A few months ago, I told you about my love for Coconut Cupcakes. Now, I’m going to tell you something you probably could already guess…
That love hasn’t changed. And it probably never will.
I have a serious devotion to coconut, especially when it’s baked in cupcakes. To me, it makes the cupcake like a fluffy pillow of heaven. Yeah, it’s that good. It’s a (not so) secret love.
Speaking of secrets, I cheated when I baked these cupcakes. I used a Betty Crocker box mix. But you know, sometimes you just have to do what you have to do! Plus, using the box mix makes baking these cupcakes that much faster, which, of course, means eating sooner!
These fluffy cupcakes are packed with coconut flavor and filled with raspberry jam. They’re topped with coconut icing and drizzled with more jam. Yes. THEY ARE PERFECT.
Coconut and Raspberry Jam Cupcakes
1 Box Betty Crocker White Cake Mix
1/3 C Canola Oil
1 1/4 C Water
4 Egg Whites
4 Tbsp Coconut Extract
1 1/2 C Shredded Coconut
Following the directions on the box, combine the dry ingredients with the oil, water, and egg whites and beat well. Continue beating as you add the coconut extract and coconut.
Scoop the batter into a lined or greased cupcake pan. Bake for 18-22 minutes until the tops are golden.
Once cooled, scoop out the middle of a each cupcake using a melon baller or cupcake corer. Fill each cupcake with 1 TBSP raspberry jam, then top with coconut icing. Drizzle more jam and sprinkle coconut on top, if desired.
1/2 C Butter
1 1/2-2 C Powdered Sugar
1 Tbsp Milk
2 Tsp Coconut Extract
Cream the butter, then add half of the powdered sugar. Add the milk and coconut extract and continue to beat. Continue to add powdered sugar until you reach your desired consistency.