I realize that it’s a bit late to actually make these cupcakes for Easter, but this coconut cake recipe is sublime for any occasion. It’s light, tender and moist and could easily pair with a variety of fruity or chocolate fillings. I went with a cream cheese frosting this time around, but a Swiss meringue buttercream would be divine as well as a simple meringue frosting like the one used in my recipe source: Coconut Cake with Raspberry Filling from the one and only Cooking Light.
My inspiration for these cupcakes was of course Easter, but more specifically the cute decorating ideas. Since I was a little burnt out from baking cakes recently I almost passed on making an Easter dessert. Despite the continual mess in my kitchen, I could not resist. I already had the Cadbury Mini Eggs, Trader Joe’s Gourmet Jelly Beans and festive cupcake liners. If I didn’t act quickly then I would have to wait a whole year to make Coconut Marshmallow Nests and use Peeps as cupcake toppers. So I persevered and was so happy with the results! The coconut nests are adorable and make such a cute cupcake accessory. I modeled my chicks after one of my Pinterest Finds. They were far from perfect, mostly because I got lazy, but super cute nonetheless. The Peeps were the most simple decor, but I felt really resourceful because I received them for free from the Cabazon Outlets * in Palms Springs and was determined to make good use of them. The homemade raspberry filling complemented the coconut flavor perfectly but I also filled half the cupcakes with chocolate mousse for a little variety. I think this recipe surpassed my Coconut Creme Cupcakes that I made last year, but it’s hard to say for sure since it was a year ago. If you ever get a chance to try both versions, let me know your preference!
* The Cabazon Outlets are hands down the best outlets I have ever been to. I got the most amazing deals and probably bought enough clothes to last me the year. If you are ever in the area to not pass these up! They are also extremely dangerous for your wallet so I would not recommend going more than twice a year!
Coconut Cupcakes with Raspberry Filling
Author: Adapted fromDeb Wise, Cooking Light DECEMBER 2012
Recipe type: Dessert
The ultimate coconut cake recipe to kick off the spring season! Pairs perfectly with a variety of fillings and frostings so let your creative juices flow.
- ½ bag of Trader Joe’s Organic Frozen Raspberries (6 ounces)
- ⅓ cup sugar
- 2 tablespoons water
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons Chambord
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups sugar, divided
- ⅓ cup coconut oil
- 2 tablespoons butter, softened
- 2 tbsp King Arthur Cake Enhancer (optional)
- 1 teaspoon vanilla extract
- 1 tbsp natural coconut extract
- 1 cup coconut water
- 6 large egg whites
- 1 8oz package cream cheese
- 1 stick butter (1/2 cup), softened
- 1 tbsp natural coconut extract
- 3-4 cups powdered sugar
- pinch of salt
- Unsweetened coconut and Easter decor for decorating
- To prepare filling, combine raspberries, ⅓ cup sugar, 2 tablespoons water, and ⅛ teaspoon salt in a saucepan; bring to a boil. Cook over medium heat 5 minutes, stirring frequently until berries break down. Combine cornstarch and liqueur; stir with a whisk until smooth. Add cornstarch mixture to raspberry mixture, stirring with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed.
- Preheat oven to 350°.
- Prepare cupcake pans with liners.
- Place 6 egg whites in a large, clean bowl of stand mixer. Whisk at high speed until medium peaks form. Add ¼ cup sugar, 1 tablespoon at a time; beat 1 minute. Transfer beaten egg whites to another dry clean bowl and wash and dry standmixer bowl.
- Sift together cake flour, baking powder, and salt in a bowl; stir with a whisk. Place 1¼ cups sugar, coconut oil, butter, cake enhancer, vanilla and coconut extract in the bowl of your standmixer. Beat at medium speed for 5 minutes or until fluffy. Add coconut water; beat at low speed 1 minute or until combined. Add flour mixture; beat at low speed 1 minute or until well combined.
- Stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Use a cookie or ice cream scoop to evenly divide the batter in cupcake pan. Bake at 350° for 12-15 minutes or until a wooden pick inserted in center comes out clean.
- Once the cupcakes are completely cool, use a cupcake corer to make a hole in the center of each cupcake. Fill with the prepared raspberry filling using a piping bag.
- To prepare frosting, beat cream cheese and butter until smooth. Gradually add sugar and beat until light and fluffy. Beat in extract and salt.
- Pipe or spread frosting onto cupcakes. Dip into coconut and decorate as desired.