Coconut Topped Cupcakes

With Raspberry Jam

Coconut Topped Cupcakes myfavouritepastime.com_6518We are having rain right now with big gusts of wind. It reminds me of the early days in school when the phrase “it was a dark and stormy night” was the popularly used to start a story. How did you start your week? We had a long weekend, so I am still in the holiday mood.

I was actually writing this last night and then, I feel asleep. I have just woken up and yes, the sky is grey and it continues to growl. The rain is pouring and thank God for first time in many years I have a green lawn and I don’t have to worry about watering.

Coconut Topped Cupcakes myfavouritepastime.com_6492Raspberries are one of my favourite fruits. They are high in fiber and are an excellent source of vitamin C. They always look very pretty too.  The only thing that exasperates me, is, how quickly they perish. I always end up making a smoothie I didn’t plan for, or throwing them in the freezer to save them from spoiling.

Coconut Topped Cupcakes myfavouritepastime.com_6470Today I want to share with you a simple recipe for cupcakes topped with raspberry jam and coconut. I ate mine for dessert,  with with homemade custard. It was very delicious. I hope you enjoy them too!

  • Ingredients
  • 125g (4½oz) self-raising flour
  • 125g (4½oz) softened tub margarine (If you use butter, please add 3 eggs)
  • 125g (4½oz) fine sugar
  • 2 medium eggs (3 eggs, if you use butter, please)
  • 1 teaspoon vanilla essence
  • Topping
  • 4 tablespoons seedless raspberry jam
  • 20g (¼ cup) desiccated or shredded coconut (this is the weight for shredded coconut)
  • 6 glace cherries, halved

Coconut Topped Cupcakes 6746Please, always remember to assemble all ingredients before you start.

Coconut Topped Cupcakes myfavouritepastime.com_6751 Sift flour into a bowl.

Coconut Topped Cupcakes myfavouritepastime.com_6755combine the flour, butter, sugar, eggs and vanilla extract in a mixing bowl. (please note, I used margarine)

Coconut Topped Cupcakes myfavouritepastime.com_6756I use a hand mixer, so I first stirred the ingredients using a wooden spoon to avoid splattering,

Coconut Topped Cupcakes myfavouritepastime.com_6760Then I beat with the hand mixer for about 2 minutes until smooth, then spooned into paper cases.

Coconut Topped Cupcakes myfavouritepastime.com_6765Bake in the centre of the oven for about 14-16 minutes until well risen and golden, or until a toothpick inserted in the centre of the cake comes out clean. Leave 5 minutes (I baked the cupcakes at 400°F (200°C) for 16 minutes, because I used margarine, If you use butter it will take a little longer-about 19-22 minutes)

Coconut Topped Cupcakes myfavouritepastime.com_6767then transfer to wire rack to cool.

Coconut Topped Cupcakes myfavouritepastime.com_6454warm the raspberry jam in the microwave for a few seconds. Brush the warmed jam over the top of each cupcake. Lightly coat the top of each cupcake with coconut. (lightly indeed, I fully packed the top with shredded coconut)

Coconut Topped Cupcakes myfavouritepastime.com_6460then finish with a halved cherry.

Coconut Topped Cupcakes myfavouritepastime.com_6507The cakes tasted very nice

Coconut Topped Cupcakes myfavouritepastime.com_6467They can be served with tea or coffer, as a snack, or as dessert with custard.

Coconut Topped Cupcakes

Preparation time: 15 minutes; Baking time: 16-20 minutes Makes: 10-11 muffins


  • 125g (4½oz) self-raising flour
  • 125g (4½oz)  softened tub margarine (If you use butter, please add 3 eggs)
  • 125g (4½oz) fine sugar
  • 2 medium eggs (3 eggs, if you use butter, please)
  • 1 teaspoon vanilla essence
  • Topping
  • 4 tablespoons seedless raspberry jam
  • 20g (¼ cup) desiccated or shredded coconut (this is the weight for shredded coconut)
  • 6 glace cherries, halved 


  1. Preheat the oven to 375°F (190°C). Line a medium 12-hole muffin tin (tray) with 10-12 paper cases.
  2. Sift flour into a bowl and add the butter, sugar, eggs and vanilla extract. Beat for about 2 minutes until smooth then spoon into paper cases.
  3. Bake in the centre of the oven for about 14-20  minutes until well risen and golden, or until a toothpick inserted into the cake comes out clean. Leave 5 minutes then transfer to wire rack to cool.
  4. To decorate: warm the raspberry jam in the microwave for a few seconds. Brush the warmed jam over the top of each cupcake. Lightly coat the top of each cupcake with coconut then finish with a halved cherry
  5. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  6. Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cupcakes at 400°F (200°C) for 16 minutes, because I used margarine. If you use butter the cupcakes will take 19-22 minutes. 
  • The mixture will make 10-11 muffins, I tried 12 but it was a bit tricky
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

59 thoughts

    1. Yesterday I made some cupcakes with raspberries and half the carton was mushed up. I have just popped them into the freezer for a smoothie later on. Raspberries are so expensive here! Thanks and have a great week, ahead!

