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Vanilla Coconut Snowball Cupcakes
vegetarianamericandessert

Vanilla Coconut Snowball Cupcakes

By Foodista45 min🍽 13 servings

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 s

Instructions

  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.

  2. 2

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

  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.

  4. 4

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

  5. 5

    Stir in sour cream and coconut.

  6. 6

    Fill cupcake wells about 3/4 of the way.

  7. 7

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

  8. 8

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

  9. 9

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

  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.

  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.

Recipe from foodista.com

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Ingredients (12)

  • 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
  • 1/2 teaspoon Vanilla
  • 3 cups Confectioners's Sugar