Snowball Cupcakes

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Its official, the Christmas season has started in our house! The tree is up, we’ve handed out invitations for our Christmas party, and the holiday baking has started. I absolutely love holiday baking! Holiday potlucks, neighbour gifts, cookie exchanges, Christmas parties for the kids…lots of reasons to start planning out those holiday recipes now. This recipe for Snowball Cupcakes is one that both kids and adults will love. These coconut cupcakes are made using Silk Original Coconut Beverage so both the cupcake and the frosting have a delicious coconut flavour. This frosting…seriously could eat this with a spoon. Actually, I did eat some of the leftovers with a spoon. Holiday calories don’t count, right?

Coconut Cupcakes Recipe with Frosting

Coconut Cupcakes Recipe with Frosting

Coconut Cupcakes & Frosting:

Silk Original Coconut Beverage has no artificial colours or flavours and it’s free of dairy, soy, lactose, gluten, casein, egg and carrageenan. It was an excellent choice for bringing that coconut flavour into these Snowball Cupcakes.

Coconut Cupcakes Recipe with Frosting

Coconut Cupcakes Recipe with Frosting

Snowball Cupcakes
Serves: 12
This recipe makes 12 cupcakes.
  • Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup Silk Original Coconut Beverage
  • ½ cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • Frosting:
  • 5 cups powdered sugar
  • 3 tablespoons vegan butter, softened
  • 4 tablespoons Silk Original Coconut Beverage
  • 2 teaspoons vanilla extract
  • ½ cup sweetened shredded coconut
  1. Preheat over to 325F.
  2. Line muffin pan with 12 cupcake liners.
  3. In a medium bowl, stir together flour, sugar, baking soda and salt. Stir until mixed.
  4. In a large bowl, combine Silk Original Coconut Beverage, vegetable oil, apple cider vinegar and vanilla. Beat on medium speed until well mixed.
  5. Beat dry ingredients into wet ingredients. Beat just until mixed.
  6. Evenly distribute batter between 12 cupcake liners.
  7. Bake for 25 minutes.
  8. Cool completely before frosting.
  9. Frosting:
  10. Beat all frosting ingredients together until smooth.
  11. Frost cupcakes and top each cupcake with shredded coconut. This recipe makes a lot of frosting so feel free to pile it high on each cupcake!

Go ahead and eat the leftover frosting with a spoon – it will be our little secret!

Disclosure: This conversation is sponsored by Silk. The opinions and text are all mine.

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