Recipe Inspiration: Raspberry Coconut Cupcakes

♥ Happy Friday!  Let’s start this beautiful long weekend off with a sweet & luscious cupcake recipe

This recipe was inspired by a few things:  First my love of raspberries & coconut is undeniable and secondly, a few years ago, I fell in love with a certain Raspberry Coconut Butter Tart at the Farmer’s Market that I go back for every year.  I absolutely adore how the sweet & tart flavour of the raspberries marry so beautifully with the sweet & candied tasting coconut.  The batter turns a beautiful pink shade from the luscious raspberry puree & the combination of the pink buttercream frosting with the sprinkle of white coconut flakes is simply too pretty for words!

I can guarantee that these divine confections would be beautiful bridal shower desserts tiered on top of stacked crystal cake platters {glamorous!} or you could make mini versions of these cupcakes for a baby “girl” shower & display them on top of tiered pink & white polka dot boxes in varied sizes! Love it!

Simply stunning & gorgeously decadent!

♥ Raspberry Coconut Cupcake Recipe

2/3 Cup Fresh or Frozen Raspberries {Thawed if frozen} * 1 1/2 Cup All Purpose Flour, Sifted * 1 Tsp Baking Powder *1/4 Tsp Salt * 1/3 to 1/2 Cup Whole Milk, Room Temperature {Depending on how dry your batter is} * 1 Tsp Pure Vanilla Extract * 1/2 Cup {1 Stick} Unsalted Butter, Room Temperature * 3/4 Cup Sugar * 1/2 Cup Coconut Flakes + More for Topping * 1 Large Organic Egg, Room Temperature * 2 Large Organic Eggs, Room Temperature

{Cupcake Directions Exception: Gently mix the 1/2 cup coconut into the batter after all the flour has been incorporated}

♥ Raspberry Frosting Recipe

3 Tbsps Raspberry Puree * 1 Cup Unsalted Butter {2 Sticks}, Firm & Slightly Cold * Pinch of Salt * 3 1/2 Cups Confectioner’s Sugar * 1/2 Tsp Pure Vanilla Extract

{Frosting Directions Exception: Sprinkle more coconut on top of the frosting as a finishing touch!}

{Image: Pinterest}

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