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1
For the Cupcakes: Preheat the oven to 350F and line two cupcake pans with 18 cupcake liners.
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2
In a medium bowl, combine flour, baking powder, and salt.
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3
In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat oil and sugar until smooth, followed by the eggs, one at a time, beating each egg into the mixture well before adding the next one.
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4
Beat in the vanilla.
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5
Alternately stir the flour mixture and the milk into the sugar mixture (Start with 1/3 of the flour mixture, stir, add 1/2 the milk, stir, repeat) until everything is mixed and a smooth batter has formed.
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6
Fill the prepared cupcake-lined cavities 3/4 way full with batter and bake at 350 degrees for 20-22 minutes.
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7
A toothpick inserted into the center of a cupcake should come out clean.
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8
Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
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9
For the frosting and topping: Beat bucrtter and cream cheese for a full three minutes until pale and fluffy, then slowly beat in powdered sugar, one cup at a time, until a thick frosting comes together.
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10
Beat in gelatin mix, followed by the half and half.
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11
Pipe or frost cupcakes with the raspberry cream cheese frosting.
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12
Sprinkle shredded coconut over tops of cupcakes, and serve!
