Vanilla Coconut Snowball Cupcakes

The recipe Vanilla Coconut Snowball Cupcakes can be made in roughly 45 minutes. This recipe makes 13 servings with 412 calories, 4g of protein, and 21g of fat each. For 52 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, milk, coconut flakes, and a few other things to make it today. It works well as a dessert. It is brought to you by Foodista. 9 people were glad they tried this recipe. This recipe is typical of American cuisine. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so great. Try Coconut Snowball Cupcakes, Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting, and Vanilla Bean-Coconut Cupcakes with Coconut Frosting for similar recipes.

Servings: 13

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners. Whisk flour, baking powder and salt together in a small bowl; set aside. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition. Stir in sour cream and coconut. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini). Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

 

Step by step:

1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.

2. Whisk flour, baking powder and salt together in a small bowl; set aside.

3. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time.

4. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.

5. Stir in sour cream and coconut.

6. Fill cupcake wells about 3/4 of the way.

7. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).

8. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.

9. For the frosting beat the butter, sour cream and vanilla together until fluffy.

10. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.

11. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Nutrition Information:

covered percent of daily need