Raspberry Coconut Cupcakes

By srumbel

A winning flavor combination - these Raspberry Coconut Cupcakes are coconut cupcakes, filled with raspberry jam and then topped with a smooth and creamy raspberry buttercream. Don’t worry if raspberries aren’t in season - you use jam, making these perfect year round!
from tasteandtellblog.com

Ingredients

• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, at room temperature
• 2 eggs
• 1/2 teaspoon coconut extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 4 oz shredded, sweetened coconut
• Filling
• 6 tablespoons raspberry jam
• Raspberry Buttercream
• 1 cup butter, at room temperature
• 2 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup raspberry jam
• 1/2 cup toasted shredded, sweetened coconut

Preparation

Step 1

Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the ⅓ of the flour mixture, ½ of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
Divide batter evenly among muffin cups, filling each about ⅔ full.
Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, ½ cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
Pipe the frosting onto the cupcakes. Top with the toasted coconut.

Serves: 18 cupcakes