Description
These Coconut Snowball Cupcakes are the kind of easy dessert that instantly feels special, with a soft vanilla-coconut crumb, fluffy cream cheese frosting, and a snowy coating of sweet shredded coconut. They are perfect for holiday desserts, birthday treats, brunch tables, and anyone searching for easy cupcake ideas, simple dessert ideas, homemade sweets, party desserts, and fun baking recipes that look beautiful without being difficult to make.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup whole milk
1/2 cup canned coconut milk
8 ounces cream cheese, softened
2 1/2 cups powdered sugar
2 tablespoons heavy cream
2 cups sweetened shredded coconut
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
5. Add the dry ingredients in three additions, alternating with the whole milk and coconut milk, and mix just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.
9. Beat the cream cheese until smooth, then add the powdered sugar and heavy cream and beat until fluffy.
10. Frost the cooled cupcakes generously.
11. Press the shredded coconut over the frosting until each cupcake is coated like a snowball.
Notes
Do not frost the cupcakes while they are still warm, or the frosting will soften too much and the coconut will not hold its fluffy snowball finish properly.