Raspberry Coconut Cupcakes

You'll go coco-nuts for this raspberry coconut cupcake with raspberry buttercream frosting!


  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 375ml of coconut milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 400g frozen raspberries
  • Desiccated coconut to sprinkle (unsweetened)
  • 300g raspberry jam
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting (recipe on my website)
  • 3 tbsp crushed freeze dried raspberries
  • 1 tsp raspberry essence
  • 2 drops pink food gel


  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add coconut milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Add 1 tbsp frozen or fresh raspberries at the bottom of each liner
  6. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  7. Bake for 35-40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. Core the centre of each cupcake and fill with raspberry jam.
  9. To prepare frosting add freeze dried raspberries, raspberry essence and pink food gel and mix until well combined. Fit the end of a piping bag with a Wilton 6B tip and frosting in a swirl. Finish off with a sprinkle of coconut.