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Coconut Snowball Cupcakes

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Delightful cupcakes combining fluffy texture, creamy frosting, and shredded coconut, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup coconut milk
  • 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
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • Additional shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the coconut milk and vanilla extract.
  5. Combine the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut gently.
  7. Divide the batter evenly among the prepared cupcake liners.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool completely.
  10. Beat together the cream cheese and powdered sugar, adding milk as needed to reach a spreadable consistency.
  11. Frost the cooled cupcakes with the cream cheese frosting and coat the tops with additional shredded coconut.
  12. Serve and enjoy your festive Coconut Snowball Cupcakes!

Notes

Store in an airtight container at room temperature for up to 3 days; refrigerate for longer storage.

Nutrition

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

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