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Coconut Snowball Cupcakes

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Fluffy, moist cupcakes topped with creamy frosting and rolled in sweetened shredded coconut, perfect for any occasion.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup unsalted butter, softened (for frosting)
  • 2 ½ cups powdered sugar
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 ½ cups sweetened shredded coconut (for assembly)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until combined.
  3. Cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing in the vanilla extract and almond extract.
  5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill the cupcake liners with batter about two-thirds full. Bake for 18 to 22 minutes until golden and a toothpick comes out clean.
  7. Cool the cupcakes for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Make the frosting by beating the softened butter until smooth, then gradually add powdered sugar, heavy cream, and vanilla extract, beating until fluffy.
  9. Frost each cooled cupcake and roll the tops in shredded coconut.
  10. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

These cupcakes are delightful with coffee or coconut milk and are perfect for summer picnics or birthday parties. Use room-temperature ingredients for better mixing.

Nutrition

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

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