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Coconut Cupcakes
5 from 3 votes

Coconut Cupcakes

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
35 mins
Cook Time
28 mins
Total Time
1 hr 3 mins
Servings: 24 cupcakes
Calories: 415 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1 cup butter room temperature
  • 1 3/4 cups granulated sugar
  • 3 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 3/4 cups all-purpose flour
  • 14 oz. coconut cream
Raspberry Filling
  • 3 T corn starch
  • 1/2 cup granulated sugar
  • 6 oz raspberry fresh
  • 1/3 cup water
Frosting
  • 1 cup butter room temperature
  • 3 1/2 cups powdered sugar
  • 4 1/2 T. milk
  • 1 tsp. coconut extract
Garnish
  • 24 raspberry
  • 1/2 cup coconut toasted

Instructions

Filling
    Cup of Yum
  1. In a small saucepan, add in the sugar and cornstarch. Whisk until combined.
  2. Add in the raspberries and water, whisking until combined.
  3. Bring the mixture up to a boil and let boil for 2 - 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.
  4. Place into a bowl, cover with plastic wrap and place in the fridge to chill.
Cupcakes Preheat oven to 325 degrees. Place the cupcake liners into two cupcake pans. Set aside.
  1. In a large mixing bowl, add in the butter and granulated sugar. Mix until light and fluffy.
  2. Add in the vanilla extract, coconut extract and the eggs one at a time. Beat the egg into the mixture until thoroughly incorporated before adding the next egg. Scrape down the sides of the bowl and beat in any additional egg.
  3. In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
  4. Add the coconut cream into a dish and stir. This will help incorporate any liquid that has separated and loosen the cream up some.
  5. Add the flour and coconut cream alternately always starting and ending with the flour. I did 3 additions of flour and 2 additions of coconut cream. Scrape down the sides and mix to combine.
  6. Fill the cupcake liners 3/4 full.
  7. Place the cupcakes into the oven and bake for 28 minutes or until done. Remove from the oven and let cool completely before adding the filling or frosting.
Frosting
  1. In a large bowl, add in the butter, powdered sugar, milk, and coconut extract. Mix on medium until incorporated. Turn mixer on high and beat for another 1 - 2 minutes until light and fluffy.
  2. Add half of the frosting into a disposable bag fitted with a 1M tip.
Assemble
  1. Using a small knife, cut a hole in the center of the cooled cupcakes. Make sure it doesn't go all the way through the cupcake though.
  2. Add the chilled raspberry filling in a disposable piping bag. Fill each of the cupcakes to the top of the cupcake with the filling.
  3. Using the frosting in the piping bag, add a swirl to each cupcake.
  4. Add some toasted coconut to the top of each cupcake and top with fresh raspberry.

Nutrition Information

Calories 415kcal (21%) Carbohydrates 50g (17%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 16g (80%) Cholesterol 67mg (22%) Sodium 215mg (9%) Potassium 117mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 515IU (10%) Vitamin C 2.8mg (3%) Calcium 20mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 50g 17%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 16g 80%
Cholesterol 67mg 22%
Sodium 215mg 9%
Potassium 117mg 2%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 515IU 10%
Vitamin C 2.8mg 3%
Calcium 20mg 2%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.