Coconut-Tangerine Snowball Cupcakes | Midwest Living

Coconut-Tangerine Snowball Cupcakes

Coconut-Tangerine Snowball Cupcakes

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  • Yield: 24 cupcakes
  • Prep 40 mins
  • Cool 1 hr
  • Bake 18 mins to 20 mins
  • Stand 30 mins

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Add holiday color to the coconut topper by tossing coconut with liquid food coloring. For a striking gift presentation, alternate cupcakes with candy-filled paper bake cups.


  • 3 eggs
  • 1 1/3 cups buttermilk or sour milk*
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 2/3 cups sugar
  • 2 teaspoons finely shredded tangerine, orange or lemon peel
  • 1 teaspoon vanilla
  • 2/3 cup flaked coconut, toasted
  • Tangerine Creamy Frosting (recipe follows)
  • Flaked coconut (optional)


  1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in toasted coconut.
  3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 5 minutes. Remove cupcakes from pan and cool completely before frosting. Makes 24 cupcakes
  4. Frost cupcakes with Tangerine Creamy Frosting and sprinkle with additional flaked coconut, if you like.


  • *To make sour milk: In a 2-cup glass measure place 4 teaspoons lemon juice or vinegar. Add enough milk to make 1-1/3 cups; stir. Let stand for 5 minutes before using.

Tangerine Creamy Frosting


  • 1 3 - ounce package cream cheese
  • 3 tablespoons butter
  • 3/4 teaspoon vanilla
  • 1/2 - 3/4 teaspoon finely shredded tangerine, orange, or lemon peel
  • 1 3/4 cups powdered sugar
  • Tangerine or orange juice (optional)


  1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese, butter, vanilla, and tangerine peel with an electric mixer on medium speed until combined. Gradually add powdered sugar, beating well. If necessary, beat in enough tangerine juice, 1 teaspoon at a time, to make frosting spreading consistency.

Nutrition Facts

(Coconut-Tangerine Snowball Cupcakes)

Niacin (mg) 1, Riboflavin (mg) 0, Thiamin (mg) 0, sugar (g) 24, sodium (mg) 170, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 28, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 1, vit. A (IU) 243, iron (mg) 1, calcium (mg) 40, Potassium (mg) 63, pro. (g) 3, cal. (kcal) 229, sat. fat (g) 5, chol. (mg) 45, Fat, total (g) 9, carb. (g) 36

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