Say “I love you” with a batch of these adorable mini coconut snowball cupcakes. Light, tender, and perfectly bite-sized, these cupcakes are gluten-free, vegan, and free from dairy and eggs—ideal for sharing with loved ones or bringing to a gathering where dietary restrictions are a consideration. Tiny, finely shredded coconut is folded into the batter and also coats the fluffy vanilla buttercream, creating a delicate “snowball” appearance that’s as pretty as it is delicious.
Even people who think they don’t like coconut often enjoy these cupcakes. The recipe uses finely shredded, unsweetened coconut so you get a soft coconut flavor and a snowy texture rather than large, chewy shreds. The result is a subtly flavored, moist mini cupcake topped with a cloud of creamy vanilla buttercream and a light dusting of coconut that resembles powdered snow.
Gluten-Free Vegan Mini Coconut Snowball Cupcakes
Makes 36 mini cupcakes
- 1 3/4 cups Sarah’s gluten-free flour blend*
- 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/2 cup water
- 1 tablespoon white vinegar
- 1 cup organic cane sugar
- 1/3 cup sunflower seed oil
- 1 1/2 teaspoons pure vanilla extract
Vegan vanilla buttercream frosting
- 1/2 cup vegan butter, cold
- 1/4 cup organic non-hydrogenated shortening
- 3 cups organic powdered sugar, sifted
- 3–4 tablespoons unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 3/4 cup finely shredded unsweetened coconut
Preheat the oven to 350°F (175°C). Line mini muffin pans with paper liners or silicone cups. Sift together the gluten-free flour blend, finely shredded coconut, baking powder, baking soda, and salt into a large bowl. Whisk to combine and set aside.
In a separate large mixing bowl, combine the coconut milk and water, then stir in the white vinegar and let the mixture sit for about one minute so it thickens slightly—this creates a vegan “buttermilk” that helps the cupcakes stay tender. Add the sugar, sunflower seed oil, and vanilla extract, whisking until the sugar begins to dissolve. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Beat the batter briefly until it begins to thicken; avoid over-mixing to keep the cupcakes light.
Fill the prepared mini cupcake liners about two-thirds to three-quarters full for an even domed top. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so check at 9 minutes if your oven runs hot. Remove the pan from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting.
To make the vegan vanilla buttercream, beat the cold vegan butter and shortening together for about one minute until smooth. Add the sifted powdered sugar, 3 tablespoons of coconut milk, and the vanilla extract. Beat for an additional two minutes until the mixture is light and fluffy. If needed, add the extra tablespoon or two of coconut milk to reach a pipeable consistency. Taste and adjust sweetness or vanilla if desired.
Place the frosting in a piping bag fitted with a large round or star tip. Pour the shredded coconut into a shallow bowl. Pipe a generous mound of buttercream on top of each cooled mini cupcake, then carefully turn the cupcake upside down and press the frosting into the shredded coconut so each “snowball” is evenly coated. For a neater finish, gently tap off any excess coconut.
Store the cupcakes in an airtight container at room temperature for up to 1–2 days for best texture. If you need to refrigerate, cover well and allow the cupcakes to come to room temperature before serving to soften the frosting. These mini cupcakes freeze well before frosting; freeze the cooled, unfrosted cakes in a single layer and thaw before finishing with buttercream and coconut.
Tips and variations: use a lighter gluten-free flour blend for a more delicate crumb by replacing the specified sorghum flour with white rice flour as noted below. If you like a stronger coconut flavor, gently toast a portion of the shredded coconut and reserve some untoasted for coating. You can also pipe smaller rosettes for a daintier presentation or add a pinch of coconut extract to the buttercream for extra coconut aroma.
*For best results in texture and taste, use the lighter flour blend by replacing 2 cups of sweet white sorghum flour with white rice flour.
