Vanilla Raspberry Cupcakes with Coconut Frosting
Delight in our Vanilla Raspberry Cupcakes with Coconut Frosting recipe! 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!
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STEP 1
Heat oven to 350°F. Line cupcake/muffin pan with liners or lightly grease each cup.
STEP 2
Stir together water, butter, egg, and pound cake mix. Gently fold raspberries into batter.
STEP 3
Scoop batter into each cup, filling 2/3 full.
STEP 4
Bake 22 - 24 minutes or until toothpick inserted into center comes out clean and tops are light golden brown.
STEP 5
Prepare frosting while cupcakes are cooling.
STEP 6
For Frosting: Using a hand or stand mixer, beat butter on MEDIUM speed until smooth. Add sweet glaze mix and half of powdered sugar on LOW speed, mixing until combined. Add remaining powdered sugar and mix until fully combined.
STEP 7
Add the coconut extract and milk, 1 tablespoon at a time, to achieve desired consistency. Mix on MEDIUM speed until light and fluffy.
STEP 8
Pipe or spread frosting over completely cooled cupcakes.
If using frozen raspberries, bake time might be slightly longer. Additionally, alternate milks or coconut milk can be used in place of regular milk in frosting.
