Coconut Lime Snowball Cupcakes
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 3.82 ounces
Ingredients
Cupcake Batter
1 cup water, room temperature
5 tablespoons canola oil
1 tablespoon vanilla extract
2 ½ teaspoons vinegar, distilled, white
1 teaspoon lime juice
1 ¾ cup all-purpose flour
1 cup sugar, white, granulated
2 tablespoons lime zest
1 ½ teaspoon baking soda
No Butter Buttercream
¼ cup coconut oil, solid
¼ cup non-dairy butter, unsalted
2 cups sugar, white, powdered
4 ½ teaspoons non-dairy milk, soy, unsweetened
1 teaspoon vanilla extract
Coconut Topping
2 cups coconut, unsweetened, shredded
Preparation
- For Cupcake Batter: In the bowl of a stand mixer, combine water, canola oil, vanilla extract, vinegar, and lime juice and mix well with a paddle attachment.
- Add flour, white sugar, lime zest, and baking soda to the mixer. Stir on low until batter is smooth and thoroughly combined. Do not over mix.
- Preheat oven to 350°F. With a #20 yellow scoop, portion batter into lined muffin pan. Bake for 15 minutes or when cupcake springs to the touch. Rotate pan halfway through baking.
- For No Butter Buttercream: In a stand mixer, add coconut oil and butter and beat with paddle attachment until light and fluffy. Scraping bowl occasionally. Then add sugar in two additions and mix to fully combine.
- Add soy milk and vanilla extract, beat on low speed to incorporate. Increase speed to high, beat until light and fluffy.
- For Coconut Topping: Spread coconut onto parchment lined sheet pan, toast in oven for 5 minutes, stirring occasionally.
- To Build Cupcakes: Cool cakes completely, top with a #24 red scoop of buttercream and coat in coconut topping.
Nutrition Information
Calories: 404 Total Fat: 19g Saturated Fat: 9g Trans Fat: 1g Carbohydrate: 58g Fiber: 1g Total Sugars: 42g Protein: 2g Sodium: 202mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.