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Dec 9, 2019

Snowball Cupcakes

These snowball cupcakes are loaded with coconut. There's coconut in the batter and there's lots of coconut sprinkled over the coconut cream cheese frosting. These cupcakes have winter holidays written all over them.

Coconut Snowball Cupcakes

These coconut snowball cupcakes are seriously delicious. Plus, along with the sweetened coconut in the batter and as a topping, there is coconut milk in the batter and in the cream cheese frosting, making these cupcakes extra coconut-y!

These cupcakes remind me of this coconut crème cake, but in a much smaller size, and much easier to make. In fact, this small batch recipe for these snowball cupcakes makes just four little cupcakes, perfect for portion control.

Snowball Cupcakes

This snowball cupcake recipe makes just four cupcakes, just enough for tonight's dessert, or for a gift for a friend.

The cake is tender and sweet, and the cream cheese frosting with the coconut topping is tangy and delicious.

You can make these cupcakes in a regular muffin tin, but be sure to rotate the pan part way through baking, or you might end up with cupcakes that kind of lean in one direction on top.

Small batch cupcakes

I just trimmed (and ate) a tiny bit off of the top with a serrated knife, and then mounded plenty of frosting on top to make it look like a snow ball.

How to make snowball cupcakes:

First, you beat oil, sugar, and salt together with a hand mixer for four minutes to get the mixture to be really fluffy.
fter that, you beat in an egg, coconut milk, vanilla, and almond extract. Next, you add flour, baking powder, and baking soda into the wet ingredients and beat briefly, until just combined, and then add the coconut.
Bake the cupcakes for about 23 minutes. You should let them cool before frosting them.

To make the cream cheese frosting, beat together the cream cheese, some butter, coconut milk, almond extract, and powdered sugar. Frost the cupcakes, rounding it over the tops to form a ball shape.
Finally, gently cover the frosting with sweetened coconut, pressing it gently into the frosting. 

Snowball Cupcakes with coconut

Snowball Cupcakes Variations:

  • These cupcakes would be cute with some pretty sprinkles strategically over the coconut to add a little color. 
  • If you're really creative, you could turn the mounded top into Frosty the Snowman's face. 
  • You could also toast the coconut before topping the frosting for a different look and flavor. 

Snowball Cupcakes with cream cheese frosting

This month, the Baking Bloggers are baking with the theme of "Snow." I'm excited to check out everyone's take on the theme.

Winter means snow- with snowflakes both outside and in our kitchens!

Coconut Snowball Cupcakes

Make these small batch snowball cupcakes for a fun holiday treat! They will turn everyone into coconut fans. 

Coconut Snowball Cupcakes with cream cheese frosting

Coconut Snowball Cupcakes

Coconut Snowball Cupcakes
Yield: 4 servings
These snowball cupcakes are loaded with coconut. There's coconut in the batter and there's lots of coconut sprinkled over the coconut cream cheese frosting.


For the Cupcakes
  • 1/4 cup vegetable oil
  • 1/3 cup (65 grams) granulated sugar
  • Pinch of salt
  • 1 large room temperature egg
  • 2 tablespoons unsweetened full fat coconut milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/3 cup plus 1 tablespoon (47 grams) all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup packed (50 grams) sweetened shredded coconut
For the Frosting
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, salted or unsalted, room temperature
  • 1 tablespoon unsweetened full-fat coconut milk
  • 1/8 teaspoon almond extract
  • 6 tablespoons (39 grams) powdered sugar
  • 1/2 cup packed (50 grams) sweetened shredded coconut


How to cook Coconut Snowball Cupcakes

To Make the Cupcakes
  1. Heat your oven to 350 degrees F and line four cavities of a muffin pan with paper liners (use white if you want to go with the snowball look. 
  2. In a medium bowl, beat the oil, sugar, and salt with a hand mixer at medium speed until fluffy, about four minutes. 
  3. Beat in the egg, coconut milk, vanilla, and almond extract. 
  4. Sift the flour, baking powder, and baking soda over the bowl and beat until just mixed together. 
  5. Fold in the coconut. 
  6. Divide the batter among the four muffin liners in the muffin tin, and bake for 23 to 25 minutes, rotating the pan halfway through. A toothpick should come out clean. 
  7. Let the muffins cool a couple of minutes in the pan, and then move them to a wire rack. Cool completely. 
To Make the Frosting
  1. Beat all of the ingredients, except the shredded coconut, on high in a medium bowl until fluffy. 
  2. Frost the cupcakes, mounding the frosting into a half ball shape on each cupcake. 
  3. Gently press the coconut into the frosting on each cupcake. 
cupcakes, coconut

Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator
Recipe adapted from Dessert for Two: Small Batch Cookies, Brownies, Pies, and Cakes

More delicious holiday sweets: 

Would you like to comment?

  1. You had me at Coconut and even better, a 4 cupcake recipe. Less temptation, which is a good thing.

  2. I want one of those cupcakes....really bad!! Now I'm not going to be satisfied until I have some coconut today.

  3. Yummmm cream cheese frosting and all that yummy coconut! Those sound fantastic!

  4. totally in love with these! so so festive!

    1. Thanks Sally. Coconut is so easy to work with. The messier the better! Right up my alley.

  5. So pretty, and I just happen to have a cup of coconut in the cabinet ;)

  6. these look so pretty and anything with coconut makes me an instant fan!


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