Vanilla Coconut Snowball Cupcakes

Vegetarian
Vanilla Coconut Snowball Cupcakes
45 min.
13
411kcal
100%sweetness
9.73%saltiness
4.98%sourness
1.26%bitterness
7.17%savoriness
40.63%fattiness
0%spiciness

Ingredients

  • 1.5 cups flour all-purpose
  • 1.5 teaspoons double-acting baking powder 
  • 0.3 teaspoon salt 
  • 0.5 cup butter cut into small pieces at room temperature (1 stick)
  • 0.8 cup sugar 
  • 1.5 teaspoons vanilla extract 
  • large eggs 
  • 0.5 cup milk at room temperature
  • cup cream sour
  • 0.7 cup coconut flakes plus more for topping
  • 0.7 cup coconut flakes plus more for topping
  • tablespoons butter softened
  • 0.5 cup cream sour
  • 0.5 teaspoon vanilla 
  • cups powdered sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • hand mixer
  • toothpicks
  • muffin tray

Directions

  1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
  2. Whisk flour, baking powder and salt together in a small bowl; set aside.
  3. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time.
  4. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
  5. Stir in sour cream and coconut.
  6. Fill cupcake wells about 3/4 of the way.
  7. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
  8. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
  9. For the frosting beat the butter, sour cream and vanilla together until fluffy.
  10. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.
  11. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Nutrition Facts

Calories411kcal
Protein3.91%
Fat44.57%
Carbs51.52%

Properties

Glycemic Index
28.85
Glycemic Load
16.3
Inflammation Score
-4
Nutrition Score
6.0178260869565%

Taste

Sweetness:
100%
Saltiness:
9.73%
Sourness:
4.98%
Bitterness:
1.26%
Savoriness:
7.17%
Fattiness:
40.63%
Spiciness:
0%

Nutrients percent of daily need

Calories:411.42kcal
20.57%
Fat:20.81g
32.02%
Saturated Fat:13.7g
85.63%
Carbohydrates:54.13g
18.04%
Net Carbohydrates:52.32g
19.03%
Sugar:40.75g
45.27%
Cholesterol:68.8mg
22.93%
Sodium:190.59mg
8.29%
Alcohol:0.21g
1.18%
Protein:4.11g
8.21%
Manganese:0.35mg
17.31%
Selenium:10.37µg
14.81%
Vitamin B2:0.18mg
10.85%
Vitamin A:494.08IU
9.88%
Phosphorus:91.18mg
9.12%
Vitamin B1:0.13mg
8.85%
Folate:32.71µg
8.18%
Calcium:77.3mg
7.73%
Fiber:1.81g
7.25%
Iron:1.19mg
6.6%
Copper:0.1mg
5.19%
Vitamin B3:0.95mg
4.76%
Magnesium:16.14mg
4.03%
Vitamin B5:0.39mg
3.87%
Potassium:125.05mg
3.57%
Zinc:0.52mg
3.44%
Vitamin E:0.49mg
3.24%
Vitamin B12:0.19µg
3.22%
Vitamin B6:0.06mg
3.13%
Vitamin D:0.26µg
1.71%
Vitamin K:1.28µg
1.22%
Source:Foodista