Go Back
–+ servings
Snowy Coconut Dream Cupcakes

Snowy Coconut Dream Cupcakes: A Taste of Tropical Bliss

These Snowy Coconut Dream Cupcakes are a delightful tropical escape, featuring fluffy vanilla cakes topped with rich coconut frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour or cake flour for lighter texture
  • 2 teaspoons baking powder ensure it's fresh
  • ½ teaspoon salt to balance sweetness
  • ½ cup unsalted butter, softened can substitute margarine
  • 1 cup granulated sugar or coconut sugar for caramel hint
  • 2 large eggs or aquafaba for vegan option
  • 1 teaspoon pure vanilla extract opt for pure for best flavor
  • ½ cup coconut milk can substitute with whole milk
For the Frosting
  • 2 cups powdered sugar or erythritol for sugar-free
  • 8 oz cream cheese, softened or Neufchâtel for lighter option
  • 1 teaspoon coconut extract can swap with vanilla extract
Decorations
  • ½ cup shredded coconut opt for unsweetened
  • 12 pieces coconut truffles or white chocolate truffles

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until smooth.
  3. In a large mixing bowl, cream the softened butter with the sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  5. Gradually alternate adding the dry mixture and coconut milk, mixing until just combined.
  6. Fill the cupcake liners about two-thirds full and bake for 18–20 minutes.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Decoration
  1. In a bowl, beat the butter and cream cheese until smooth, then gradually add powdered sugar and coconut extract.
  2. Frost each cupcake with the coconut frosting and sprinkle with shredded coconut.
  3. Top each cupcake with a coconut truffle for a decorative touch.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients are fresh for best results. Don't overmix the batter for fluffiness.

Tried this recipe?

Let us know how it was!