Coconut Snowball Cupcakes

These Coconut Snowball Cupcakes soft and fluffy with the perfect amount of coconut flavor. Plus, the sweetened shredded coconut that's added on top makes them look like little snowballs just waiting to be thrown!

You'll start off by making the cupcakes. While those bake you'l make the coconut buttercream. Then it's just a matter of assembling them and adding the sweetened shredded coconut on top.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat your oven to 350º F. Prepare a cupcake pan with muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a small bowl whisk together the vegetable oil, egg, coconut milk, and coconut water.

Pour the wet mixture into the dry mixture and use a handheld mixer to mix them just until combined. Add in the shredded coconut and mix a few seconds more.

Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.

Bake for 19-21 minutes until a toothpick inserted in the center comes out clean.

Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Cream together the butter on medium speed for 2-3 minutes until smooth. Sift in the powdered sugar and mix on low just until combined. Scrape down the sides of the bowl, add in coconut milk and mix a few seconds more.

Scoop the coconut buttercream into a pastry bag fitted with a large piping tip like Ateco 807.

Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out.

Top with coconut until the frosting is fully covered. Repeat with all remaining cupcakes. Enjoy!

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