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    Home » Cupcakes

    Raspberry Coconut Cupcakes

    April 12, 2022 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Raspberry Coconut Cupcakes feature a soft coconut cake, sweet raspberry jam filling, and a toasted coconut frosting. This recipe would be perfect for your Easter and springtime baking.

    This post is sponsored by Spice Islands. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    A coconut raspberry with frosting and fresh raspberries with white flowers in the background and a bottle of allspice.

    These coconut cupcakes are super light, fluffy, and filled with a homemade raspberry filling. The combination of coconut and raspberry really remind you of spring.

    Plus, the toasted coconut flakes on top adds even more coconut flavor and a nice crunch!

    If you are looking for even more Easter treats, then check out these: coconut cream pie bars, naked carrot cake, and baked carrot cake donuts.

    Raspberry filled cupcakes with homemade jam.

    Why You'll Love These Cupcakes

    • They're filled with coconut milk and shredded coconut.
    • When you bite into the middle you'll find a fresh raspberry jam.
    • The coconut buttercream is extremely smooth.
    • You can taste both coconut and raspberry in every bite.
    • They'd be amazing for Easter!

    I used allspice in both the cake and frosting. Not only does it add amazing flavor, but it reminds me of a spice cake that was meant for spring.

    These cupcakes are bursting with fresh flavors that you are going to love!

    Toasted coconut frosted coconut cupcakes with raspberries.

    What Is Spice Islands?

    I am a huge fan of Spice Islands. Not only do they offer a wide range of premium spices, but also extracts.

    When it comes to baking, it's super important to use premium spices because you can truly taste the difference.

    That's why I used both Spice Islands Pure Vanilla Extract and Spice Islands Ground Allspice to create these amazing coconut and raspberry cupcakes. They wouldn't be the same without those high-quality ingredients!

    Expert Baking Tips

    1. Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    1. Raspberry Filling: I suggest making the raspberry jam first that way it has plenty of time to cool while the cupcakes are baking.
    1. Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the raspberry filling into each hole.
    1. Toasted Coconut: Topping the buttercream with toasted coconut adds even more coconut flavor. Just be sure to keep an eye on it as it can start to burn rather quickly.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Baking Powder: I used Clabber Girl baking powder to help the cupcakes rise properly.
    • Spice Islands Ground Allspice: Adding just a little bit of allspice to both the cupcakes and frosting makes all of the other flavors pop!
    • Oil: You can use either vegetable or canola oil (I used Crisco brand).
    • Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
    • Yogurt: Use either plain or vanilla yogurt.
    • Spice Islands Pure Vanilla Extract: The pure vanilla extract adds an extra layer of flavor.
    • Coconut Milk: You could also substitute it with 2% milk. If using coconut milk in the can, make sure to mix it well first.
    • Shredded Coconut: I used sweetened coconut flakes but you could also use unsweetened.
    Ingredients list for coconut raspberry cupcakes.

    Instructions

    Here are the step by step instructions on how to make these raspberry coconut cupcakes.

    Step 1: Raspberry filling. Whisk together the sugar, corn starch, and water in a small saucepan over medium heat. Then add in the raspberries. Occasionally stir and smash the raspberries with a whisk until thickened. Cool completely in the refrigerator in a heat-safe bowl.

    Step 2: Dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and ground allspice.

    • A bowl of dry ingredients with a bottle of ground allspice on the side.
    • A bowl full of wet ingredients.

    Step 3: Wet ingredients. In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.

    Step 4: Combine the ingredients. Alternate adding the flour mixture and the coconut milk to the wet ingredients, whisking just until everything is combined. Then gently fold in the shredded coconut.

    • Coconut batter mixed together in a bowl with a silicone spatula and allspice and vanilla extract bottles on the side.
    • Cupcake batter in a muffin pan ready to be baked.

    Step 5: Bake the cupcakes. FIll each cupcake liner ⅔ of the way full and bake for 14-16 minutes. Cool for 10 minutes before cooling completely on a wire rack.

    Step 6: Toasted coconut. Place a ½ cup of shredded coconut on a baking sheet and bake it in a 325 degree oven for 5-10 minutes. Set aside to cool.

    Step 7: Coconut frosting. Beat the butter on high until smooth and creamy. Add the powdered sugar, vanilla extract, coconut milk, and allspice and mix on low speed until combined. Increase the speed to high and mix for another 1-2 minutes.

