Snowball Cupcakes Recipe

5 from 1 vote

Made with sweetened coconut, vanilla, and a soft whipped topping, Snowball Cupcakes are a fun option for spring baking, especially when finished with toasted flakes or pastel candies.

Prep Time20

Cook Time40

Frosting Time10

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 377kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

Cupcake

1 1/2 cup all-purpose flour
12 tablespoons butter room temperature
1 cup granulated sugar
1/2 cup buttermilk
2 large eggs
1 large egg white
3/4 teaspoon vanilla extract
1/2 tsp coconut oil
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sweetened shredded coconut

Frosting

1 1/4 cup granulated sugar
2 tbsp corn syrup
1/3 cup water
3 large egg whites
1/2 tsp cream of tartar
1 tsp vanilla extract
1 pinch salt
1/2 cup sweetened shredded coconut

Instructions

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a muffin tin with 12 cupcake liners, and set aside.
In the bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy (about 3–5 minutes). Reduce to low speed, add the eggs one at a time, and then the egg white, scraping down the bowl after each addition. Add the vanilla extract and coconut oil, and mix on low speed for 30 seconds.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredient mixture to the wet ingredients, alternating additions with the buttermilk. Mix until just combined (you do not want to overmix the batter). Remove the bowl from the stand mixer, and fold in the coconut.
Fill each liner ¾ of the way full. Bake for 25–30 minutes, or until the tops begin to brown and a cake tester or toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, let cool for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a small saucepan, bring the sugar, salt, corn syrup, and water to a boil. Boil for 3–4 minutes, or until a candy thermometer reads 200 degrees Fahrenheit (93 degrees Celsius).
In the bowl of a stand mixer (with the whisk attachment on), beat the egg whites and cream of tartar until foamy. Slowly pour in the hot sugar mixture. Continue to beat for 7 minutes, or until stiff peaks begin to form. Add the vanilla extract, and beat for an additional minute or so.
Toast the coconut for the frosting. Turn the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the coconut on a rimmed baking sheet. Place in the oven for 5–10 minutes, stirring once or twice. Remove when the flakes are golden brown.
Spread the frosting over the tops of the cupcakes, then top with the toasted coconut.

Notes

STORE leftover Easter Egg Cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The frosting stays soft, but refrigerating helps keep the coconut topping fresh.

If FREEZING, place unfrosted cupcakes in a freezer-safe container or bag, and store them for up to 2 months. Thaw at room temperature before frosting. You can also freeze the frosting separately and whip it again before using it.

To REHEAT (if unfrosted), pop a cupcake in the microwave for about 10 seconds to soften slightly—but these are best served at room temperature once frosted.

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