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.
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!
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!
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
- 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.
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.
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.
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.
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.
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.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I haven't tried before but I bet you could! Just note it might take a few minutes longer to thicken.
I used sweetened coconut flakes but you could also use unsweetened.
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.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
Raspberry Coconut Cupcakes
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- 2 cups raspberries
- ⅓ cup sugar
- 1 ½ tablespoons water
- 1 ½ tablespoons corn starch
- 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
- 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)
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- 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.
- 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.
- 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.
- 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.