    Assembling The Cupcakes

    Make sure the cupcakes have completely cooled before assembling and decorating.

    First, use a piping tip to carefully cut out the centers. Place the raspberry filling in a piping bag and fill each cupcake.

    • Raspberry filling in the middle of cupcakes.
    • Coconut frosting with toasted coconut flakes and a whole raspberry on top of cupcakes.

    Next, place the coconut frosting in a piping bag and frost the cupcakes. I used the Wilton 2D piping tip.

    Finally, top the cupcakes with the toasted coconut and a whole raspberry.

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    Can I Use Frozen Raspberries?

    I haven't tried before but I bet you could! Just note it might take a few minutes longer to thicken.

    What Type Of Coconut Should I Use?

    I used sweetened coconut flakes but you could also use unsweetened.

    Can I Make These Cupcakes Ahead Of Time?

    Yes you can! Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Then make your buttercream the day of, decorate, and serve. I'd also recommend making the raspberry filling the day before too.

    Cupcake with a bite taken out of it exposing the raspberry jam in the center.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    Other Cupcake Recipes To Try

    • Fresh Strawberry Cupcakes
    • Banana Split Cupcakes
    • Carrot Cake Cupcakes
    • Chocolate Oreo Cupcakes

    Raspberry Coconut Cupcakes

    Karissa Parrish (Ginger Snap)
    These Raspberry Coconut Cupcakes feature a soft coconut cake, sweet raspberry jam filling, and a toasted coconut frosting. This recipe would be perfect for your Easter and springtime baking.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls
    • Electric Stand Mixer

    Ingredients:
      

    Raspberry Filling

    • 2 cups raspberries
    • ⅓ cup sugar
    • 1 ½ tablespoons water
    • 1 ½ tablespoons corn starch

    Coconut Cupcakes

    • 1 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon Spice Islands Ground Allspice
    • ¾ cup sugar
    • ⅓ cup oil (vegetable or canola)
    • 1 large egg, room temperature
    • 1 large egg white, room temperature
    • ¼ cup yogurt (plain or vanilla), room temperature
    • ½ teaspoon Spice Islands Pure Vanilla Extract
    • ½ cup coconut milk, room temperature
    • ½ cup sweetened shredded coconut

    Coconut Frosting

    • 1 cup unsalted butter, room temperature
    • 3 cups powdered sugar
    • 1 teaspoon Spice Islands Pure Vanilla Extract
    • 2 tablespoons coconut milk
    • ¼ teaspoon Spice Islands Ground Allspice
    • ½ cup toasted coconut (see note below)
    • 12 raspberries (to top each cupcake)

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

    Raspberry Filling

    • In a small saucepan over medium heat, whisk together the sugar, corn starch, and water until combined. Then add in the raspberries.
    • Occasionally stir and smash the raspberries with a whisk until the mixture starts to thicken and boil (about 10 minutes). Once thickened, transfer the raspberry filling to a heat-safe bowl and place it into the refrigerator to cool completely.

    Coconut Cupcakes

    • In a medium mixing bowl, whisk together the flour, baking powder, salt, and ground allspice. Set aside.
    • In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
    • Alternate adding the flour mixture and the coconut milk to the wet ingredients (flour, coconut milk, flour), whisking just until everything is combined (be careful not to overmix). Then gently fold in the shredded coconut.
    • FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 14-16 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

    Coconut Frosting

    • Place a ½ cup of shredded coconut on a baking sheet and bake it in a 325 degree oven for 5-10 minutes. Set aside to cool.
    • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter until light and smooth (1-2 minutes).
    • Add the powdered sugar, vanilla extract, coconut milk, and allspice and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.

    Assemble

    • Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake (only go about halfway down). Fill each cupcake with the raspberry filling (I placed mine in a piping bag).
    • Frost the cupcakes. I placed the coconut frosting in a piping bag and used the Wilton 2D piping tip. Top each frosted cupcake with the toasted coconut flakes and a whole raspberry.
    • Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Notes:

    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Raspberry Filling: I suggest making the raspberry jam first that way it has plenty of time to cool while the cupcakes are baking.
    Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the raspberry filling into each hole.
    Toasted Coconut: Topping the buttercream with toasted coconut adds even more coconut flavor. Just be sure to keep an eye on it as it can start to burn rather quickly.
    Keyword coconut cupcakes, easter dessert, raspberry coconut cupcakes, raspberry cupckaes
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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