Vanilla Coconut Snowball Cupcakes

Dreamy vanilla coconut clouds in cupcake form! Pure bliss. ☁️🧁😋

1. What to Know First:

Vanilla Coconut Snowball Cupcakes are a delightful treat that combines the classic flavor of vanilla with the tropical sweetness of coconut. These cupcakes are light, fluffy, and covered in a generous layer of shredded coconut, resembling miniature snowballs.

2. Required 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

3. Cooking Guide:

Begin by preparing the vanilla cupcake batter and baking the cupcakes until golden brown. Once cooled, frost them with a creamy vanilla buttercream. Finally, generously coat each cupcake with shredded coconut, ensuring a complete snowball effect. A sprinkle of powdered sugar can enhance the snowy appearance.

Step 1: Prepare for baking

Preheat your oven to 175°C (350°F). Line a 12-cupcake pan with paper liners for easy removal. If you don't have liners, lightly grease the pan to prevent sticking.

Step 2: Combine dry ingredients

In a separate small bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour, leading to a better rise in your cupcakes. Set aside for later use.

Step 3: Cream butter and sugar

In a large bowl, using an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Gradually add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition.

Step 4: Incorporate dry and wet ingredients

Gradually add the flour mixture in four additions, alternating with the milk. Beat briefly after each addition, just until combined. Be careful not to overmix the batter, as this can result in tough cupcakes. Overmixing develops the gluten in the flour, which results in a chewy texture.

Step 5: Add sour cream and coconut

Gently stir in the sour cream and coconut until just combined. Avoid overmixing at this stage to maintain a tender crumb. The coconut adds a lovely flavor and texture to the cupcakes, while the sour cream contributes to their moistness.

Step 6: Fill cupcake wells

Fill each cupcake well about 3/4 of the way full with batter. This allows room for the cupcakes to rise without overflowing. Using an ice cream scoop or measuring cup can help ensure even filling.

Step 7: Bake the cupcakes

Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for about 15 minutes. Keep a close eye on them to avoid overbaking.

Step 8: Cool the cupcakes

Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then, turn them out onto the wire rack to cool completely. This prevents the cupcakes from sticking to the pan and allows them to cool evenly.

Step 9: Prepare the frosting

To make the frosting, beat the butter, sour cream, and vanilla extract together in a bowl until light and fluffy. Ensure the butter is softened for easier mixing. This base creates a tangy and creamy frosting.

Step 10: Adjust frosting consistency

Add 2 cups of confectioners' sugar and beat on low speed. Continue adding confectioners' sugar a little at a time until the frosting sticks to the beater when lifted without dripping. If the frosting becomes too thick, add a little more sour cream. Beat for an additional 3-4 minutes on low speed to achieve a light and fluffy consistency.

Step 11: Frost and decorate

Fill a small, shallow bowl with coconut flakes. Frost the cupcakes and gently press the tops into the coconut to coat, using your hand to help the coconut stick if needed. Arrange the finished cupcakes on a platter and serve.

4. Serving Suggestions

Serve these Vanilla Coconut Snowball Cupcakes as a festive dessert for holiday gatherings, parties, or any special occasion. They pair wonderfully with a cup of hot cocoa or a glass of chilled milk. Consider adding a small candy cane or a sprig of mint for an extra touch of holiday cheer.

5. Nutrition

Serving size: 13 servings, Calories: 383kcal, Protein: 4g, Fat: 18g, Carbohydrates: 53g, Fiber: 1g, Sugar: 40g, Cholesterol: 69mg, Sodium: 189mg

6. The Tasty Ending:

Vanilla Coconut Snowball Cupcakes are a simple yet elegant dessert that brings joy to both bakers and eaters. Their delightful combination of flavors and textures makes them a crowd-pleaser. Try this recipe and share the snowy sweetness with your loved ones!