Coconut Snowflake Cupcakes

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Prep Time

35mins

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Time to Table

1hr 30mins

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Serves

24

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Ingredients

  • 16.25 ounce box white cake mix
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1 1/3 cups Daisy Sour Cream, divided
  • 3/4 cup water
  • 2 teaspoons coconut extract, divided
  • 2 1/4 cups flaked coconut, divided
  • 4 cups powdered sugar
  • 1/3 cup very soft butter

Tips

  • Cooking Tip

    Egg-Stra Easy: When seperating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.

  • No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Ingredients

  • 16.25 ounce box white cake mix
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1 1/3 cups Daisy Sour Cream, divided
  • 3/4 cup water
  • 2 teaspoons coconut extract, divided
  • 2 1/4 cups flaked coconut, divided
  • 4 cups powdered sugar
  • 1/3 cup very soft butter

Tips

  • Cooking Tip

    Egg-Stra Easy: When seperating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.

  • No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Directions

  1. Heat the oven to 350 degrees. Line 24 regular muffin cups with paper liners. In a large bowl, combine cake mix, oil, egg whites, 1 cup sour cream, water, and 1 teaspoon coconut extract.
  2. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes, scraping the sides of the bowl if necessary. Stir in the coconut.
  3. Spoon evenly in the muffin cups, filling about 2/3 full. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. If baking 2 pans at a time, switch positions halfway through baking.
  4. Cool in the pans for 5 minutes and then remove to cooling racks. Cool completely (about 20 minutes). In a medium bowl, combine the powdered sugar, butter, 1/3 cup sour cream and 1 teaspoon coconut extract.
  5. Beat with an electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. If the mixture is too stiff to spread, stir in 1 to 2 teaspoons of additional sour cream. Spread over the cupcakes.
  6. Sprinkle and press the remaining 1 ¼ cups coconut over the frosting. Decorate as desired right before serving.
  7. Store covered in the refrigerator.
  • Calories:275
  • Cholesterol:11
  • Dietary Fiber:1
  • Protein:3
  • Sodium:176
  • Total Carbohydrate:40
  • Total Fat:12

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