Raspberry And Coconut Cupcakes Recipe

Name: Raspberry And Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 tbsp (1 stick) butter, chopped, at room temperature; 3/4 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 1 cup flour; 1/2 cup self-rising flour; 1/4 tsp baking soda; 1/2 cup milk; 1 cup flaked coconut; None None FOR THE TOPPING; 1 pkg (8 oz) cream cheese, softened; 1 1/2 cups powdered sugar; 1 cup flaked coconut, toasted; 1 cup raspberries

Servings: persons

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
3 None eggs
1 cup flour
1/2 cup self-rising flour
1/4 tsp baking soda
1/2 cup milk
1 cup flaked coconut
None None FOR THE TOPPING
1 pkg (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 cup flaked coconut, toasted
1 cup raspberries

1
Preheat the oven to 350u00b0F. Line two 12-cup muffin pans with paper liners.
2
Beat butter and sugar in a large bowl with an electric beater until light and fluffy. Beat in vanilla.
3
Add eggs one at a time, beating well after each addition. Sift flours and baking soda together. Fold into batter alternately with milk, beginning and ending with flour. Fold in coconut. Spoon into muffin pan, filling each cup 2/3 full.
4
Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5
Meanwhile, for the topping, beat cream cheese and powdered sugar in a large bowl with electric mixer until smooth. Spread over cooled cupcakes. Sprinkle with coconut and top with a raspberry.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, at room temperature, 3/4 cup granulated sugar, 1 tsp vanilla extract, 3 None eggs, and more.

Yes, Raspberry And 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.

Raspberry And Coconut Cupcakes

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