Raspberry, White Chocolate and Coconut Cupcakes


Raspberry White Chocolate Coconut Cupcakes

A few weeks ago my sister in law, Amanda (married to my brother) and I made these cupcakes for my other sister in law’s (my husband’s sister – just don’t want anyone to get confused) wedding.

These were a huge success.

The mousse is so light and delicious you could just eat it all day long.

Amanda was in charge of coming up with this recipe so this is her creation and they are divine.

If the raw egg makes you nervous (I didn’t want to serve raw egg at a wedding so this is what I did) you can place the whites in a double boiler and whisk them  briskly  over medium high heat until they reach about 130˚ and then let them sit until you are ready to use them.  Right before pouring them in whisk them a little to blend.

Raspberry, White Chocolate and Coconut Cupcakes
Prep time
Cook time
Total time
Recipe By:
Recipe type: Dessert
Serves: 24

  • 4 ounces white chocolate
  • 8 tablespoons butter, softened
  • ¼ cup powdered sugar
  • 4 Egg Whites
  • 1 tsp Raspberry Extract
  • ¼ cup fresh raspberries
  • 1½ cups unsalted butter
  • 2 cups sugar
  • 5 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup milk
  • ½ cup shredded coconut
  • ½ cup white chocolate coarsely chopped
Preparation Instructions

  2. Melt chocolate.
  3. beat butter until very fluffy.
  4. Add sugar and beat until very pale. It will look white.
  5. Mix in the warm chocolate.
  6. Add Raspberry
  7. Add eggs Whites one at a time and beat until very fluffy
  8. Carefully break the raspberries into small pieces and gently fold in to the mousse
  9. Preheat the oven to 350˚. Line the cups of a muffin pan with cupcake liners and set aside.
  10. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Lower the speed to medium and add the eggs, one at a time, scraping the bowl between each addition. Add the vanilla and coconut extract.
  11. In a medium bowl, sift together the flour, baking powder, baking soda and kosher salt. Alternate between adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Add the shredded coconut and the white chocolate.
  12. Divide the batter between each of the muffin cups so that they are about ⅔ of the way full.
  13. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
  14. Remove from oven and allow to cool in the pan about 10 minutes, then carefully remove the cupcakes from the pan and place on a wire cooling rack. Cool completely before frosting.


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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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  1. Brandi says

    The cupcakes are delicious, but I think you’re missing a step, ingredient, or better directions for the mousse icing. Did it as specified twice and faile both times. Any hints??

    • says

      Brandi –
      I am so sorry to hear that! I have looked over the instructions and nothing sticks out to me as being incorrect. What happened exactly, was it runny, lumpy…? If you are more specific I might be able to help you out, if I have a chance later this week I will try to make a batch and maybe update instructions if needed. Thanks for letting me know!

  2. Emma says

    It’s the white chocolate that’s missing from the cake batter instructions, but I just added them after the coconut and they turned out just fine! Thank you for this awesome recipe!


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