces cream cheese, softened
2 cups powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Gradually mix in the dry ingredients, alternating with coconut milk until just combined.
6. Fill cupcake liners about 2/3 full and bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
7. Let cupcakes cool completely on a wire rack.
8. In a bowl, beat cream cheese until smooth, then mix in powdered sugar and a splash of vanilla until frosting is fluffy.
9. Frost each cupcake generously, then press or roll them into shredded coconut until fully coated.
10. Chill briefly to help coconut set, or serve immediately.
Notes
These cupcakes are best at room temperature for soft frosting.
Toasted coconut adds a lovely golden twist if you want a variation.
You can add lemon zest or a jam center for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg