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Dessert Recipes

This Blackberry Coconut Cupcakes Recipe Is Sweet, Fruity + Perfect for Summer

Our easy from-scratch berry frosting gives these treats a hint of pretty purple

Craving a taste of summer that you can hold in your hand? Look no further than this blackberry coconut cupcakes recipe. We used white cake mix for easy prep and infused it with coconut extract. But my favorite part of this recipe has to be the blackberry frosting on top — it’s so good, you might have to sneak a taste before you pipe it on! The subtle sweetness of the coconut perfectly complements the tartness of the blackberries. Whether you love to bake or consider yourself a novice in the kitchen, this easy recipe takes under an hour with only a handful of ingredients. Let us know if you made these below!

Bonus tip: When making this blackberry coconut cupcakes recipe, use fresh blackberries whenever possible for the most vibrant flavor. If using frozen blackberries, however, thaw them completely and drain any excess liquid before incorporating them into the frosting.

For more berry-infused desserts, try Blueberry Cookies and Homemade Strawberry Cheesecake Bars.


20 servings

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. white cake mix
  • 3 egg whites
  • 1/2 cup oil
  • 1 tsp. coconut extract
  • 1/2 cup blackberries + additional
  • 1 1/3 cups butter, at room temp.
  • 2 2/3 cups confectioners’ sugar + additional
  • Violet and red concentrated food colorings
  • 1 1/4 cups flaked coconut


• Heat oven to 325°F. Line 20 muffin cups with liners. Prepare cake mix per package directions with egg whites, oil and 1 cup water. Stir in extract. Divide among liners. Bake until toothpick inserted in centers comes out clean, 18–20 min. Let cool.

• In food processor, process 1/2 cup blackberries until smooth. Using spoon, stir and push through strainer. On medium speed, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar. On medium-high, beat until fluffy, 2–3 min. Transfer 1 1/4 cups frosting to pastry bag fitted with large plain tip. 

• Beat berry mixture into remaining frosting; tint with food colorings. Transfer to pastry bag fitted with star tip. Pipe white frosting on cakes; press in coconut. Pipe on blackberry frosting; chill. 

• Just before serving, sprinkle additional blackberries with confectioners’ sugar; place one on each cupcake.


  • Calories: 350 kcal
  • Fat: 22 gram
  • Saturated Fat: 11 gram
  • Protein: 2 gram
  • Carbohydrate: 37 gram
  • Fiber: 1 gram
  • Cholesterol: 30 mg
  • Sugar: 28 gram
  • Sodium: 260 mg
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