Frosted Coconut Snowball Cupcakes are soft, fluffy vanilla cupcakes topped with rich cream cheese frosting and coated in sweet shredded coconut for a festive snowball look. Inspired by classic snowball cakes, these cupcakes deliver a perfect mix of creamy frosting, tender crumb, and coconut flavor in every bite. They’re simple to make, beautiful to serve, and ideal for winter celebrations, holiday gatherings, or anytime you’re craving a cozy coconut dessert. If you love coconut treats or want an easy show-stopping recipe, these cupcakes are the perfect addition to your baking list.
Ingredients for Frosted Coconut Snowball Cupcakes
List of Ingredients With Measurements
FOR THE CUPCAKES:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup full-fat sour cream
- ½ cup whole milk
FOR THE FROSTING:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
TOPPING:
- 1 ½ cups sweetened shredded coconut
Optional Ingredient Substitutions
- Sour cream: Swap with full-fat Greek yogurt for similar moisture.
- Whole milk: Use coconut milk for stronger coconut flavor.
- Cream cheese frosting: Substitute with vanilla buttercream if preferred.
- Shredded coconut: Unsweetened coconut works for a less sweet finish.
- All-purpose flour: A 1:1 gluten-free baking blend can be used if needed.
How to Make Frosted Coconut Snowball Cupcakes
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Proper preheating ensures even baking and a perfectly risen cupcake. Line a standard 12-cup muffin tin with paper liners. This prevents sticking and also makes rolling the frosted cupcakes in coconut easier later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This step helps distribute the leavening agent throughout the batter so your cupcakes rise evenly and maintain a fluffy texture.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed for about 2 minutes. You’re looking for a pale, fluffy mixture—this aeration is essential for light, tender cupcakes.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to ensure the batter emulsifies properly. Stir in the vanilla extract to build a rich, aromatic base flavor.
Step 5: Add the Sour Cream
Mix in the full-fat sour cream until the batter becomes smooth. Sour cream adds moisture, richness, and helps develop a soft, tender crumb that holds up well under frosting.
Step 6: Combine Wet and Dry Ingredients
Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Pour in the milk, stirring gently to loosen the batter. Add the remaining dry mixture and mix once more. Avoid overmixing—stop as soon as the flour streaks disappear to prevent dense cupcakes.
Step 7: Fill the Cupcake Liners
Spoon the batter into the prepared liners, filling each about two-thirds full. This ensures the cupcakes rise without overflowing.
Step 8: Bake
Place the muffin tin in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Overbaking leads to dryness, so keep an eye on them.
Step 9: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack. They must cool completely before frosting, or the frosting will melt.
Step 10: Make the Frosting
In a large bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition. Finish with the vanilla extract and a pinch of salt, then beat until the frosting becomes light, fluffy, and spreadable.
Step 11: Frost the Cupcakes
Using a cookie scoop or spoon, place a rounded mound of frosting onto each cooled cupcake. Shape it into a dome to create the iconic “snowball” look.
Step 12: Add the Coconut Topping
Place the shredded coconut in a shallow bowl. Gently roll or press each frosted cupcake into the coconut until the frosting is fully coated. Rotate each cupcake to achieve an even snowy finish.
How to Serve Frosted Coconut Snowball Cupcakes
Best Ways to Serve Frosted Coconut Snowball Cupcakes
These cupcakes are best enjoyed slightly chilled or at room temperature. The coolness enhances the snowball effect and keeps the frosting firm while still soft and creamy. They’re ideal for holiday dessert tables, snowy-themed parties, bridal showers, and cozy family get-togethers. You can serve them individually on decorative cupcake stands or arrange them in a snowy cluster for a magical winter display.
