Classic coconut cupcakes topped with a swirl of vanilla buttercream. A winter wonderland inspired dessert that pairs well with a glass of milk or a mug of hot chocolate!
We finally got some decent snowfall! 🙂 I’ve been dying, eh-hem, I mean the KIDS have been dying to get outside to make a snowman, but the snow has either been too wet, too dry or gone too quick to make it happen. Last weekend we were blessed with perfect packing snow!!! You can scroll down to see our little snowman family…..by this point my youngest daughter had completely lost interest in taking pictures. As usual. 😉
Winter is my second favorite season (autumn definitely takes the cake), so making a frozen inspired dessert is always a treat! Snow white coconut studding a buttery vanilla cupcake topped with the most delicious, creamy, homemade vanilla frosting…..it doesn’t get much better than that! We enjoyed our cupcakes with ice cold milk, but they would pair equally well with hot chocolate. The icing on the cake? The little snowflake decorations I found in the clearance bin after Christmas at my local grocery store. Enjoy!
- 1 1/2 cups cake flour (I use the Swans Down brand)
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup milk (I use 2% milk)
- 1/2 cup unsweetened flaked coconut
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk
- Preheat the oven to 350 degrees Fahrenheit.
- Line two muffin tins with baking cups.
- In a large bowl whisk together the cake flour, baking powder and salt.
- Using a stand mixer with a whisk attachment or a hand mixer with double beaters, cream butter for one minute.
- Add the sugar and beat on medium speed until creamy, about two minutes.
- Add the eggs one at a time, on low speed, until each egg is incorporated.
- Scrape down the bowl with a spatula.
- Add the vanilla and 1/4 cup milk, mix on low speed to incorporate.
- Add half the dry ingredients, mix on low speed to incorporate.
- Add the remaining milk and dry ingredients, mix on low speed to incorporate.
- Fold the coconut into the batter with a spatula.
- Fill each baking cup about half full.
- Bake for 18 - 22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Cool completely before frosting.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream butter on medium speed for one minute.
- Add 2 cups of powdered sugar, along with the milk and vanilla, and beat on low speed until incorporated.
- Add 1 cup of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes.
- *Frosting should be light and fluffy. For a thicker consistency, add more powdered sugar. For a thinner consistency, add more milk. I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspoon of milk at a time.
- Frost cupcakes using a piping bag fitted with a French star tip or spread frosting on cupcakes with an offset spatula.
- Dust with powdered sugar and sprinkle with flaked coconut. (optional)