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coconut raspberry swirl cupcakes

(2 ratings)
amyalusa avatar
Recipe by
Amy Alusa
@amyalusa
Chico, CA

These sound, look and taste delicious. I have been researching and trying new cupcake recipes-I'm putting together a cookbook here on JAP! Well, these were keepers! They taste as good as they look!! Give them a try this summer!

(2 ratings)
yield serving(s)
prep time 45 Min
cook time 25 Min
method Bake

Ingredients For coconut raspberry swirl cupcakes

  • FOR THE CAKE:
  • 3/4 lb
    (3 sticks or 1 1/2 cups) unsalted butter
  • 2 c
    granulated sugar
  • 5
    extra large eggs, room temperature
  • 1 1/2 tsp
    pure vanilla extract
  • 1 1/2 tsp
    pure almond extract
  • 1 tsp
    coconut extract
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    kosher salt
  • 1 c
    buttermilk
  • 14 oz
    coconut, sweetened, shredded
  • FOR THE FROSTING:
  • 1 lb
    cream cheese (16 oz), room temperature
  • 3/4 lb
    (3 sticks or 1 1/2 cups) unsalted butter, room temperature
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    pure almond extract
  • 1 1/2 lb
    powdered sugar, sifted
  • FOR RASPBERRY FILLING
  • 2 c
    fresh raspberries
  • 1 c
    water
  • 1 Tbsp
    cornstarch
  • 1/4-1/2 c
    granulated sugar (depending on how sweet you want it)

How To Make coconut raspberry swirl cupcakes

  • 1
    Make the Cupcakes:
  • 2
    Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, almond and coconut extracts and mix well.
  • 3
    In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • 4
    Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • 5
    Make the frosting:
  • 6
    Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.
  • 7
    For Raspberry Filling:
  • 8
    Add the cornstarch to the water and stir so it melts. Then add everything into a medium size pot and bring to a boil until thickens. Use a whisk to mix the berries up. Let it simmer for 15 minutes stirring often. Strain the mixture through a sieve.
  • 9
    Make a hole in the top of the cupcake and then fill with raspberry filling. Add 2 tablespoons of the berry sauce to the frosting. Do not stir! Just add it to the piping bag and pipe. The frosting will come out with a nice raspberry swirl!
  • 10
    Recipe and photo from: http://sugarandcharm.com/2013/03/coconut-raspberry-swirl-cupcakes.html/
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Coconut Raspberry Swirl Cupcakes:

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