Make the cupcakes:.

Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.

Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.

Beat in eggs, one at a time.

Beat well.

Sift flour with baking powder and soda.

Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.

Repeat, beginning and ending with flour mixture. Scrap well after each addition.

Fold in coconut.

Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.

Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.

Make the frosting:.

Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.

To make the snowballs:.

When cupcakes are cool, freeze them on parchment paper about 20 minutes.

Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.

Freeze on parchment again for at least 30 minutes, up to 1 day.

Spread a second, thick, even layer of frosting all over them.

Sprinkle generously with coconut, about 1/4 cup per snowball.