RECIPES › Vanilla Raspberry Cupcakes with Coconut Frosting

Vanilla Raspberry Cupcakes with Coconut Frosting

Name: Vanilla Raspberry Cupcakes with Coconut Frosting
Prep time: 2 min
Total time: 25 min
Yield: 8 cupcakes
Ingredients: Cupcakes:; 1 pouch Krusteaz Vanilla Cupcake Batter; 1/2 cup Fresh or frozen raspberries; Frosting:; 1/2 cup (1 stick) Butter, softened; 1 1/2 cups Powdered sugar; 1 - 2 tablespoons Full-fat coconut milk; 1/2 teaspoon Vanilla extract; 1/4 teaspoon Coconut extract

Delight in our Vanilla Raspberry Cupcakes with Coconut Frosting recipe, made with Krusteaz Vanilla Cupcake Batter. These light and fluffy cupcakes are filled with raspberries, topped with creamy coconut frosting, and sprinkled with shredded coconut for a delightful blend of flavors and textures. Perfect for any occasion, from celebrations to afternoon treats, they’re sure to be a hit with friends and family alike!

PREP

2 mins

TOTAL TIME

25 mins

SERVINGS

8 cupcakes

Cupcakes:

1 pouch Krusteaz Vanilla Cupcake Batter

1/2 cup Fresh or frozen raspberries

Frosting:

1/2 cup (1 stick) Butter, softened

1 1/2 cups Powdered sugar

1 - 2 tablespoons Full-fat coconut milk

1/2 teaspoon Vanilla extract

1/4 teaspoon Coconut extract

STEP 1

Heat oven to 375°F. Line a standard muffin pan with liners or lightly grease it.

STEP 2

Cut pouch open at top corner. Squeeze the batter into a bowl, then gently fold in the raspberries.

STEP 3

Scoop the batter into each cup, filling them 2/3's full.

STEP 4

Bake for 18-23 minutes or until a toothpick inserted into the center comes out clean. If you’re using frozen raspberries, bake time might be slightly longer.

STEP 5

While the cupcakes are baking, prepare the frosting.

STEP 6

Frosting: Using a hand or stand mixer, beat the butter until smooth and creamy. On low-speed, gradually add half of the powdered sugar, mixing until well combined. Then, add the remaining powdered sugar, continuing to mix until fully incorporated and smooth.