Snowball Coconut Cupcakes

Snowball Coconut Cupcakes


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Tired of baking the typical chocolate and vanilla cupcakes? Ditch the boring cupcakes and bake these Snowball Coconut Cupcakes. The delicious homemade cream cheese icing will have the kids craving this fun and festive dessert.

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Time needed

15-20 min preparation + 25-35 min cooking

Serving Size / Yield

6-8 servings


  • 3 sticks of unsalted butter, room temperature
  • 2 cups of sugar
  • 5 large eggs
  • 2 teaspoons of vanilla extract
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup of buttermilk
  • 14 ounces of sweetened, shredded coconut
  • Cream Cheese Icing:
  • 1 pound of cream cheese
  • 3 sticks of unsalted butter, room temperature
  • 1 ½ teaspoon of vanilla extract
  • 1 ½ pounds of confectioners’ sugar, sifted

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Preheat the oven to 350F.
Using a large mixing bowl with an electric mixer, mix together the butter and sugar until it appears light and fluffy on medium high speed. Lower the speed and add in the eggs one at a time. As you add in the eggs, blend the mixture in between. Then add the vanilla extract and mix it with the wet ingredients.
In a separate bowl, sift together the flour, baking soda, and salt. Slowly add the buttermilk with the dry ingredients and mix well. Fold in the shredded coconut into the batter.
Using a muffin pan with paper liners, fill in each liner with batter. Bake for 25-35 minutes or until the top of the cupcake have a nice golden brown .Allow those to cool in the pan for 15 minutes and move them to cooling rack.
While the cupcakes are cooling, begin to make the cream cheese icing.
In a medium mixing bowl with an electric mixer, mix together the cream cheese, butter, and vanilla extract. Slowly pour in the confectioners’ sugar and continue to mix on low speed until the icing appears smooth.
Frost the cupcakes with icing and sprinkle the remaining shredded coconut.

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