        1. I can just imagine because the pound is much stronger than the CAD$. Blueberries and avocados too, avocados have no taste, I don’t bother with them at all. Thanks!

  1. I’m rather late to this post but oh they look so prettily delicious! I’m obsessed with raspberry jam; it’s tangy-sweet-delicious, I hope you have a blessed week!

    1. I have just finished eating some cupcakes I made for dessert. They are filled with raspberry jam and topped with fresh raspberries, omg they taste so nice I ate about five in a sitting. I’ll never lose this weight around my middle at this rate. I am so happy to hear from you. I am waiting to hear how the celebrations went for you. Have a good night!

  2. How did I miss this one? All my favorites food groups in this cupcake. (Well, sorta!) 😉 It’s really warm already and going higher here today. I will save this recipe for a rainy day. I picked a big container of raspberries at my sons place and froze them right away so they are needing to become something to showcase something else! Today I may take a walk and see if I can pick some blackberries! My second favorite after raspberries! Lovely photos….so yummy looking! Happy Friday, Happy weekend!

    1. HI Sandy,
      you said you have been outdoorsy of late, so perhaps that explains why you missed this one. It’s extra warm here too, but not too bad. You’re lucky you can pick a large container of raspberries-they are so pricey and usually half of them are mushed up so cannot be used for garnishing.
      Please send me some blackberries by e-mail (wish it were possible). I love all berries LOL.
      Have a wonderful weekend!

  3. For me, these are what cupcakes are supposed to be: fun. The jam, coconut, and cherry are a party on a cake. And I bet they’re delicious to boot! Nicely done, Liz.

    1. What a great idea. I shall incorporate it into my swiss roll post-I was planning one.
      I just learnt a new thing: ‘Anda bhurjee’ and I am so excited about it. Have a lovely evening!

  4. Its a long four-day weekend here too – Hari Raya Puasa for the Muslims and then National Day! Raspberries are so precious that I’m afraid to use them in recipes lest I screw it up. These cupcakes look scrummy!

    1. Raspberries are not just precious, they are rather expensive. The cupcakes were only twelve and did not see the end of an hour. Thanks, Sabrina and have a lovely evening-just goggled the time in Singapore so Goodnight!

  5. Liz, these cupcakes look so lovely!
    Did you use desiccated coconut or freshly grated one? Will it affect the result much?

    1. Hi Hari,
      Great to see you, Hari. I use desiccated coconut because it’s very difficult to get fresh coconut here. If you have shredded, fresh coconut you can also use it. It doesn’t affect the result at all. Thank you and have a lovely evening!

      1. Liz,
        the desiccated coconut you used looked so white and fresh. I thought it was freshly shredded coconut. 😀
        Thank you for explaining.
        Have a wonderful Friday! 😀

        1. It’s desiccated and shredded, but it still has some fair amount of moisture in it. I think I would call it freshly-shredded-desiccated coconut. Thanks, Hari. Is Idd today?

        2. Hi Liz,
          Sorry for the late reply. Idul Fitri was on Thursday.
          I had been quite busy because I had to prepare gifts for my Muslim friends when they dropped by, bringing foods and sweets.

        3. Mmm I wish I was in your shoes, with all these people dropping by with foods and sweets. You must have enjoyed the day, tremendously? I hope your friends had a nice celebration. There are two Idd celebrations in a year, right?

        4. Yes, there are two Eids!
          The other one is the “sacrificial day” in which the Muslims share the meats (usually beef or lamb) to less fortunate people.
          It is also known as the Haj day because the Muslims do the Haj pilgrimage around that day. If they do it in other time of the year, they will not get the title of Haji (male) or Hajjah (female).
          (I know about this from a Muslim friend. I hope I do not misinform things!)

        5. Thank you, Hari. You’re very knowledgeable. Nice to know they share with the less fortunate. Have a wonderful evening, Hari, and thanks for popping by!

    1. Mm when I make some doughnuts, I shall follow suit. What great way of spicing them up. Thanks and wish you a pleasant day!

