Raspberry Coconut Cupcakes

Raspberry Coconut Cupcakes takes about 38 minutes from beginning to end. This recipe makes 18 servings with 374 calories, 3g of protein, and 19g of fat each. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 70 people have tried and liked this recipe. If you have sugar, eggs, butter, and a few other ingredients on hand, you can make it. It works well as a cheap dessert. A couple people really liked this American dish. It is brought to you by Taste and Tell Blog. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so excellent. Try Coconut & raspberry cupcakes, Grain-free Raspberry Coconut Cupcakes, and Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut for similar recipes.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the of the flour mixture, of the buttermilk, another of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.Divide batter evenly among muffin cups, filling each about full.Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.Pipe the frosting onto the cupcakes. Top with the toasted coconut.

 

Step by step:

1. Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed.

2. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the of the flour mixture, of the buttermilk, another of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.Divide batter evenly among muffin cups, filling each about full.

3. Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes.

4. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.Pipe the frosting onto the cupcakes. Top with the toasted coconut.

Nutrition Information:

covered percent of daily need