These coconut snowball cupcakes are inspired by snowball fights. They are one of my favourite parts of winter. Although I don’t think I have ever made a perfectly round snowball, I mean has anyone?

I first had the idea for this recipe back in the spring and I am so excited that it is finally acceptable to make them.

To make these cupcakes extra coconutty I used desiccated coconut in the cupcake batter. I then decorated with vanilla buttercream and more coconut for a snow ball effect.

Trust me these cupcakes are EPIC and totally worth the six month wait to make them.

Coconut Snowball Cupcakes

So to make the cupcakes I followed a similar recipe and method to my Funfetti Cupcakes and Vanilla Cupcakes.

Before I started baking I lined my baking tray with cupcake cases. I use these Iced Jems Christmas Baking Cups. These baking cups are perfect as they are flat bottomed so you can bake them on a flat baking tray. They also come in so many different colours and designs.

I started by creaming (check out my Baking Terminology Page) together with the butter and sugar until lovely and creamy.

Next, I added in the flour, eggs, baking powder, vanilla extract and coconut until completely incorporated. You shouldn’t need to mix the batter for too long. Just until all ingredients are incorporated and then stop.

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I get asked a lot of questions about overbeaten cake mixture and it doesn’t need to be beaten for a long period of time. Just enough until all the ingredients and incorporated and smooth.

Spoon the mixture into your cupcake cases. You want them to be ¾ full as they will rise in the oven and you don’t want them to overflow.

Everyone has their own way for filling cupcake cases personally I use a small ice cream scoop. It is perfect for making sure each cupcake has the same amount of filling.

Bake your cupcakes in the oven until they are golden brown in colour or spring back when touched.


For the top of these cupcakes I used vanilla buttercream. I mixed the butter, icing sugar and vanilla extract together until the buttercream was thick and creamy.

For the buttercream you must use unsalted butter. If you use a baking spread like Stork then your buttercream will be too soft and won’t hold its shape when piped.

If you find buttercream too sweet you can add a pinch of salt. This will make them less sweet.

Next, I poured my desiccated coconut into a bowl.

I used a large round nozzle to pipe the buttercream. I started from the centre of the cupcake and piped outward. Then I dipped my cupcakes into the coconut. If your buttercream is too soft when you do this your buttercream will fall off.

Dip the cupcake in the coconut until the top is completely covered in coconut. If you want to make them a bit extra why not sprinkle over some edible glitter.

To Make the these Cupcakes Extra

To make these cupcakes super OTT why not add a hidden coconut cream centre. All you need to do is whip up coconut cream around 200g. Remove the centre of your cupcakes using s cupcake corer. Spoon the cream into the centre of the cupcakes and then decorate with your buttercream.

If you add the coconut cream you will need to keep these cupcakes refrigerated.



Mixing Bowls


Cake Tester

Cupcake Corer

Muffin Tray

Piping Tip

Piping Bag

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 You don’t need to add the coconut to the cupcake if you don’t want. Just make vanilla cupcakes and add the coconut as decoration.

Check out ‘to make these cupcakes extra’ section for another alternative.

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Coconut Snowball Cupcakes

Sarah Mark
These coconut snowball cupcakes are inspired by snowball fights. They are one of my favourite parts of winter. Although I don’t think I have ever made a perfectly round snowball, I mean has anyone?
5 from 2 votes
Prep Time 20 mins
Cook Time 17 mins
Decorating Time 45 mins
Total Time 1 hr 22 mins
Servings 12 cupcakes


For the Cupcakes

  • 145 g Unsalted Butter or Stork
  • 145 g Caster Sugar
  • 145 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 100 g Deiccated Coconut

For the Decoration

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 150 g Desiccated Coconut


To Make the Cupcakes

  • Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, eggs, baking powder and coconut and whisk until all combined.
  • Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.

To Make the Buttercream

  • While the cupcakes are cooling make the buttercream.
  • In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
  • Spoon the mixture into your piping bag with a circular nozzle and pipe onto the top of your cupcakes.
  • Pour your coconut into a bowl.
  • Dip the top of the cupcakes into the coconut until they are completely covered.
  • Enjoy!

If you do have any questions about these Coconut Snowball Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page. 


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