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

A light and fluffy coconut cupcake, filled with tart baked raspberries and adorned with a delicious buttercream flavoured and coloured with blended raspberries.
5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 18
Author: Swah


Coconut Cupcakes

  • 170 g butter room temperature
  • 1 cup caster sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • cups plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut milk
  • 1 cup coconut shredded or desiccated


  • 1/2 cup raspberries use frozen if not in season

Raspberry Coconut Icing

  • 170 g butter room temperature
  • 1 tbsp coconut essence
  • 3 cups icing sugar
  • 1 cup raspberries
  • Untoasted coconut to decorate


Coconut Cupcakes

  • Preheat oven to 170°C. Line 24 muffin tins with cupcake papers.
  • Cream the butter with an electric mixer until smooth in a large bowl.
  • Gradually add the sugar and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  • 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.
  • Mix until just combined, then stir in 1 cup of coconut.
  • 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.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Raspberry Coconut Icing

  • 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
  • Cream the butter and icing sugar together until well mixed.
  • Add in the vanilla and coconut essence.
  • Gradually add in the pureed raspberries.
  • Beat until icing is light and fluffy.
  • 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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