Raspberry Coconut Cupcakes

Name: Raspberry Coconut Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 18 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup butter; 2 eggs; 1/2 teaspoon coconut extract; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 cup buttermilk; 4 oz shredded; 6 tablespoons raspberry jam; 1 cup butter; 2 1/2 cups powdered sugar; 1/4 teaspoon salt; 1/4 cup raspberry jam; 1/2 cup toasted shredded

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
18 cupcakes
Course
Dessert, Cake

Raspberry Coconut Cupcakes

Heidi Pena

Report

A winning flavor combination - these Raspberry Coconut Cupcakes are coconut cupcakes, filled with raspberry jam and then topped with a smooth and creamy raspberry buttercream. Don’t worry if raspberries aren’t in season - you use jam, making these perfect year round!

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Ingredients

Servings

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter at room temperature
2 eggs
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup buttermilk
4 oz shredded sweetened coconut

Filling

6 tablespoons raspberry jam

Raspberry Buttercream

1 cup butter at room temperature
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 cup raspberry jam
1/2 cup toasted shredded sweetened coconut

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Instructions

Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the 1/3 of the flour mixture, 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
Pipe the frosting onto the cupcakes. Top with the toasted coconut.