Vanilla Coconut Snowball Cupcakes
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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 13 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 cups flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup butter
- 0.75 cup sugar
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 0.5 cup regular milk
- 1 cup cream
- 0.6666667 cup unsweeted coconut flakes
- 2 tablespoons butter
- 0.5 cup cream
- 0.5 teaspoon vanilla
- 3 cups confectioners's sugar
Instructions
- 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.