Coconut and Raspberry Cupcakes
Indulge in the tropical sweetness of Coconut and Raspberry Cupcakes, a light and airy treat that seamlessly blends fruity tartness with a rich coconut twist. These moist cupcakes are made with creamy coconut milk, shredded coconut, and bursts of juicy raspberries, delivering a delightful texture in every bite. Topped with a luscious coconut-infused frosting and crowned with a fresh raspberry, they strike the perfect balance between elegance and homemade charm. Ideal for celebrations or a midday indulgence, this recipe is quick to prepare with just 20 minutes of prep time and bakes to perfection in under 20 minutes. Whether you're a coconut lover or a dessert enthusiast, these cupcakes will transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 120 milliliters coconut milk
- 50 grams shredded coconut
- 100 grams raspberries (fresh or frozen)
- 200 grams powdered sugar
- 100 grams butter (for frosting)
- 2 tablespoons coconut milk (for frosting)
- 12 pieces raspberries (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut and raspberries, being careful not to overmix.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the butter and powdered sugar together until smooth and creamy. Add the coconut milk and beat until fluffy.
Frost the cooled cupcakes with the coconut frosting and top each with a fresh raspberry for garnish.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