Serving Suggestions or Pairings
Pair these cupcakes with warm beverages like hot cocoa, chai tea, spiced lattes, or peppermint coffee for a delightful winter contrast. For adults, they also complement coconut rum cocktails or vanilla-infused drinks. If you’re serving them at a party, consider pairing with light fruit platters, chocolate-dipped strawberries, or a simple vanilla pudding dessert to balance the coconut richness. You may also decorate them with mini snowflake sprinkles or edible pearls for added charm.
How to Store Frosted Coconut Snowball Cupcakes
Proper Storage Methods
Because these cupcakes contain cream cheese frosting, the safest way to store them is in an airtight container in the refrigerator. This keeps the frosting fresh, prevents drying, and maintains the dome shape. Store them in a single layer to avoid flattening the coconut coating.
Tips for Reheating or Freezing
- To serve: Allow refrigerated cupcakes to sit at room temperature for 15–20 minutes before eating.
- To freeze: Freeze unfrosted cupcakes for up to 2 months in airtight bags.
- Freezing frosted cupcakes: You can freeze them fully decorated by placing them on a tray in the freezer for 1 hour, then transferring them to airtight containers. Thaw overnight in the refrigerator.
Tips to Make Frosted Coconut Snowball Cupcakes
Common Mistakes to Avoid
- Overmixing the batter: This creates dense cupcakes. Mix only until ingredients combine.
- Frosting warm cupcakes: Doing so melts the frosting—always cool completely.
- Using low-fat dairy: It affects the cupcake’s softness and moisture. Full-fat ingredients work best.
- Packing the flour: Spoon and level flour to avoid heavy, dry cupcakes.
- Skipping the salt in frosting: The pinch of salt balances sweetness and enhances flavor.
Helpful Tips for Better Results
- Use room-temperature butter and eggs to ensure smooth creaming.
- Toast half the coconut lightly if you want a mix of texture and color.
- Add ½ teaspoon coconut extract to the batter for stronger coconut flavor.
- For a cleaner “snowball” look, scoop frosting into a perfectly round mound before rolling in coconut.
- Chill frosted cupcakes for 10 minutes before coating—this helps the coconut stick evenly.
Part 7: Variations of Frosted Coconut Snowball Cupcakes (Word Count: ~200)
Suggested Variations or Twists
- Chocolate Coconut Snowballs: Add cocoa powder to the batter or fill cupcakes with chocolate ganache.
- Lemon Coconut Snowballs: Add lemon zest to the batter and a touch of lemon juice to the frosting.
- Raspberry-Filled Snowballs: Inject raspberry jam into each cupcake before frosting.
- Coconut Almond Cupcakes: Add almond extract and top with slivered almonds under the coconut layer.
- Mini Snowballs: Make bite-sized versions using a mini muffin tin.
Adjustments for Dietary Preferences
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Dairy-free: Replace butter with vegan baking sticks, cream cheese with vegan cream cheese, and milk with coconut milk.
- Lower sugar: Use unsweetened coconut and reduce frosting sugar by ½ cup.
- Egg-free: Use ¼ cup unsweetened applesauce or 2 flax eggs as a replacement.
FAQs
What can I do if the dish isn’t turning out right?
If your cupcakes come out dense, the batter may have been overmixed—mix gently next time. If they’re dry, you may have packed the flour or baked too long. If the frosting is too soft to hold a dome shape, chill it for 10–15 minutes before scooping. If the coconut won’t stick, add slightly more frosting or apply it while the frosting is still soft.
Can I make this ahead of time?
Yes! These cupcakes actually taste even better the next day as the coconut flavor develops. You can bake the cupcakes a day in advance and frost them when ready to serve. Frosted cupcakes can also be prepared up to 24 hours ahead and stored in the fridge. For long-term prep, freeze the cupcakes unfrosted and decorate them on serving day.
What can I substitute for ingredients?
You can swap whole milk with coconut milk, sour cream with Greek yogurt, or cream cheese frosting with a light vanilla buttercream. For stronger coconut flavor, use coconut extract. If you don’t have shredded coconut, flaked coconut works too—just pulse it slightly to make it finer for better coating.
