Coconut Raspberry Cupcakes

These cupcakes scream springtime. They are addicting and make a good breakfast even! (Note I didn't say healthy...just good)

Makes 20-24 cupcakes

Cupcake Ingredients

•  3/4 cup of unsalted butter, room temperature 
• 1 1/4 cup of sugar 
• 3 eggs, room temperature 
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract 
• 2 1/4 cups of flour 
• 1 teaspoon of salt 
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut-lightly toasted
• Raspberry jam

Coconut Cream Cheese Frosting Ingredients

 

• 3Tbls. of butter, room temperature 
• 8 oz of Philly cream cheese (1 package), room temperature
• 3oz Philly cream cheese, room temperature
• 1/2-1 cup of powdered sugar 
• 1/4 cup of sweetened desiccated coconut

1. Combine the flour, salt, and baking powder in one bowl.
2. Preheat oven to 350
3. Cream butter until light and fluffy.
4. Add sugar and cream until fluffy again, scraping down sides to mix evenly.
5. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
6. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. 
7. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. 
8. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
9. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full.
10. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. 
11. Once the cupcakes have completely cooled, use a paring knife to cut out a cone of the cupcake (tilt knife at 450 angle and cut in circle). 
12. Cut the point off the cone and set aside
13. Fill the cupcake with a small spoonful of jam, slightly less than level with the top. Replace the cupcake cap.

Frosting

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3. Fold in the coconut. Spread onto cooled cupcakes.
4. Sprinkle on a bit of extra shredded coconut on top and serve.