Raspberry Coconut Cupcakes
Whether you’re making these for Valentine’s Day or any other occasion, these deliciously sweet Raspberry Coconut Cupcakes are the perfect fruity, slightly tropical treat! They are made with a soft, fluffy coconut flavoured cupcake that is speckled with shredded coconut and fresh juicy raspberries. These Raspberry Coconut Cupcakes are finished with a to-die-for-delicious raspberry whipped cream cream cheese topping!
HOW TO MAKE THE RASPBERRY COCONUT CUPCAKES
1. Beat eggs and sugar: Add the eggs, sugar, vanilla, and coconut extract, to your stand mixer, then beat them together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.
2. Add oil: Turn the stand mixer down to medium speed, then slowly drizzle the oil into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.
3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, and salt, then whisk them together to combine.
4. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the coconut milk and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry).
5. Dust raspberries: In a small bowl, toss the raspberries with some flour, until the raspberries are well coated. Discard of any excess flour.
6. Fold in shredded coconut and raspberries: Add the chopped shredded coconut and dusted raspberries into the batter, then using a rubber spatula, fold it all together.
7. Add to pan & bake: Pour the Raspberry Coconut Cupcake batter into a prepared cupcake pan, then place into the oven to bake! When done, allow the cupcakes to cool completely before frosting!
HOW TO STABILIZE WHIPPED CREAM
Stabilized whip cream is exactly what it sounds like – whipped cream that is stable! Whipped cream, when not stabilized, has a tendency to melt and lose it’s shape relatively quickly, making it not ideal for piping onto cupcakes or using on cakes. Stabilized whipped cream, on the other hand, holds it’s shape over time and does not melt! This makes it perfect for piping onto these Raspberry Coconut Cupcakes! For these cupcakes, the whipped cream is going to be stabilized with gelatin!
To make stabilized whipped cream, add the gelatin and water to a small dish and whisk well. Place the dish into the microwave and heat for about 15 seconds, or until the gelatin has completely dissolved into the water! Proceed with making the rest of the whipped cream, and then finally, add the slightly cooled gelatin into the finished whipped cream and pulse until incorporated!
How to make the Raspberry Whipped Cream Frosting
1. Make gelatin: As mentioned above, add gelatin and water to a small bowl, stir, and microwave for 15 or so seconds. Allow to cool slightly.
2. Process freeze-dried raspberries: Add the freeze-dried raspberries to a food processor. Process until the raspberries are finely ground.
3. Add heavy cream and sugar: Add the heavy cream and confectioners sugar to the food processor. Process until soft peaks are achieved.
4. Add cream cheese: Add in the cubed cream cheese, then pulse until incorporated.
5. Pour in gelatin: Pour the slightly cooled gelatin into the food processor, then pulse the food processor until stiff peaks are achieved.
Note, keep the raspberry whipped cream cool until you are ready to pipe. As well, store the finished cupcakes in the fridge if not consuming.
Get the Recipe: Raspberry Coconut Cupcakes
Ingredients
Raspberry Coconut Cupcakes
- 3/4 cup (90g) Fresh Raspberries + 2 tbsp flour for dusting
- 2 ¼ cups (270g) All Purpose Flour,, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1 ½ cups (300g) White Sugar
- 3 Large Eggs
- 1 ¼ tsp Coconut Extract
- 1 tsp Vanilla Extract
- 3/4 cup (168g) Vegetable Oil
- 1 cup (230g) Full-Fat Canned Coconut Milk,, shaken/stirred to be combined/smooth
- 2/3 cup (63g) Sweetened Shredded Coconut,, roughly chopped
Raspberry Whipped Cream Topping
- 2 tsp Gelatin
- 2 tbsp + 2 tsp (40g) Water
- 1/2 cup (10g) Freeze Dried Raspberries
- 2 cups (260g) Heavy Cream
- 1/2 cup (60g) Confectioners Sugar
- 1 tsp Vanilla
- 1/2 cup (120g) Cream Cheese,, slightly softened and cut into cubes
Equipment
- Stand mixer
- Food Processor
Instructions
Raspberry Coconut Cupcakes
- Preheat oven to 350°F, and prepare two cupcake pans with 18 cupcake liners.
- In a small bowl, toss together the raspberries and 2 tbsp flour until the raspberries are fully coated. Discard of any excess flour. Set aside.
- In a large sized mixing bowl, add the flour, baking powder, and salt, whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add eggs, sugar, coconut extract, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the coconut milk in between. Beat only until the batter is completely combined and smooth. Add the shredded coconut and dusted raspberries to the batter, then fold it in using a rubber spatula.
- Add the batter to the prepared pans, then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
Raspberry Whipped Cream Topping
- Place the gelatin and water into a small dish and place into the microwave for about 30 seconds, or until the gelatin is completely melted. Set aside to cool slightly while you make the whipped cream.
- Meanwhile, add freeze dried raspberries to a food processor, then process until finely ground. Next, add in the heavy cream, confectioners sugar, and vanilla. Process until soft-peaks are formed.
- Add in the cubed cream cheese, then pulse until incorporated. Finally, add the slightly cooled gelatin, then pulse until everything is well-dispersed and the whipped cream holds stiff-peaks. Keep cold if not using to pipe immediately.
- Place into a piping bag and pipe onto the cooled cupcakes. Store cupcakes in the fridge if not immediately consuming.
