Snowball Cupcakes( STEP BY STEP RECIPE WITH PHOTOS)
These adorable Snowball Cupcakes are fluffy, moist cupcakes, crowned with a cloud of creamy frosting, and then rolled in a blanket of sweet, snowy coconut. These delightful Snowball Cupcakes treats are the perfect way to bring winter magic to any celebration.
what are Snowball Cupcakes?
Snowball Cupcakes are a festive and delicious treat typically made with vanilla or chocolate cupcakes, topped with a fluffy, creamy frosting, and then rolled in shredded coconut to resemble snowballs. They’re often associated with the holiday season and are known for their visually appealing appearance and sweet, coconutty flavor profile, offering a delightful combination of textures and tastes.
what are the Ingredients for Snowball Cupcakes:
For the Cupcakes:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4teaspoon salt
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup oil
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon vinegar
For the Coconut Frosting:
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
The Snowball Garnish:
- 1/2 cup shredded coconut
how to make Snowball Cupcakes:
STEP1: Make the Cupcakes:
- Prepare the Oven and Pan: Preheat your oven to 175°C. Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, beat together the sugar, eggs, and vanilla extract then add the buttermilk and oil, mixing until combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
STEP2: Make the Frosting:
- Chill: Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Cold equipment helps the cream whip properly. Also, make sure your heavy whipping cream is very cold.
- Pour: Pour the cold heavy whipping cream into the chilled bowl.
- Whip: Start mixing with an electric mixer at low speed. Gradually increase the speed to medium-high.
- Sweeten & Flavor (Optional): Once soft peaks begin to form (the cream slightly holds its shape but droops over), add sugar (powdered or granulated), any desired flavorings (vanilla extract, etc.), and the coconut( OPTIONAL)Continue whipping.
- Achieve Desired Consistency: Stop mixing when you reach the desired consistency. Soft peaks will curl over gently. Medium peaks stand up more but the tip still folds over. Stiff peaks stand straight up. Be careful not to over-whip, as it can turn grainy.
STEP3: Assemble the Snowball Cupcakes:
- Frost the Cupcakes: Once the cupcakes are completely cool, use a spatula or a piping bag to frost the tops generously with the whipping cream frosting. Aim for a rounded, dome-like shape.
- Coat with Coconut: Pour the shredded coconut into a shallow dish. Gently roll each frosted cupcake in the coconut, completely covering the frosting. You may need to press the coconut lightly to help it adhere.
- Chill (Optional): For the best flavor and a more stable frosting, chill the Snowball Cupcakes in the refrigerator for at least 30 minutes before serving. This will also help set the coconut.
STEP4: Serve and Enjoy:
- Serve the Snowball Cupcakes chilled or at room temperature. They’re perfect for holiday parties, potlucks, or any special occasion!
Pro Tips & Variations for Snowball Cupcakes:
- Don’t Overmix: Overmixing the cupcake batter can result in tough cupcakes.
- Use Room Temperature Ingredients: This helps the ingredients emulsify properly.
- Adjust Sweetness: If you prefer a less sweet frosting, reduce the amount of powdered sugar slightly.
- Storage: Store leftover Snowball Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- Use a chilled bowl and whisk to help the whipped cream form more easily and evenly.
- Use cold heavy cream: for best results Use cold heavy cream.
- Make-Ahead: You can bake the Snowball Cupcake and make the frosting a day in advance. Store the cupcakes unfrosted at room temperature and the frosting in the refrigerator. Frost the cupcakes just before serving.
- Frosting Variations: Experiment with different extracts like almond or coconut for a unique twist on the frosting. You can also add a pinch of salt to the frosting to balance the sweetness.
- Alternative: If you don’t like coconut, you can use mini marshmallows to coat the frosting instead for a similar snowball effect.
frequently asked questions
Here are some frequently asked questions to make Snowball Cupcakes recipe:
What type of cake is best for Snowball Cupcakes?
A vanilla or yellow cake is ideal, as they provide a neutral flavor base that complements the chocolate frosting.
How long do I need to bake the cupcakes?
Bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Can I make the frosting ahead of time?
Yes, the frosting can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
How do I ensure the cupcakes are evenly coated with frosting?
Use a piping bag to pipe a generous amount of frosting onto each cupcake, then use a spatula or offset spatula to spread it evenly and create a smooth surface.
What’s the best way to store Snowball Cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Snowball Cupcakes(STEP-BY-STEP RECIPE WITH PHOTOS)
Course: Cupcakes, DessertsCuisine: AmericanDifficulty: MediumServings
18
servingsPrep time
20
minutesBaking time
20
minutesCalories
300
kcalResting Time:
30
minutesTotal time
1
hour10
minutesIngredients
- For the Cupcakes:
2 1/2 cups flour
1 teaspoon baking powder
1/4teaspoon salt
1 1/2 cups sugar
1 cup buttermilk
1/2 cup oil
2 large eggs
2 teaspoons vanilla
1/2 teaspoon vinegar
- For the Coconut Frosting:
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
- The Snowball Garnish:
1/2 cup shredded coconut
Directions
- STEP1: Make the Cupcakes:
- Prepare the Oven and Pan: Preheat your oven to 175°C. Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Combine Wet Ingredients: In a separate large bowl, beat together the sugar, eggs, and vanilla extract then add the buttermilk and oil, mixing until combined.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. - STEP2: Make the Frosting:
- Chill: Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Cold equipment helps the cream whip properly. Also, make sure your heavy whipping cream is very cold.
Pour: Pour the cold heavy whipping cream into the chilled bowl.
Whip: Start mixing with an electric mixer at low speed. Gradually increase the speed to medium-high.
Sweeten & Flavor (Optional): Once soft peaks begin to form (the cream slightly holds its shape but droops over), add sugar (powdered or granulated), any desired flavorings (vanilla extract, etc.), and the coconut( OPTIONAL)Continue whipping.
Achieve Desired Consistency: Stop mixing when you reach the desired consistency. Soft peaks will curl over gently. Medium peaks stand up more but the tip still folds over. Stiff peaks stand straight up. Be careful not to over-whip, as it can turn grainy. - STEP3: Assemble the Snowball Cupcakes:
- Frost the Cupcakes: Once the cupcakes are completely cool, use a spatula or a piping bag to frost the tops generously with the whipping cream frosting. Aim for a rounded, dome-like shape.
Coat with Coconut: Pour the shredded coconut into a shallow dish. Gently roll each frosted cupcake in the coconut, completely covering the frosting. You may need to press the coconut lightly to help it adhere.
Chill (Optional): For the best flavor and a more stable frosting, chill the Snowball Cupcakes in the refrigerator for at least 30 minutes before serving. This will also help set the coconut. - STEP4: Serve and Enjoy:
- Serve the Snowball Cupcakes chilled or at room temperature. They’re perfect for holiday parties, potlucks, or any special occasion!
