Raspberry Coconut Cupcakes Recipe
Created by: Karissa Parrish (@gingersnapsbakingaffairs)
These Raspberry Coconut Cupcakes feature a soft coconut cake, sweet raspberry jam filling, and a toasted coconut frosting. This recipe would be perfect for your Easter and springtime baking.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 1 hr
Ingredients
RASPBERRY FILLING
- 2 cups raspberries
- ⅓ cup sugar
- 1 ½ tablespoons water
- 1 ½ tablespoons Clabber Girl corn starch
COCONUT CUPCAKES
- 1 ¼ cups all-purpose flour
- 1 teaspoon Clabber Girl Baking Powder
- ½ teaspoon salt
- ¼ teaspoon Spice Islands Ground Allspice
- ¾ cup sugar
- ⅓ cup oil (vegetable or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- ½ teaspoon Spice Islands Pure Vanilla Extract
- ½ cup coconut milk, room temperature
- ½ cup sweetened shredded coconut
COCONUT FROSTING
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon Spice Islands Pure Vanilla Extract
- 2 tablespoons coconut milk
- ¼ teaspoon Spice Islands Ground Allspice
- ½ cup toasted coconut (see note below)
- 12 raspberries (to top each cupcake)
Directions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Raspberry Filling
- In a small saucepan over medium heat, whisk together the sugar, corn starch, and water until combined. Then add in the raspberries.
- Occasionally stir and smash the raspberries with a whisk until the mixture starts to thicken and boil (about 10 minutes). Once thickened, transfer the raspberry filling to a heat-safe bowl and place it into the refrigerator to cool completely.
Coconut Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and ground allspice. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the coconut milk to the wet ingredients (flour, coconut milk, flour), whisking just until everything is combined (be careful not to overmix). Then gently fold in the shredded coconut.
- FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 14-16 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Coconut Frosting
- Place a ½ cup of shredded coconut on a baking sheet and bake it in a 325 degree oven for 5-10 minutes. Set aside to cool.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter until light and smooth (1-2 minutes).
- Add the powdered sugar, vanilla extract, coconut milk, and allspice and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake (only go about halfway down). Fill each cupcake with the raspberry filling (I placed mine in a piping bag).
- Frost the cupcakes. I placed the coconut frosting in a piping bag and used the Wilton 2D piping tip. Top each frosted cupcake with the toasted coconut flakes and a whole raspberry.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
Toasted Coconut: Topping the buttercream with toasted coconut adds even more coconut flavor. Just be sure to keep an eye on it as it can start to burn rather quickly.
