Coconut Snowballs (Coconut Cupcakes)

This is another Barefoot Bloggers recipe chosen by Jamie, of Jaime’s Green Kitchen. While I’ve never made these cupcakes from scratch, I was given the boxed mix, available at Crate & Barrel, in my Christmas stocking one year. They were wonderful then, and I was looking forward to making them from scratch. In fact, these ended up being the perfect sweet treat to make for my week snowed in, as they remind me of little snowballs.

I made a few ingredient changes to this recipe, since I didn’t have everything on hand. I also halved the recipe, since we’re trying to eat better, and I don’t need lots of cupcakes around the house. I have no idea how this happened, but instead of the 10 cupcakes I should have gotten when I halved the recipe (full recipe would have made 18-20 cupcakes), I ended up with a dozen cupcakes and 10 mini-cupcakes. If you tend to use very little frosting, as I do, you can even half the frosting recipe below – I did and I had plenty for all of these tasty treats.

Coconut Cupcakes

Adapted from The Barefoot Contessa Cookbook

Makes: 12 cupcakes

Ingredients for the Cupcakes:

  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 c. sugar
  • 2 1/2 extra-large eggs,* at room temperature
  • 3/4 tsp. vanilla extract
  • 3/4 tsp. almond extract
  • 1 1/2 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 c. buttermilk*
  • 7 oz. (about 2 c.)  sweetened, shredded coconut
* Note: Instead of buttermilk, I used 1/2 tbs. white vinegar and then filled the measuring cup to the 1/2 cup line with milk. Also, since I had large eggs on hand instead of extra-large, I used 3 large eggs, instead of trying to halve them.

Ingredients for the Frosting:

  • 1/2 lb. (8 oz.) cream cheese, at room temperature
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3/4 lb confectioners’ sugar, sifted

Make the Cupcakes:

Preheat oven to 325F and line a muffin tin with cupcake liners.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.

Lower speed and add eggs one at a time. Scrape down the bowl, and add vanilla and almond extract, beating until combined.

With the mixer on low, add in baking powder, baking soda and salt. Add in 3/4 c. flour and half the buttermilk. Repeat. Turn off the mixer when flour and buttermilk has been just combined.

Fold in half the coconut, about 1 cup.

Fill each of the cupcake liners in the prepared pan with batter, to the top of the liner.

Bake 25-35 minutes, until a toothpick comes out clean. Let cool in the pan for 15 minutes before moving cupcakes to a wire rack to cool completely.

Make the Frosting:

In a stand mixer fitted with the paddle attachment, cream all ingredients except the confectioners’ sugar. Add the sugar and mix until smooth.

Frost the cupcakes, and sprinkle remaining coconut on top of the frosted cupcakes.

Happy Snow Days!

Bailey’s Icing (for Chocolate Cupcakes)

This idea came from Annie’s Guinness and Bailey’s Irish Cream Cupcakes. However, since we had some little kids over, I needed to make sure there were some cupcakes for them. Sooo… boxed chocolate cupcakes with vanilla icing on some, and Bailey’s Icing on others.

This recipe is supposed to be enough for 24 cupcakes… I made 2/3 of the recipe and had lots left over, so I’d recommend downsizing the icing, even for 24 cupcakes.

Baileys 2-1

Bailey’s Icing

Source: Martha Stewart’s Cupcakes (p. 214)

Baileys 1-1 Ingredients:

3 sticks unsalted butter
1 lb. (4 c.) confectioners’ sugar
3 Tbs. Bailey’s Irish Cream liquer
1/2 tsp. vanilla extract

    With an electric mixer, beat butter at medium-high speed until smooth.

    Reduce speed and add confectioners’ sugar one cup at a time. Beat well after each addition, increasing the speed as you go. You’ll beat for about 5 minutes total.

    Add Baileys and vanilla until smooth.

    Keeps for up to 5 days in an airtight container in the fridge (bring to room temperature and beat on low speed until smooth before serving).


    Raspberry Cheesecake Cupcakes

    Raspberry Cheesecake Cupcakes

    I have never liked Martha Stewart, but I was given a copy of her Cupcakes book. I’ve been gradually testing out some of the simpler recipes, that didn’t require quite as many ingredients or as many hours on the icings.  🙂

    This one was pretty easy to make, particularly with a few adjustments. I’m making it for two different occasions, figuring that I could probably freeze any leftovers, as you would with a larger cheesecake purchased from a BJs or other store. Enjoy!

    Raspberry Cheesecake Cupcakes

    Source: adapted from Martha Stewart’s Cupcakes (pg 99), also found online here

    Makes 24 cupcakes


    • 1  c. ground graham crackers (about 8 sheets)
    • 3 Tbs. unsalted butter, melted
    • 1 1/2 c. plus 5 Tbs. sugar
    • 1 container (6 oz.) fresh raspberries or 4 oz. frozen raspberries
    • 2 lbs. of cream cheese, at room temperature
    • pinch of salt
    • 1 tsp. vanilla extract
    • 4 large eggs, at room temperature

    Preheat & Prepare: Preheat the oven to 325. Prepare the muffin tins with paper liners.

    Make the Graham Cracker Crust: Combine graham crackers, butteNov 09 Rasp Cheesecake Cupcakes 002-1r and 3 Tbs. sugar in a small bowl. Mixture may seem dry, but that’s ok! Put about 1 tablespoon of mixture into each muffin cup and press flat. Bake for 5 minutes. Let cool.

    Nov 09 Rasp Cheesecake Cupcakes 004-1Make the Raspberry Sauce: In a mini food processor or with an immersion mixer, puree raspberries until smooth, about 30 seconds. If using frozen raspberries, the mixture will be very thick – you probably won’t be able to get much juice out of it if you’re straining it. If using fresh raspberries, strain mixture with a sieve, keeping the liquid and discarding the solid parts.

    Stir in 2 Tbs. sugar and set aside.

    Make the Cheesecake: With a hand mixer, beat cream cheese until light and fluffy. Add sugar; beat to combine. Add salt and vanilla; beat to combine. Add eggs, one at a time, while keeping the mixer on.

    Pour a little over 1/8 a cup of the cream cheese filling in each of the prepared muffin tins. The mixture should fill the muffin cups about 3/4 of the way. Add half a teaspoon of the raspberry sauce (I used almost a full teaspoon of the frozen raspberries). Make a swirl with a toothpick.

    Nov 09 Rasp Cheesecake Cupcakes 010-1

    Cook: at 325 until the filling has set, about 30 minutes. Let cool.

    Refrigerate the cooled cupcakes for at least 4 hours, or up to 5 days in an airtight container.

    Nov 09 Rasp Cheesecake Cupcakes 011-1