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Dessert Recipes

Raspberry-Coconut Cupcakes

Jelly-donut lovers will flip for these berry-licious bites.

Serving Size:


Active Time:

45 min.

Total Time:

2 hrs., 15 min.


  • ⅓ cup seedless raspberry jam
  • 1½ cups all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 cups butter (1 lb.), at room temp.
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ cup milk
  • 3 cups confectioners’ sugar
  • 1½ cups sweetened flaked coconut, toasted
  • 2 (6 oz.) conts. raspberries


  1. Heat oven to 350°F. Line 15 muffin cups with cupcake liners. Stir jam until smooth; reserve. Combine flour, baking powder and salt; reserve. On medium speed, beat ½ cup butter and granulated sugar until fluffy, about 2 min. On low speed, beat in eggs one at a time, then 1 tsp. vanilla extract. Alternately, beat in reserved flour mixture and milk until smooth. Divide among liners. Bake 12 min. Dollop about 1 tsp. jam in center of each cupcake; poke in slightly with small spoon. Bake until toothpick inserted near centers comes out clean, 12–14 min. Let cool 15 min. Transfer from pan to rack; let cool completely.
  2. On medium speed, beat remaining butter until fluffy, 2 min. On low speed, gradually beat in confectioners’ sugar, then remaining vanilla extract until combined. On medium-high speed, beat
  3. until fluffy, about 2 min. Stir in coconut. Spread over cupcakes. Garnish with raspberries.

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