Raspberry And Coconut Cupcakes

Name: Raspberry And Coconut Cupcakes
Ingredients: 8 tbsp (1 stick) butter, chopped, at room temperature; 3/4 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 1 cup flour; 1/2 cup self-rising flour; 1/4 tsp baking soda; 1/2 cup milk; 1 cup flaked coconut; None None FOR THE TOPPING; 1 pkg (8 oz) cream cheese, softened; 1 1/2 cups powdered sugar; 1 cup flaked coconut, toasted; 1 cup raspberries

14 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
3 None eggs
1 cup flour
1/2 cup self-rising flour
1/4 tsp baking soda
1/2 cup milk
1 cup flaked coconut
None None FOR THE TOPPING
1 pkg (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 cup flaked coconut, toasted
1 cup raspberries

Directions

1

Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
2

Beat butter and sugar in a large bowl with an electric beater until light and fluffy. Beat in vanilla.
3

Add eggs one at a time, beating well after each addition. Sift flours and baking soda together. Fold into batter alternately with milk, beginning and ending with flour. Fold in coconut. Spoon into muffin pan, filling each cup 2/3 full.
4

Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5

Meanwhile, for the topping, beat cream cheese and powdered sugar in a large bowl with electric mixer until smooth. Spread over cooled cupcakes. Sprinkle with coconut and top with a raspberry.