Description
Coconut snowball cupcakes are moist, coconut-flavored treats with a creamy frosting and a generous coating of shredded coconut.
Ingredients
Scale
- 1/4 cup vegetable oil
- 1/3 cup (65 grams) granulated sugar
- Pinch of salt
- 1 large room temperature egg
- 2 tablespoons unsweetened full fat coconut milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/3 cup plus 1 tablespoon (47 grams) all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup packed (50 grams) sweetened shredded coconut
- 3 ounces cream cheese, softened
- 2 tablespoons butter, salted or unsalted, room temperature
- 1 tablespoon unsweetened full-fat coconut milk
- 1/8 teaspoon almond extract
- 6 tablespoons (39 grams) powdered sugar
- 1/2 cup packed (50 grams) sweetened shredded coconut
Instructions
- Heat your oven to 350 degrees F and line four cavities of a muffin pan with paper liners.
- In a medium bowl, beat the oil, sugar, and salt with a hand mixer at medium speed until fluffy, about four minutes.
- Beat in the egg, coconut milk, vanilla, and almond extract.
- Sift the flour, baking powder, and baking soda over the bowl and beat until just mixed together.
- Fold in the coconut.
- Divide the batter among the four muffin liners in the muffin tin, and bake for 23 to 25 minutes, rotating the pan halfway through. A toothpick should come out clean.
- Let the muffins cool a couple of minutes in the pan, and then move them to a wire rack. Cool completely.
- To Make the Frosting, beat all of the ingredients, except the shredded coconut, on high in a medium bowl until fluffy.
- Frost the cupcakes, mounding the frosting into a half ball shape on each cupcake.
- Gently press the coconut into the frosting on each cupcake.
Notes
- Use white paper liners for a snowball look.
- Ensure ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg