Summary

The recipe Vanilla Coconut Snowball Cupcakes can be made in about around 45 minutes. For 52 cents per serving, you get a dessert that serves 13. Watching your figure? This lacto ovo vegetarian recipe has 412 calories, 4g of protein, and 21g of fat per serving. 9 people found this recipe to be scrumptious and satisfying. This recipe is typical of American cuisine. It is brought to you by Foodista. Head to the store and pick up regular milk, , salt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so tremendous. Users who liked this recipe also liked Coconut Snowball Cupcakes, Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting, and Vanilla Bean-Coconut Cupcakes with Coconut Frosting.

Instructions

Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners. Whisk flour, baking powder and salt together in a small bowl; set aside. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition. Stir in sour cream and coconut. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini). Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Ingredients

• 1 All-Purpose Flour
• 2 Baking Powder
• 3 Salt
• 4 (1 stick) Butter, at room temperature, cut into small pieces
• 5 Sugar
• 6 Vanilla Extract
• 7 s Eggs
• 8 Coconut or Regular Milk, at room temperature
• 9 Sour Cream
• 10 Unsweeted Coconut Flakes, plus more for topping
• 11 Butter, softened
• 12 Sour Cream
• 13 Vanilla
• 14 Confectioners's Sugar

Directions

• 1 Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
• 2 Whisk flour, baking powder and salt together in a small bowl; set aside.
• 4 Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
• 5 Stir in sour cream and coconut.
• 6 Fill cupcake wells about 3/4 of the way.
• 7 Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
• 8 Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
• 9 For the frosting beat the butter, sour cream and vanilla together until fluffy.
• 11 Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.