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Coconut Snowball Cupcakes

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Fluffy cupcakes topped with creamy coconut frosting, perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 1 cup powdered sugar
  • 1/4 cup cream cheese, softened
  • 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs and coconut milk, mixing until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut gently.
  7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow the cupcakes to cool completely before frosting.
  9. For the frosting, beat together cream cheese and heavy cream until soft peaks form. Gradually add the powdered sugar and mix until smooth.
  10. Frost the cooled cupcakes and dip the tops into additional shredded coconut before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition

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

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