Cupcakes, Food, Recipes

Raspberry and Coconut Cupcakes

I was asked to create some cupcakes for a friend’s 30th that “weren’t too sweet”, and after ignoring her boring request of vanilla (sorry) I knew something featuring berries was the way to go. It also helped that the colour theme for her birthday was pink, so I could colour the icing naturally.


Raspberry and coconut is one of my favourite flavour combinations, and despite the fact they aren’t in season at the moment (and cost $8/punnet in the supermarket!) I used frozen berries which worked a treat.


Raspberry and Coconut Cupcakes
Prep time
Cook time
Total time
Serves: 18
Coconut Cupcakes
  • 170g butter, room temperature
  • 1 cup caster sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut milk
  • 1 cup coconut (shredded or desiccated)
  • ½ cup raspberries (use frozen if not in season)
Raspberry Coconut Icing
  • 170g butter, room temperature
  • 1 tbsp coconut essence
  • 3 cups icing sugar
  • 1 cup raspberries
  • Untoasted coconut to decorate
Coconut Cupcakes
  1. Preheat oven to 170°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  5. In a separate bowl sift the flour, baking powder and baking soda. Alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry.
  6. Mix until just combined, then stir in 1 cup of coconut.
  7. Fill cupcake liners about ¾ full with mixture and press in 1-2 raspberries into the middle of each cupcake. Bake for 15-18 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Raspberry Coconut Icing
  1. In a food processor or blender, puree the raspberries. Push the pureed raspberries through a sieve into a bowl to remove the seeds. Set aside
  2. Cream the butter and icing sugar together until well mixed.
  3. Add in the vanilla and coconut essence.
  4. Gradually add in the pureed raspberries.
  5. Beat until icing is light and fluffy.
  6. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with coconut.

And the result? A light and fluffy coconut cupcake, filled with tart baked raspberries and adorned with a delicious buttercream flavoured and coloured with blended raspberries. It was just the right balance of sweet and tart fruit and I am definitely adding this new recipe to my regular cupcake repertoire!


And you may remember I always love a little surprise hidden inside cupcakes! Exhibit A and Exhibit B.


A final sprinkle of coconut and a wee little flag on top were the perfect finishing touches!


The birthday girl was thrilled and I had guests coming up to me all night complementing me on them. Mission accomplished! :)



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  • Reply Helen | Grab Your Fork May 22, 2014 at 2:46 am

    Way too cute. And I love the little surprise inside!

    • Reply Swah June 17, 2014 at 4:16 pm

      Thanks Helen!

  • Reply Jasummer July 7, 2014 at 9:52 pm

    And they were delicious. I’m going to have to try and bake some.

    • Reply Swah July 19, 2014 at 11:26 am

      Enjoy!! x

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