Coconut Snowball Cupcakes (Gluten Free)

To make the cupcakes, start by preheating the oven to 350 degrees F. Line 2 cupcake pans with cupcake liners. Set aside until needed.

In a large bowl, whisk together the tapioca starch, gluten-free flour, sugar, xanthan gum, baking powder, baking soda, and salt. Add the eggs, olive oil, almond milk, and vanilla, and beat until the ingredients are fully incorporated and the batter is smooth. Fold in the shredded coconut.

Using a cookie scoop, divide the batter among the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes comes out clean, about 20-25 minutes.

Remove the cupcakes from the oven and let them sit in the pan for a couple minutes. Transfer the cupcakes to a cooling rack to cool completely.

While the cupcakes are cooling, make the frosting. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioner’s sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes—you may need to stop the mixer and scrape down the sides of the bowl a couple times.

To frost the cupcakes, place the cupcakes in a piping bag fitted with a large round tip. Pipe a round “blob” on the top of the cupcakes.

Place the shredded coconut in a small bowl and press the top of the cupcakes into the coconut. Gently rock the cupcakes back and froth in the coconut to fully cover the top of the cupcake.

Serve and enjoy!

These cupcakes last up to 4 days in a sealed container.

Note: if you want to make these as normal, gluten cupcakes, you can substitute in normal all-purpose flour for both the tapioca starch and gluten-free flour. The total all-purpose flour will be 3 ½ cups.

Recipe adapted from Gluten Free Goddess.