Soft, sweet, and dressed in coconut like a little snowball—these cupcakes are the kind of winter magic you can eat. I love making these with my kids during the holidays, but honestly? They’re a treat all year long. With a tender coconut-vanilla cake and a dreamy, meringue-based buttercream that’s swirled with toasted coconut, they taste like a bakery indulgence but are totally doable at home. Let’s roll up our sleeves and make some delicious winter wonderland magic!
Why You’ll Love This Recipe
These cupcakes were inspired by a cozy snow day and a craving for something a little special but still easy enough to whip up between soccer practice and homework.
- Fluffy vanilla-coconut crumb that stays moist for days
- Toasty coconut flavor layered in every bite—from the cake to the frosting to the garnish
- Light, not-too-sweet Swiss meringue buttercream with a coconut twist
- Perfect for wintry entertaining, bake sales, or just a cozy night in
- They look impressively festive but come together with minimal stress
Ingredients Breakdown
Essentials
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) canned coconut milk (full-fat preferred)
- 1/2 cup (40 g) sweetened shredded coconut, lightly toasted
- Optional: 1/4 cup (40 g) white chocolate chips
Pro Tips
- Use full-fat coconut milk for the richest flavor
- To toast coconut: place it in a dry skillet over medium heat, stir constantly until golden, 2–3 mins
- Let the cupcakes cool fully before frosting or the buttercream will melt!
- If you don’t love Swiss meringue buttercream, swap in a whipped coconut cream frosting or simple vanilla buttercream folded with toasted coconut
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Toast 1/2 cup sweetened shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant. Set aside to cool.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat unsalted butter and sugar until pale and fluffy, about 3–4 minutes using a stand or hand mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the dry ingredients and coconut milk to the butter mixture, mixing until just combined. Start and end with the dry mixture.
- Fold in 1/2 cup toasted coconut and white chocolate chips, if using.
- Divide the batter evenly among liners (about 2–3 tablespoons per cup). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the buttercream: In a double boiler or heatproof bowl over simmering water, whisk egg whites and sugar constantly until the sugar is dissolved and mixture is warm to the touch, 160°F if using a thermometer.
- Transfer to a stand mixer and beat on high until stiff peaks form and the bowl is cool (about 8 minutes).
- Reduce speed to medium and add softened butter a few tablespoons at a time. The mixture may curdle—keep beating until smooth. Add vanilla and coconut extracts, and a pinch of salt.
- Fold in 1/2 cup toasted coconut. If needed, chill frosting for 10 minutes then whip again.
- Frost cooled cupcakes using a spoon or piping bag. Roll or lightly press the tops into the remaining toasted coconut for a snowball look.
- Top with a mini marshmallow or white chocolate snowflake if you’re feeling extra festive!
Chef’s Tips and Tricks
- Room temperature butter and eggs = even mixing and a lighter cupcake crumb
- Don’t overmix—this keeps your cupcakes tender, not tough
- No candy thermometer? Just rub the meringue base between your fingers—it should feel smooth, not gritty
- Having trouble with the buttercream? Keep whipping. It always comes together with enough patience
Recipe Variations and Serving Suggestions
- Make it tropical: Add crushed pineapple and use coconut cream instead of milk
- Chocolatey option: Add cocoa to the batter and make a coconut-chocolate buttercream
- Dairy-free: Use coconut oil or vegan butter, and a dairy-free whipped topping instead of buttercream
- Serving ideas: Pair with hot cocoa, chai lattes, or citrus fruit salad
- Party-ready: Make mini cupcakes for a bite-size version, adjusting bake time to about 12–14 minutes
FAQs
Can I make these ahead of time?
Absolutely! The cupcakes can be baked a day ahead and stored at room temperature. Frost the day of for best texture, or store frosted cupcakes in the fridge, then bring to room temp before serving.
Can I freeze these?
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost before serving. The buttercream can also be frozen separately.
What if I don’t have coconut extract?
No worries! Just double the vanilla or add a spoonful of coconut cream to the buttercream for flavor.
Recipe Card
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes (plus cooling)
Ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) coconut milk
- 1/2 cup toasted sweetened shredded coconut
- Optional: 1/4 cup white chocolate chips
- Buttercream: 4 egg whites, 1 cup sugar, 1 1/2 cups butter, 1 1/2 tsp vanilla, 1/2 tsp coconut extract, 1/2 cup toasted coconut
Instructions:
- Preheat oven to 350°F and line a 12-cup muffin tin. Toast coconut and set aside.
- Mix flour, baking powder, and salt. Cream butter and sugar. Add eggs and vanilla.
- Alternate adding dry mix and coconut milk. Fold in coconut and optional chips.
- Divide into liners and bake 18–20 minutes. Cool completely.
- Make frosting using Swiss meringue method. Fold in toasted coconut.
- Frost cupcakes and roll tops in toasted coconut. Decorate if desired.
Nutrition: ~340 calories per serving
Loved these little snowballs of joy? Let me know in the comments below, or tag me on Instagram @thekitchensaid with your cupcake creations! Don’t forget to share this recipe with your favorite fellow baker—joy is always better when shared. ❄️🧁
