Description
Delight in the tropical flavors of Snowball Coconut Cupcakes, a sweet escape that combines fluffy coconut-infused cake with creamy frosting. Perfect for celebrations or a cheerful treat anytime!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup coconut milk (full-fat)
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 2 cups powdered sugar
- 1 cup whipped cream
- ½ cup coconut flakes (sweetened or unsweetened)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until fluffy (about three minutes).
- Add eggs one at a time to the butter mixture, mixing well after each addition. Gradually stir in the coconut milk until fully combined.
- Gradually mix dry ingredients into the wet mixture on low speed until just blended.
- Spoon batter into cupcake liners about two-thirds full and bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- In a mixing bowl, combine whipped cream and powdered sugar until smooth.
- Frost cooled cupcakes generously with the whipped cream mixture and top with coconut flakes.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added texture, consider using toasted coconut flakes as a garnish. You can replace all-purpose flour with coconut flour for an extra coconut flavor. To enhance the flavor profile, add lime zest to the batter.