Snowball Coconut Cupcakes
Snowball Coconut Cupcakes are your ticket to a tropical paradise in every bite. These fluffy, coconut-infused treats are topped with creamy frosting and rolled in shredded coconut, creating a delightful snowball appearance. Perfect for celebrations or an everyday indulgence, these cupcakes bring sunshine to any occasion. Easy to make and even easier to enjoy, they’re a sweet escape that will brighten your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup coconut flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup milk (whole or coconut)
- 1/2 cup unsalted butter (melted)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup powdered sugar for frosting
- 4 oz cream cheese (softened) for frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, combine coconut flour, sugar, and baking powder.
- In another bowl, whisk eggs until frothy; then mix in milk and melted butter.
- Combine wet and dry ingredients until just mixed. Gently fold in shredded coconut.
- Fill each cupcake liner two-thirds full with batter and bake for 20-25 minutes or until golden brown; check doneness with a toothpick.
- Let cool completely before frosting with cream cheese frosting made from powdered sugar and cream cheese.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - For added flavor, substitute half of the granulated sugar with brown sugar. - Consider adding chocolate chips for a decadent twist. - Store leftovers in an airtight container at room temperature for up to three days or freeze for later enjoyment.