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:

1 1/2 cups All-Purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 cup (1 stick) Butter, at room temperature, cut into small pieces

3/4 cup Sugar

1 1/2 teaspoons Vanilla Extract

2 larges Eggs

1/2 cup Coconut or Regular Milk, at room temperature

cup Sour Cream

2/3 cup Unsweeted Coconut Flakes, plus more for topping

2 tablespoons Butter, softened

1/2 cup Sour Cream

1/2 teaspoon Vanilla

3 cups Confectioners's Sugar

Equipment:

muffin tray

oven

whisk

bowl

hand mixer

toothpicks

wire rack

frying pan

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:

Quickview
410k Calories
3g Protein
21g Total Fat
52g Carbs
1% Health Score
Limit These
Calories
410k
21%

Fat
21g
33%

  Saturated Fat
13g
86%

Carbohydrates
52g
18%

  Sugar
39g
44%

Cholesterol
82mg
28%

Sodium
154mg
7%

Alcohol
0.21g
1%

Get Enough Of These
Protein
3g
7%

Vitamin A
652IU
13%

Selenium
9µg
13%

Manganese
0.23mg
11%

Phosphorus
103mg
10%

Vitamin B2
0.17mg
10%

Vitamin B1
0.13mg
9%

Folate
32µg
8%

Calcium
62mg
6%

Iron
1mg
6%

Vitamin B3
0.92mg
5%

Fiber
1g
4%

Vitamin D
0.6µg
4%

Vitamin E
0.6mg
4%

Potassium
139mg
4%

Copper
0.07mg
3%

Vitamin B5
0.34mg
3%

Vitamin B12
0.19µg
3%

Magnesium
11mg
3%

Zinc
0.42mg
3%

Vitamin B6
0.05mg
2%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The most expensive pizza in the world costs $12,000 and takes 72 hours to make.

Food Joke

It is said that, a way to a man's heart goes through a stomach. Aha…you might think that men go to their lovers to eat some soup.

Popular Recipes
Chicken Zucchini Pasta

Pinch of Yum

Iced cherry and almond cake

Sainsbury's Magazine

Shoepeg Corn Side Dish

Taste of Home

Chocolate Covered Pretzel Peanut Butter Cupcakes with Boozy Butterscotch Frosting

Half Baked Harvest

Payday Peanut Clusters

Culinary Covers