Coconut Cupcakes with Raspberry Filling

Coconut Cupcakes with a Raspberry Filling – coconut flavored cupcakes filled with a fresh raspberry filling and topped with a delicious coconut frosting and toasted coconut.

Are there any coconut fans out there? I have these fully loaded coconut cupcakes with a freshly made raspberry filling and topped with a coconut frosting. Let’s not forget the toasted coconut flakes on top! They add a pop of toasty color as well as flavor. Then to finish the cupcake off, a fresh raspberry to the top of that beautiful coconut frosting mound.

These pound cake cupcakes have a can of coconut cream in them rather than buttermilk. It gives the cake a nice coconut flavor. I added a touch of coconut extract just to ensure I had enough coconut flavor for my hardcore coconut lovers. I’m always thinking of you!

I love how versatile my pound cake recipe is. When peaches were in season, I was able to make a fresh peach pound cake with the recipe. It turned out so well that I bet I’ll adapt the recipe again when fruits begin to be in season again this year too.

So back to the matter in hand, these coconut cupcakes. The frosting is a rich American buttercream. It can be quite sweet, but the fresh raspberry filling that is in the center of the cupcake helps cut the sweetness. It’s slightly tart and can be more so if you reduce the sugar a bit more. I would cut back 1 to 2 tablespoons of sugar in the raspberry filling recipe if you want it more tart than sweet.

Can you tell cupcakes are my favorite thing to make? They’re so fun to doll up with pretty swirls and fun garnishes. You can even get fancy with the cupcake liners. What’s your favorite thing to make? I would love to hear.

Recipe

Coconut Cupcakes

5 from 2 votes

Coconut Cupcakes with a Raspberry Filling – coconut flavored cupcakes filled with a fresh raspberry filling and topped with a delicious coconut frosting and toasted coconut.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 24 cupcakes

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Ingredients

  

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Cupcakes

• 1 cup butter room temperature
• 1 3/4 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 3/4 cups all-purpose flour
• 14 oz. coconut cream

Raspberry Filling

• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 6 oz. fresh raspberries
• 1/3 cup water

Frosting

• 1 cup butter room temperature
• 3 1/2 cups powdered sugar
• 4 1/2 tablespoons milk
• 1 teaspoon coconut extract

Garnish

• 24 raspberries
• 1/2 cup toasted coconut

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Instructions

 

Filling

• In a small saucepan, add in the sugar and cornstarch. Whisk until combined.
• Add in the raspberries and water, whisking until combined.
• 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.
• 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.
• In a large mixing bowl, add in the butter and granulated sugar. Mix until light and fluffy.
• 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.
• In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
• Add the coconut cream into a dish and stir. This will help incorporate any liquid that has separated and loosen the cream up some.
• 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.
• Fill the cupcake liners ¾ full.
• 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

• 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.
• Add half of the frosting into a disposable bag fitted with a 1M tip.

Assemble

• 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.
• Add the chilled raspberry filling in a disposable piping bag. Fill each of the cupcakes to the top of the cupcake with the filling.
• Using the frosting in the piping bag, add a swirl to each cupcake.
• Add some toasted coconut to the top of each cupcake and top with fresh raspberry.

Notes

The frosting is a rich American buttercream. It can be quite sweet, but the fresh raspberry filling that is in the center of the cupcake helps cut the sweetness. It’s slightly tart and can be more so if you reduce the sugar a bit more. I would cut back 1 to 2 tablespoons of sugar in the raspberry filling recipe if you want it more tart than sweet.

Nutrition

Calories: 415kcalCarbohydrates: 51gProtein: 3gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 212mgPotassium: 111mgFiber: 2gSugar: 37gVitamin A: 510IUVitamin C: 3mgCalcium: 24mgIron: 1mg

Keyword buttercream frosting, coconut cupcakes

Have you tried this recipe?

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For more sweet treats, try these:

Chocolate Cupcakes with Toasted Coconut Whipped Cream

Cheesecake Cookies

Chocolate Coconut Cream Poke Cake