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Lawrence D. Smith

Pink Raspberry Coconut Cupcakes

Soft coconut cupcakes studded with fresh raspberries, finished with a creamy, raspberry-flavored whipped cream cheese topping.
A fruity, tropical-inspired dessert perfect for celebrations or everyday indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Coconut Cupcakes
  • - ¾ cup 90 g fresh raspberries
  • - 2 tablespoons all-purpose flour for dusting the raspberries
  • - 2¼ cups 270 g all-purpose flour, measured correctly
  • - 1½ teaspoons baking powder
  • - ½ teaspoon table salt
  • - 1½ cups 300 g white sugar
  • - 3 large eggs
  • - 1¼ teaspoons coconut extract
  • - 1 teaspoon vanilla extract
  • - ¾ cup 168 g vegetable oil
  • - 1 cup 230 g full-fat canned coconut milk, shaken or stirred until smooth and combined
  • - ⅔ cup 63 g sweetened shredded coconut, roughly chopped
Raspberry Whipped Cream Topping
  • - 2 teaspoons gelatin
  • - 2 tablespoons plus 2 teaspoons 40 g water
  • - ½ cup 10 g freeze-dried raspberries
  • - 2 cups 260 g heavy cream
  • - ½ cup 60 g confectioners’ sugar
  • - 1 teaspoon vanilla
  • - ½ cup 120 g cream cheese, slightly softened and cut into cubes

Equipment

  • Stand mixer fitted with a paddle attachment
  • Food processor
  • Two cupcake pans with 18 cupcake liners
  • Large mixing bowl
  • Small bowl for coating raspberries
  • Small microwave-safe dish
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale
  • Piping bag
  • Toothpick

Method
 

Raspberry Coconut Cupcakes
  1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Line two cupcake pans with 18 cupcake liners.
  2. Coat the Fresh Raspberries: Place the fresh raspberries in a small bowl and gently toss them with 2 tablespoons of all-purpose flour until coated. Remove and discard any excess flour, then set the raspberries aside.
  3. Combine the Dry Ingredients: In a large mixing bowl, whisk together the 2¼ cups of all-purpose flour, baking powder, and table salt until evenly distributed.
  4. Whip the Eggs and Sugar: Add the eggs, white sugar, coconut extract, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment.
    Beat on high speed for approximately 5 minutes, until the mixture becomes thick, fluffy, pale, and about three times its original volume.
  5. Incorporate the Vegetable Oil: Scrape down the sides of the mixing bowl. With the mixer running, slowly drizzle in the vegetable oil. Once all the oil has been added, continue beating for another minute.
  6. Alternate the Flour Mixture and Coconut Milk: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the smooth coconut milk.
    Mix only until the batter is evenly combined and smooth, avoiding unnecessary mixing.
  7. Fold in the Coconut and Raspberries: Add the roughly chopped sweetened shredded coconut and flour-coated fresh raspberries to the batter.
    Use a rubber spatula to fold them in gently, distributing them throughout without crushing the berries unnecessarily.
  8. Fill the Cupcake Liners: Divide the batter among the 18 prepared cupcake liners in the two pans.
  9. Bake the Cupcakes: Bake at 350°F (175°C) for approximately 18 minutes, or until a toothpick inserted into a cupcake comes out clean.
  10. Cool Before Frosting: Remove the cupcakes from the oven and allow them to cool completely before adding the raspberry whipped cream topping.
Raspberry Whipped Cream Topping
  1. Dissolve the Gelatin: Place the gelatin and water in a small microwave-safe dish. Microwave for approximately 30 seconds, or until the gelatin has completely melted. Set aside to cool slightly while preparing the whipped cream.
  2. Grind the Freeze-Dried Raspberries: Place the freeze-dried raspberries in a food processor and process until they become a fine powder.
  3. Whip the Cream Mixture: Add the heavy cream, confectioners’ sugar, and vanilla to the food processor with the raspberry powder. Process until soft peaks form.
  4. Incorporate the Cream Cheese: Add the slightly softened cream cheese cubes and pulse until they are incorporated into the mixture.
  5. Stabilize the Whipped Topping: Add the slightly cooled melted gelatin and pulse until it is evenly distributed throughout the mixture and the whipped cream holds stiff peaks. Keep the topping cold if you are not ready to pipe it immediately.
  6. Pipe the Cupcakes: Transfer the raspberry whipped cream topping to a piping bag. Pipe it onto the completely cooled cupcakes.
  7. Chill Before Serving: Store the finished cupcakes in the refrigerator if they will not be eaten immediately, keeping the whipped topping chilled until serving.

Notes

  • Measure the flour accurately: Use the stated weight of 270 g for the cupcake batter. Measuring flour correctly helps maintain the intended light, tender texture.
  • Prepare the coconut milk: Shake or stir the full-fat canned coconut milk until smooth and evenly combined before adding it to the batter.
  • Coat the raspberries gently: Dust the fresh raspberries with the specified 2 tablespoons of flour, then discard any excess. Handle the berries carefully to avoid crushing them.
  • Avoid overmixing: Once the flour and coconut milk have been incorporated, mix only until the batter is smooth. Fold in the raspberries and shredded coconut gently.
  • Check for doneness: Begin checking the cupcakes at around 18 minutes. A toothpick inserted into the center should come out clean.
  • Cool completely before decorating: Warm cupcakes can soften the whipped topping, so allow them to cool fully before piping.
  • Keep the topping chilled: The gelatin helps stabilize the raspberry whipped cream, while refrigeration helps it maintain its consistency.
  • Store properly: Refrigerate leftover frosted cupcakes to keep the cream cheese and whipped cream topping cold.