  6. Wow, yum! The first time I remember eating a truly incredible cupcake was at a little shop on Denman in Vancouver. It was a raspberry coconut one, and it was divine. That was over ten years ago, but it was the start of what has become an addiction. I have been keeping my eye out for years but I haven’t seen that combination again…until now!
    I’m more of a cook than a baker, but I might have to make an exception for these. Thanks for posting!

    1. When I hear Vancouver my attention is alerted more. Do you by chance live in Canada then? The other day I made some cupcakes with raspberries too and I’m yet to post them. They were divine so I can understand completely what you are talking about. I still dream about them and shall be posting them soon.
      Please let me know if you live in Canada so I can add to my list. That way I can reach you at the click of a mouse. Thank you. I wish you a very pleasant day!

      1. Alas, I no longer live in Canada (I did answer you in my pizza post, but probably should have posted on your page). I grew up in Canada but have been in the US for nearly ten years now. I travel back frequently to visit family and friends.
        To what list do you refer? Is there a Canadian list somewhere?

        1. Never mind if you’ve already moved out of Canada, It’s a list I have on my blog of Canadian Foodblogs that I have contact with.
          Thanks so much for responding and I hope you are enjoying life in the US. I have two of my sisters there!
          Wish yo a very pleasant day!

    1. Due to the fact that you are over-reblogging posts from myfavouritepastime I am fully objecting to this post being re-blogged by you

  7. Yum yum! Raspberries are one of my favorites too. Growing up I used to love picking them at my Grandma’s house. She made the best raspberry pie too…getting very hungry now! Will have to make these sometime, much better than a cupcake loaded with sweet frosting.

    1. Hi there Mama D,
      Nice to know you love raspberries like me. You should post that pie recipe your Grandma used to make. Grandmas’ recipes are usually the best. Developed and improved over the years and sometimes with a secret ingredient. Thank you and wish you a wonderful day with the boys.

      1. Will have to see if I even have the recipe. I know I have the pie crust recipe, though I haven’t mastered it like she did. I really do need to practice pies more….

        1. Take your time and do it a few times before you share. Pie crusts are actually much easier to make and handle than puff pastry. Puff pastry requires a lot of skill. I used to make very flaky puff pastry many years ago, but I am not sure I can do it now…Thank you and have a good night!

        2. I am waiting for my apple tree to be ready for some homemade apple pie…we are all waiting! The boys keep checking the apples and nibbling on them!

        3. I love the way you have all sorts of things growing around you. Now you tell me you have an apple tree. How nice! Don’t worry just take you time. I have a list of so many recipes I want to try from other people’s blogs but I’ll just be doing it slowly, when I get time. Thank you and have a fantastic day!

        4. We have three apple trees, two pear plus some peach and cherry but they haven’t had fruit yet. I have my long list of recipes I want to create plus the ones from other blogs to try out….never ending. At least I have some good eaters to help!

        5. Mama D,
          It’s always good to have eaters around. At one point, I cooked so much, I had to freeze so many things. My freezer was bursting.
          Now I am posting those things I cooked, on a daily basis. It’s so hard. I sleep everyday at 2.00 am.
          Thank you so much for your friendship. I am so glad we met!

        6. Liz, Thanks for always stopping by. I appreciate it. I could ever keep up that schedule, I NEED sleep. Everything I post is what we make daily too. Especially since right now my fridge is broken again and I have little room to freeze things!

        7. Don’t worry too much about what you can’t do or keep up with. I have much older children so sometimes they even do the cake mixing for me and my 14 year old sometimes takes photos for me, when I am so tired.
          Please, get enough sleep. The blog will grow slowly, but it will grow and that’s what matters. Just make sure you post at a few times a week, if you can, not on a daily basis.
          Sorry about the broken fridge. I can just imagine what you’re going through. I hope you’ll be able to fix it. Take care and my Xoxo to the handsome looking boys!

        8. I plan on catching up next week when the boys are all at camp! Hopefully I will have time to draft several,posts and have a good supply for those times later when I don’t have time. Of course there are still several other things I want to do during their hours away…never enough time for everything! Enjoy the weekend.

        9. If somebody ever asked me to make a wish, it would be for more time. But since wishes are not horses, the hours will always remain the same.
          Just do what you can, and make sure you’re at least making some progress. I have a list of things to do in the house during summer. I must say it’s still intact. I keep on thinking I still have a lot of time, soon there’ll be no time.
          Have a lovely weekend. I am sitting at my dining table with a jar full of roasted peanuts. Soon I shall start complaining of stomach ache!

        10. There is never enough time! But the important things get done, we are well fed and we have family fun time! Enjoy the rest of the weekend.

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