Raspberry-filled coconut cupcakes with cream cheese icing

This indulgent recipe sees coconut cupcakes filled with tart raspberries and topped a lush cream cheese icing. Dust with icing sugar and serve as a show-stopping treat at your next sweet occasion

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 125 gram butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cup self-raising flour, sifted
  • 2/3 cup desiccated coconut
  • 2/3 cup milk
  • 1 cup frozen raspberries, thawed
  • toasted coconut flakes, icing sugar to serve
Cream cheese icing
  • 500 gram cream cheese, softened
  • 150 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup icing sugar


  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.
  • 3
    Fold in combined flour and coconut alternately with milk. Spoon mixture into paper cases so each is two-thirds full.
  • 4
    Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • 5
    In a small bowl, crush raspberries with a fork.
  • 6
    For the cream cheese icing: In a small bowl, using an electric mixer, beat cream cheese, butter and vanilla on medium until pale. Add icing sugar, beating until fluffy. Transfer to a piping bag fitted with a fluted nozzle.
  • 7
    Using a small, sharp knife, cut a small recess in the middle of each cupcake. Fill with raspberries, reserving 1 tablespoon. Pipe icing on top, sprinkle with toasted coconut flakes, dust with icing sugar and drizzle with reserved raspberry.


  • Store in an airtight container for up to 5 days or freeze, without filling or icing, for up to a month.