You may have noticed with recipes like Amazing Oatmeal Coconut Chocolate Chip Cookies and Enchanting Orange Coconut Cake, amongst others , that I’ve got a thing for coconut. I explained it in the latter recipe, but growing up spending weeks at a time in the Caribbean really influenced my tastes, giving my a propensity towards flavours like coconut, vanilla, and rum. I wanted to make something fun and festive, and these cute cupcakes with their tops that look like snowballs fit the bill, so I hope you enjoy!

Coconut Cupcakes

Ingredients

Cupcakes

1 cup butter

1¾ cups sugar

4 eggs

2 teaspoons pure vanilla extract

2¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup coconut milk

1 cup sweetened grated coconut

Icing

½ cup butter

3 cups icing sugar

¼ cup + 3 tablespoons coconut milk

1 teaspoon pure vanilla extract

¾ cup sweetened grated or flaked coconut

Directions

Preheat oven to 350oF and line two muffin tins with cups.

With an electric mixer, cream butter until light. Add sugar gradually and beat until fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla.

In a medium bowl, whisk flour with baking powder and salt. Gradually add to butter mixture, alternating with coconut milk, beginning and ending with the flour. Stir in coconut.

Spoon batter into cups, filling almost to top. Bake for 20-25 minutes, or until cake tester comes out clean. Move to wire racks and cool completely.

While cupcakes are cooling, beat butter with an electric mixer until light. Add 2 cups sugar, coconut milk, and vanilla, and beat until very fluffy. Gradually add the remaining sugar until spreadable.

Once cooled, lightly brush cupcake tops with the remaining coconut milk. Pour coconut into a small bowl. Spread icing on cupcakes and dip & roll tops in coconut. Enjoy!

Inspiration: Bonnie Stern