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Coconut Snowball Cupcakes

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Delightful coconut cupcakes topped with creamy coconut frosting and rolled in shredded coconut, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup shredded coconut
  • 1 cup powdered sugar
  • 1/4 cup unsweetened coconut cream
  • Additional shredded coconut for coating

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk.
  6. Fold in the shredded coconut gently.
  7. Divide the batter among the lined cupcake cups, filling them about two-thirds full.
  8. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cupcakes from the oven and let them cool completely in the pan.
  10. Combine powdered sugar and coconut cream to make the frosting.
  11. Frost the cooled cupcakes with the coconut cream frosting.
  12. Roll the frosted cupcakes in additional shredded coconut for garnish.
  13. Serve and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze without frosting for up to one month.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/coconut-snowball-cupcakes/

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