Snow Globe Coconut Cupcakes: It’s super easy to create snow globe cupcakes! No dealing with gelatin bubbles or making little decorations. These fun winter cupcakes not only look cute they also taste amazing! With tiny little houses, pine trees and coconut snow! It’s fantastic to serve a homemade cupcake, but take it a step further and give your guests the thrill of cupcake snow globes. The kids will love them and so will the adults!

How to Make Snow Globe Coconut Cupcakes—Supplies

THE GLOBE: 8mm plastic fillable ornaments. Use wire cutters to snip off the loop at the top where the string is strung. Use only half of the ornament per snow globe.

THE HOUSES: I used miniature resin houses. You can find many different options on Amazon. Try to keep the height measurement under 2 inches. These fairy garden houses are the perfect size→8 pack miniature fairy stone houses

THE TREES: Snip ends off some old Christmas greenery. The key is to make sure the needles are small and end in a point at the top.

THE COCONUT CUPCAKES: If you love coconut then you are going to love these cupcakes with coconut extract, coconut milk and shredded coconut.

How to Build a Cupcake Snow Globe

THE CUPCAKES: 1. Bake the cupcakes as usual in a plain cupcake liner. Once the cupcakes are completely cooled, remove liner from the cupcakes, drop the cupcakes in a 3 ounce foil cupcake cup. The cup should measure 3¼ inches on top. This measurement is very close the the width of the ornament half. 2. The cupcake is smaller than the foil cup, add frosting all the way to the edge, filling in the empty space. 3. Place tiny houses on top of the snowy white coconut frosting, place trees around, making sure they are low enough for the top to fit over them. 4. Once you have your scene made, sprinkle on shredded coconut. NOTE: For a finer snow, chop coconut. 5. Use the end of a toothpick to move snow between the trees and houses. 6. Place half of a plastic ornament on top and VOILA you have a cupcake snow globe!

Edible Snow Globe Decoration Options

If you would like your snow globe to be edible (with the exception of the globe), here is an option to consider.

SUGAR CAKE DECORATIONS: Sugar decorations have come a long way and can be found at any store that sells cake decorating supplies. During the holiday season the holiday decorating supplies can be found where the other seasonal decor is displayed (like at Target and Walmart).

Semi Homemade Coconut Cupcakes

If you find yourself in a pinch, making semi homemade coconut cupcakes is the way to go. Please don’t skip making homemade coconut frosting. Store bought frostings are….well to put it blunt….crap. Homemade frosting is so much better than store bought. Plus, the frosting can be made days in advance. KEEP IN MIND using a cake mix will make 24 cupcakes compared to the homemade recipe which makes 16 cupcakes.

INGREDIENTS

1 (15.25 ounce) white cake mix
1 (3.4 ounce) vanilla instant pudding mix
1-1/3 cups water, milk or buttermilk
4 large eggs
¼ cup vegetable oil
1-1/3 cups sweetened coconut

DIRECTIONS

Mix all the above ingredients until combined. Use an ice cream scoop and add one level scoop to cupcake liners. Bake at 350° for 15 minutes or until a wooden toothpick inserted into the center comes out clean.

Tip for Tender Moist Cupcakes (any cupcake recipe)

Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark Dutch cocoa.
Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.

MAKE AHEAD/FREEZING INSTRUCTIONS

Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

MORE HOLIDAY CUPCAKE RECIPES

Snow Globe Coconut Cupcakes

Yield: Makes 16 Cupcakes

A fun twist on a traditional cupcake. Semi Homemade version also included.

Ingredients

Snow Globe Supplies:

8 (8mm) plastic fillable ornaments
small mini houses (link in post and down below)
greenery with small pointed ends
toothpick
wire cutters

For the Coconut Cupcake:

1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, separated
½ teaspoon vanilla extract
½ teaspoon coconut extract
2/3 cup coconut milk (mix before measuring)
¾ cup sweetened, flaked coconut

For the Coconut Cream Frosting:

¾ cup unsalted butter, softened
1 teaspoon coconut extract
5 cups powdered sugar
4 tablespoons water, milk or leftover coconut milk

Instructions

For the Coconut Cupcakes:

Preheat oven to 350 degree. Line 16 muffin cups with cupcake liners.
To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine.
In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides. Add the egg yolks, one at a time making sure to beat them in well and the extracts.
Gradually add the flour mixture to the butter mixture alternately with the coconut milk; fold in coconut
In a cold medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter. Use an ice cream scoop and add one level scoop to 16 lined cupcake wells.
Bake 15 minutes or until a wooden tooth pick inserted into the center comes out clean. Cool completely on a wire rack before frosting. Frost the cooled cupcakes, sprinkle on the toasted coconut.

For the Coconut Cream Frosting:

In a large mixing bowl; cream the butter until light and fluffy.
Add the extract and sugar 1 cup at a time.
Add the water, milk or leftover coconut milk one tablespoon at a time. Whip until light and fluffy (about 3 minutes).