Vanilla Coconut Snowball Cupcakes

Vanilla Coconut Snowball Cupcakes

  Ready in : 45 mins

You can never have too many American recipes, so give Vanilla Coconut Snowball Cupcakes a try. For 54 cents per serving, you get a dessert that serves 13. One serving contains 383 calories, 4g of protein, and 18g of fat. A mixture of flour, eggs, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is rather bad. Coconut Snowball Cupcakes, Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting, and Vanilla Bean-Coconut Cupcakes with Coconut Frosting are very similar to this recipe.

Ingredients

flour

flour

1.5 cups

baking powder

baking powder

1.5 teaspoons

salt

salt

0.25 teaspoon

butter

butter

0.5 cup

sugar

sugar

0.75 cup

vanilla extract

vanilla extract

1.5 teaspoons

eggs

eggs

2 large

regular milk

regular milk

0.5 cup

cream

cream

1 cup

unsweeted coconut flakes

unsweeted coconut flakes

0.6666667 cup

butter

butter

2 tablespoons

cream

cream

0.5 cup

vanilla

vanilla

0.5 teaspoon

confectioners's sugar

confectioners's sugar

3 cups

Cooking in Steps

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

    cupcakes

    cupcakes

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

    baking powder

    baking powder

    all purpose flour

    all purpose flour

    salt

    salt

    whisk
    whisk
    bowl
    bowl
  3. 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.

    vanilla extract

    vanilla extract

    butter

    butter

    sugar

    sugar

    egg

    egg

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

    all purpose flour

    all purpose flour

    milk

    milk

  5. 5
    Stir in sour cream and coconut.

    sour cream

    sour cream

    coconut

    coconut

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

    cupcakes

    cupcakes

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

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

    wire rack
    wire rack
    frying pan
    frying pan
  9. 9
    For the frosting beat the butter, sour cream and vanilla together until fluffy.

    sour cream

    sour cream

    frosting

    frosting

    vanilla

    vanilla

    butter

    butter

  10. 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.

    sour cream

    sour cream

    frosting

    frosting

  11. 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.

    coconut flakes

    coconut flakes

    cupcakes

    cupcakes

    coconut

    coconut

    bowl
    bowl