Dawn V's Raspberry & Coconut Cupcakes Recipe

Name: Dawn V's Raspberry & Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter, softened; 1 cup caster sugar; 3 eggs; ½ cup plain flour; ¼ cup self-raising flour; ½ cup coconut, dessicated; ⅓ cup sour cream; 150 g raspberries (I use frozen ones); 60 g butter; 160 g cream cheese, soft; 2 teaspoons coconut essence; 3 cups icing sugar

Servings: persons

125 g butter, softened
1 cup caster sugar
3 eggs
½ cup plain flour
¼ cup self-raising flour
½ cup coconut, dessicated
⅓ cup sour cream
150 g raspberries (I use frozen ones)
60 g butter
160 g cream cheese, soft
2 teaspoons coconut essence
3 cups icing sugar

1
Preheat the oven to 180C (160C fan forced) Line a 12 cup standard muffin tin with papers and set aside.
2
In a large bowl beat the butter and sugar together until fluffy.
3
Add the eggs one at a time and beat well.
4
Add the sour cream.
5
In another bowl mix together the flours and coconut.
6
Combine the dry ingredients to the wet and mix until just combined.
7
Fold in the raspberries (or if going for a neater look add them by hand once the mix is in the cups).
8
Fill each muffin tin 3/4 full and bake in the oven for 15-20 minutes or until a light golden and a skewer comes out clean.
9
Leave in tin to cool and then flip onto a cooling rack.
10
---To make the icing----.
11
Combine the butter and the cream cheese and mix with a electric beater until fluffy.
12
Add the coconut essence and the icing sugar gradually until the frosting is white and fluffy.
13
Spread icing over cold cupcakes and decorate accordingly - I normally leave them plain.

1238

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 125 g butter, softened, 1 cup caster sugar, 3 eggs, ½ cup plain flour, and more.

Yes, Dawn V's Raspberry & Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dawn V's Raspberry & Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions