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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.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert
Servings 18


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.