Snowball Coconut Cupcakes

I find this time of year a little weird. The days finally get a little longer in terms of daylight and I can greet the sun rise in the late morning and it sticks around until before dinner. But I know the long haul of winter is still going strong.

Making the most of the snowy season and embracing the chill is a little difficult after the holiday sparkle has faded. Leading up to the holidays and the celebrations to come is the easy part. I look forward to cute cozy sweaters, fashionable boots and hell even winter tights.

After about 2 months of putting on the layers though, it gets to be a little tiresome. The days of heading out the door after putting on some more layers are often met with dread.

The dress and undress ritual of mitts, toque, scarf, coat and boots are filled with angst over searching for missing items. The kicker is that most of time it’s not my stuff I get roped into searching for. Yup, my family members are the ones with the magically disappearing articles.

My daughter received a new snow suit this winter as the last one was literally a ‘suck it in’ to do up the zipper near the tail end of winter. By the 2nd day of wearing said suit to school the matching scarf was MIA along with 1/2 of a pair of mitts. Searching the astonishing overflowing bin of ‘lost’ but found winter treasures came up short on the scarf, but the mitt was found after a morning scouring of the playground.

But its times like these that I try to go back to when winter was of a simpler time. The memories of snowball fights, making tunnels and running in for hot chocolate as a kid are some of the best ones I remember. Finding the fun in the winter is also a treasure.

It is all the fun and games of winter and once it  finally turns to the warmer side of things I sometimes feel saddened. Not so much about the inconvenience part, but about not going skating one more time or sledding down the hill that is a close walk away. Once the snow is gone it is forgotten until the late autumn crisp air returns. Last year there was not really enough snow to build a snowman or a fortress fit for an Ice Queen. It was both a relief, but also a loss.

Again this year there isn’t quite enough snow for ‘Frosty’ to appear, but we can make some memories in the kitchen with these snowball cupcakes.

As long winter sometimes seems, it is time to wear your favourite sweater before the chance is over and to curl up under the comfort of a blanket and snuggle with someone you love. The perfect excuse to cozy up and share a snowball.


Snowball Coconut Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 24

Snowball Coconut Cupcakes

Winter is here and that means snowball fight!


    Coconut Cupcakes
  • 1 1/2 cups butter, room temperature
  • 2 cups sugar
  • 5 eggs, room temperature
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup shredded coconut
  • Coconut Cream Cheese Icing
  • 2- 8oz packages of cream cheese, room temperature
  • 1 1/2 cups butter, room temperature
  • 1 tsp vanilla
  • 5 cups icing sugar
  • 1/2 cup shredded coconut
  • Blue crystal sprinkles for decoration


    Coconut Cupcakes
  1. Preheat over to 350 degrees. Prepare muffin tins by placing paper cupcake liners in each one.
  2. In a stand mixer, cream the butter and sugar until light and fluffy. A one egg at a time and ensuring that it is fully combined before adding the next egg.
  3. In a large bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl add the vanilla to the buttercream.
  4. Add 1/3 of the flour mixture to the stand mixer creamed butter and mix until combined. Add in 1/2 the buttermilk mixture and combine. Repeat until all the flour and buttermilk has been incorporated.
  5. Add in the shredded coconut until just mixed in.
  6. Scoop the mixture into the prepared cupcake liners and bake for 25-30 minutes until baked or when a toothpick inserted into the middle comes out clean. Remove from heat and let cool on a wire rack.
  7. Coconut Cream Cheese Icing
  8. With a stand mixer, cream together the cream cheese and butter light and fluffy. Add in the icing sugar one cup at a time until fully combined. Add in the vanilla. Fill a piping bag and attach your favourite decorating tip. Decorate the tops of the cupcakes and sprinkle with the coconut and blue crystal sprinkles.
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