Snowball Cupcakes Recipe: Moist Coconut Vanilla Cupcakes Look Like a Winter Wonderland by 30Seconds Food

Who says the snow has to stay outside? These moist snowball cupcakes look like a winter wonderland! The sweet coconut and fluffy vanilla frosting is piled on top of coconut and vanilla cupcakes. Delicious and so easy to make.

The simple cupcake batter is a mixture of flour, baking soda, salt, butter, sugar, eggs, vanilla, coconut extract, sour cream and sweetened flaked coconut. The cupcakes are full of coconut flavor and extra moist because of the sour cream. The creamy frosting is made with butter, powdered sugar, vanilla and sour cream. After piling the frosting on top of the cooled cupcakes, sprinkle with more flaked coconut.

This snowball cupcakes recipe is the perfect centerpiece for your winter parties or just for snacking or dessert any time. Coconut lovers will not be able to stop eating these vanilla coconut cupcakes. Store the leftover cupcakes in an airtight container on the counter.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 to 20 minutes
Total Time: 40 minutes
Servings: Makes 24 cupcakes

Ingredients

Cupcakes

• 2 1/2 cups plus 2 tablespoons flour
• 3/4 teaspoon baking soda
• large pinch of salt
• 1 1/2 sticks (12 tablespoons) butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs, at room temperature
• 2 teaspoons vanilla
• 1/2 teaspoon coconut extract
• 3/4 cup sour cream
• 1 cup sweetened flaked coconut

Frosting

• 1 stick (8 tablespoons) butter, softened
• 2 - 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons sour cream
• sweetened coconut, for topping

Here's how to make it: 

1. Whisk together the flour, baking soda and salt in a mixing bowl. 
2. In another bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, and beat well. Add the vanilla and coconut extracts. Beat well. 
3. Slowly beat in the dry ingredients, then stir in the sour cream. Fold in the coconut. 
4. Line two muffin tins with baking liners. Divide the batter between the muffin cups, filling halfway full. Bake in a preheated 350-degree F oven for about 18 to 20 minutes or until golden. Remove and cool. 
5. To make the frosting, beat the butter with an electric mixer until smooth. Add the powdered sugar and vanilla. Blend until fluffy. Stir in the sour cream until smooth and spreadable. 
6. Generously frost the cupcakes and sprinkle with more coconut.
   
    

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