WINTER

Coconut Vanilla Snowball Cupcakes

This big-batch cupcake recipe makes enough for a winter party. The cupcakes look especially pretty on a tiered cake stand.

Makes 24

Cupcakes

2½ cups plus 2 tablespoons all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ teaspoon pure coconut extract

¾ cup sour cream

1 cup sweetened flaked coconut

Frosting

½ cup (1 stick) unsalted butter, at room temperature

2–2½ cups powdered sugar

1 teaspoon pure vanilla extract

Pinch of salt

3 tablespoons sour cream

Sweetened flaked coconut, for garnish

1. Preheat oven to 350°F. Line 2 standard 12-cup muffin tins with cupcake liners.

2. In a medium bowl, whisk flour, baking soda and salt until combined.

3. In a large bowl with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until blended. Reduce mixer speed to low, and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients. Remove from mixer; fold in coconut.

4. Drop batter into cupcake liners, filling each just over halfway full. Bake 18–20 minutes, until golden and set. Let cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

5. For frosting: In a large bowl with an electric mixer on medium-high speed, beat butter until smooth. Add powdered sugar, vanilla and salt; beat until blended and fluffy. Add sour cream; beat just until blended. Fold in additional powdered sugar, if needed.

6. Spread the frosting on cooled cupcakes. Sprinkle a generous amount of coconut over cupcakes.

TIP: Eggs blend into cake batter best if they’re at room temperature.