My most requested cupcake/muffin from clients. Perfect for kitchen teas or baby showers. Made a wedding cake from them also.


  • 125 g butter, softened

  • 1 cup caster sugar

  • 3 eggs

  • 1/2 cup plain flour

  • 1/4 cup self-raising flour

  • 1/2 cup coconut, dessicated

  • 1/3 cup sour cream

  • 150 g raspberries (I use frozen ones)

  • 60 g butter

  • 160 g cream cheese, soft

  • 2 teaspoons coconut essence

  • 3 cups icing sugar


  • 1.

    Preheat the oven to 180°C (160°C fan forced) Line a 12 cup standard muffin tin with papers and set aside.

  • 2.

    In a large bowl beat the butter and sugar together until fluffy.

  • 3.

    Add the eggs one at a time and beat well. Add the sour cream.

  • 4.

    In another bowl mix together the flours and coconut.

  • 5.

    Combine the dry ingredients to the wet and mix until just combined.

  • 6.

    Fold in the raspberries (or if going for a neater look add them by hand once the mix is in the cups).

  • 7.

    Fill each muffin tin 3/4 full and bake in the oven for 15-20 minutes or until a light golden and a skewer comes out clean.

  • 8.

    Leave in tin to cool and then flip onto a cooling rack.

  • 9.

    ---To make the icing----.

  • 10.

    Combine the butter and the cream cheese and mix with a electric beater until fluffy.

  • 11.

    Add the coconut essence and the icing sugar gradually until the frosting is white and fluffy.

  • 12.

    Spread icing over cold cupcakes and decorate accordingly

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 276kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 36g
  • Sugar 31g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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