Raspberry and Coconut Cupcakes recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

These rich and decadent cupcakes are flavoured with raspberries and dessicated coconut, then topped with a rich coconut icing. Serve 'em up at a tea party or at a children's birthday party!


  • 125g butter
  • 220g caster sugar
  • 3 eggs
  • 110g self-raising flour
  • 80g soured cream
  • 150g frozen raspberries
  • 40g dessicated coconut
  • 250g icing sugar
  • 80g cream cheese
  • 30g butter
  • 1 tbsp. coconut milk


  1. Preheat the oven to 180C and grease 18 cupcake liners. Place onto a baking tray.

  2. Beat together the caster sugar and butter until pale and fluffy. Beat in the eggs one at a time until fully incorporated, then sift in the flour. Stir to combine. Gently stir in the soured cream, then fold in the raspberries and dessicated coconut. Divide between the prepared cupcake liners.

  3. Bake the cupcakes for 15-20 minutes until lightly golden on top and springy to the touch. Leave to cool on a wire rack.

  4. Make the icing by beating together the butter and cream cheese until smooth. Beat in the coconut milk, then gradually beat in the icing sugar until you reach the desired consistency. Use to ice the cupcakes.

Top these delectable cupcakes with extra dessicated coconut and some fresh raspberries to make them even more beautiful. Recipe makes 18 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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