Name: Coconut Cupcakes with Raspberry Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: International
Ingredients: For the Cupcakes:; 90 g egg whites; 160 g coconut milk; 3/4 teaspoon vanilla extract; 3/4 teaspoon coconut extract (optional); 200 g all-purpose flour; 100 g sugar; 10 g baking powder; 3 g salt; 115 g softened unsalted butter (not melted); For the Raspberry Cream Frosting:; 340 g frozen raspberries; 5 g fresh lemon juice; 70 g sugar; 230 g softened unsalted butter (at 19-20°C); 75 g egg whites (room temperature); 110 g superfine sugar; 40 g water; 95 g raspberry sauce

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Light and fluffy coconut cupcakes topped with a silky, tangy raspberry cream frosting made from fresh raspberries and whipped egg whites, creating a tropical and refreshing dessert.

Why You’ll Love This Recipe

These Coconut Cupcakes with Raspberry Cream offer a beautiful balance of tropical and fruity flavors, making them a perfect dessert for any occasion. The moist, tender coconut-infused cake pairs wonderfully with the airy, luscious raspberry frosting made from fresh raspberries and Swiss meringue buttercream. Their elegant look and refreshing taste make them a delightful treat for gatherings, celebrations, or simply indulging in something special.

Ingredients

For the Cupcakes:

90 g egg whites
160 g coconut milk
3/4 teaspoon vanilla extract
3/4 teaspoon coconut extract (optional)
200 g all-purpose flour
100 g sugar
10 g baking powder
3 g salt
115 g softened unsalted butter (not melted)

For the Raspberry Cream Frosting:

340 g frozen raspberries
5 g fresh lemon juice
70 g sugar
230 g softened unsalted butter (at 19–20°C)
75 g egg whites (room temperature)
110 g superfine sugar
40 g water
95 g raspberry sauce

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Cupcakes

Preheat oven to 350°F (175°C). Line a cupcake pan with liners. In a bowl, whisk together egg whites, coconut milk, vanilla extract, and coconut extract until combined.

In a separate bowl, sift flour, sugar, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Add softened butter and mix until smooth.

Pour batter into cupcake liners about 2/3 full. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Prepare the Raspberry Cream Frosting

In a saucepan, combine frozen raspberries, lemon juice, and sugar. Cook until raspberries break down and mixture thickens. Cool.

In a heatproof bowl over simmering water, whisk egg whites with water and superfine sugar until sugar dissolves and mixture is warm. Beat until stiff peaks form.

Gradually add softened butter while beating continuously until smooth and creamy. Fold in raspberry sauce until well incorporated.

Assemble the Cupcakes

Pipe or spread raspberry cream frosting over the cooled coconut cupcakes. Garnish with fresh raspberries or shredded coconut if desired.

Servings and timing

Makes 12 cupcakes
Prep time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Calories: Approximately 320 kcal per cupcake

Variations

Use fresh raspberries instead of frozen for a brighter flavor.
Add shredded coconut to the cupcake batter for extra texture.
Substitute raspberry sauce with other berry purées like blueberry or strawberry.
Top cupcakes with toasted coconut flakes for added crunch.
Replace coconut extract with almond or vanilla extract for a different twist.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving. Do not freeze due to the delicate frosting.

FAQs

Can I make the frosting without egg whites?

Swiss meringue buttercream requires egg whites; however, whipped cream frosting can be an alternative.

Can I use coconut oil instead of butter?

Butter provides structure and richness; coconut oil may alter texture and stability.

How do I keep the cupcakes moist?

Store in an airtight container and avoid overbaking.

Can I prepare cupcakes ahead of time?

Yes, bake cupcakes in advance; frost just before serving.

Can I use boxed cake mix?

For best results, use this scratch recipe for the coconut flavor and texture.

How do I make raspberry sauce?

Simmer raspberries with sugar and strain for a smooth sauce.

Are these cupcakes vegan?

No, they contain eggs and butter.

How do I pipe the frosting?

Use a piping bag fitted with your favorite tip for decorative swirls.

Can I freeze the cupcakes?

Freezing is not recommended due to the frosting.

What’s the best way to store leftovers?

Refrigerate in an airtight container and consume within 3 days.

Conclusion

Coconut Cupcakes with Raspberry Cream are a refreshing and elegant dessert showcasing tropical coconut flavor and tangy raspberry frosting. Their moist crumb and light, airy frosting make them a favorite for celebrations or everyday indulgence. Simple to make yet impressive to serve, these cupcakes are a true delight for any dessert lover.

Coconut Cupcakes with Raspberry Cream

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Author: Mia
Total Time: 55 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Light and fluffy coconut cupcakes topped with a silky, tangy raspberry cream frosting made from fresh raspberries and whipped egg whites, creating a tropical and refreshing dessert.

Instructions

Preheat oven to 350°F (175°C). Line cupcake pan with liners.
Whisk egg whites, coconut milk, vanilla extract, and coconut extract until combined.
Sift together flour, sugar, baking powder, and salt.
Gradually fold dry ingredients into wet mixture.
Add softened butter and mix until smooth.
Fill cupcake liners 2/3 full and bake for 20-25 minutes or until toothpick comes out clean. Cool completely.
For frosting: Cook raspberries, lemon juice, and sugar until raspberries break down and mixture thickens. Cool.
Whisk egg whites, water, and superfine sugar over simmering water bath until sugar dissolves and mixture is warm.
Beat egg white mixture until stiff peaks form.
Gradually beat in softened butter until smooth and creamy.
Fold in raspberry sauce until well combined.
Pipe or spread frosting onto cooled cupcakes. Decorate with fresh raspberries or shredded coconut.