My birthday was recently and since I am always the person that makes everyone’s birthday cake, I decided that I would change it up for myself and try a new and improved recipe for myself! I absolutely love coconut, and I always have wanted to put a filling in a cupcake. After looking at all different recipes, I decided to stick with a raspberry filling for a coconut cupcake and a regular buttercream frosting. These cupcakes are loosely based off of Ina Garten’s Coconut Cupcakes, but with my own little twist on it. This recipe provides the full flavor of the coconut and you also taste flacked coconut in the cupcake.
When I made the filling, I was deciding between using fresh or frozen raspberries. Realizing that I may enjoy this recipe during different times of year, when raspberries are not available, so I stuck with the frozen raspberries. This was a very good decision. Not only did it add some extra moisture to the mixture, but it was also difficult to find fresh raspberries when I needed them (of course). Don’t be nervous when combining the corn starch and water, it is stiff, but this is a very important step that must not be skipped!!
As with all of my recipes, I have dedicated this recipe to use natural colors and ingredients, which means, even more deliciousness :). The sugar that I decided to decorate the cupcakes with is by India Tree and added the extra little decoration that every birthday girl should have on her day! Please enjoy the recipe and as always comment, repost, and don’t forget to follow!
- 3/4 cup (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. coconut extract
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup coconut milk
- 7 ounces unsweetened, shredded coconut
- 4 cups frozen raspberries
- 1 cup sugar
- 4 Tbsp. corn starch
- 4 Tbsp. water
- ½ cup unsalted butter, room temperature
- 1 box confectioners sugar
- 1 tsp. vanilla extract
- dash of salt, optional
- 2 Tbsp. heavy cream, more or less depending upon the consistency you want.
- Preheat the oven to 325°F. Prepare 2 cupcake pans with liners.
- Cream the butter and sugar at high speed until it is light and fluffy with an electric mixer or a hand mixer.
- With the mixer on low, add the eggs one at a time, mixing well after each additional egg. Add the vanilla and coconut extract and mix well. Make sure to scrape down the bowl at this point!
- In a separate bowl, sift flour, baking powder, baking soda, and salt all together. Add this mixture in three parts to the wet ingredients, alternating with the coconut milk. Be sure to start and end with the dry ingredients. Mix just until the flour disappears. Fold in the unsweetened coconut.
- Fill the cupcake liners with the batter and bake about 25 to 35 minutes, or until a toothpick comes out clean. Cool completely.
- Place the frozen raspberries in a medium saucepan and bring to a boil on medium heat. The raspberries should become watery and lose their shape, about 10-15 minutes.
- Add the sugar and return the mixture to a boil. *You may want to add more sugar depending on how tart or sweet you want the mixture to be.
- In a separate bowl, combine corn starch and water, which will become a thick paste. Be sure to dissolve all of the corn starch. Add this mixture into the raspberries and combine for 2 minutes.
- Allow the filling to cool before using on the cupcakes.
*NOTE – This recipe identical to the Buttercream Recipe on Dora Birthday Cupcakes*
- Using the whisk attachment if you have a mixer, soften the butter at the highest speed in a mixer for about 5 to 7 minutes. You want to make sure the butter is turning white.
- Add the confectioners sugar, vanilla extract, salt, and heavy cream. Increase the speed slowly, allowing for the mixture come together, for about 5 minutes. Add more heavy cream if you find the frosting not coming together.
- Take one cupcake and cut a whole in the middle. Be sure to cut the whole so that it does not go all the way to the bottom of the cupcake, but goes to about the center.
- Fill the whole with the raspberry filling and top with the discarded cupcake.
- Pipe frosting on top of the cupcake with a 1m piping tip. Place a raspberry on top along with the colored sugar.
- Repeat with the remaining cupcakes and enjoy!