Vanilla raspberry cupcakes with coconut frosting

Vanilla Raspberry Cupcakes with Coconut Frosting

Prep time: 2 mins
Total time: 25 mins
Servings: 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

Directions

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.

STEP 7

Add the coconut milk, along with the vanilla and coconut extracts, then mix on medium-speed until the frosting becomes light and fluffy.