Raffaello Cupcakes 

These cupcakes are great to make during the festive season when you want to bring something snowy-looking to the table. Having said that though, these cupcakes are so good they work year-round!

If you love white chocolate as much as I do, then you need to try out this recipe for White Chocolate Cupcakes or this White Chocolate and Raspberry Loaf Cake. 

To make these easy Raffaello Cupcakes you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking. 

• Sunflower oil 
• Extra-large eggs 
• Granulated white sugar 
• Self-raising flour 
• Desiccated coconut 
• Vanilla extract 
• Almond extract 
• Whole milk 
• Powdered sugar 
• Unsalted butter 
• Cream cheese 
• Raffaello chocolates 

Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.

Sunflower oil – This cupcake recipe uses oil instead of butter for extra moistness! Use neutral-tasting vegetable oil like sunflower or canola oil.

Self-raising flour - If you can't find self-raising flour, use cake flour or all-purpose flour mixed with baking powder. Check the recommendations on the packaging of your baking powder to decide how much should be added.

Desiccated coconut – this is added to the cupcake batter and the frosting and adds a great coconut flavor. I recommend using desiccated coconut for this recipe rather than coconut shavings. 

Vanilla extract – for the best vanilla flavor use vanilla extract, if you can't find any use vanilla bean paste or vanilla essence.

Almond extract – this is used in both the cupcake batter and the frosting and adds a delicious flavor to both so make sure you use it!

Unsalted butter – use unsalted butter rather than salted butter for this recipe. It is also essential that you use room-temperature butter.

Raffaello chocolates - These are coconut almond truffles; if can't find any then you can still make these coconut cream cheese cupcakes and top them with your favorite coconut white chocolate instead. 

See the recipe card for quantities.

Instructions

To make these delicious cupcakes follow the simple instructions below. First, make the almond and coconut cupcakes and then the coconut cream cheese frosting. 

STEP 1: Preheat the oven. Preheat the oven to 170°C (340°F) and line 24 cupcake liners into two 12-hole cupcake pans.

STEP 2: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.

STEP 3: Add dry ingredients. Sift the salt and flour together then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.

STEP 4: Add wet ingredients. Mix together the milk, vanilla extract, and almond extract in a jug, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

STEP 5: Add coconut. Add the desiccated coconut to the batter and stir this through using a rubber spatula. 

STEP 6: Bake. Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 15 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

instructions for frosting

STEP 1: Beat butter and icing sugar. In a bowl of an electric mixer fitted with a paddle attachment, add the butter, and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.

STEP 2: Add the cream cheese. Add the cubed cream cheese to the icing sugar mixture and beat again until combined. Scrap down the sides of the bowl and mix again at high speed until light and fluffy. This can take up to 5 minutes.

STEP 3: Add almond extract, vanilla, and coconut. Add the almond extract, vanilla, and coconut to the cream cheese frosting, and mix until combined. 

STEP 4: Decorate. Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Top each cupcake with a Raffaello chocolate and sprinkle on extra desiccated coconut. Enjoy!

Hint: Ensure the butter is at room temperature for the perfect fluffy buttercream frosting.

Variations

These coconut cupcakes are delicious when topped with Raffaello chocolate, but if you can’t find any you can still make this recipe and choose to top the cupcakes with your favorite coconut white chocolate instead. 

Equipment

For these coconut cupcakes, you will need x2 12-hole cupcake tins, 24x paper cupcake cases, a wire rack for cooling, one disposable piping bag, a piping nozzle, and an electric mixer.

I always use a stand mixer or electric hand mixer to make the buttercream as they help ensure a fluffy frosting. I also always use an accurate kitchen scale when baking.

Storage

Cupcakes cool quickly and dry out just as quickly so try to frost them the same day they are baked. If you don’t have time to decorate the cupcakes the same day as baking them, store them in an airtight container or cover the cupcake trays in plastic wrap until the next day.

For any leftover frosted cupcakes, store them in an airtight container for up to 4 days at room temperature out of direct sunlight. 

To freeze these cupcakes, place any leftover cupcakes in a freezer-safe air-tight container and freeze them for up to three months. Defrost properly before consuming them.

These coconut and almond cupcakes have to be added to your festive bake list, they are so soft and this cream cheese frosting is the best you’ll try!

If you love this recipe as much as I do, please leave a comment and star review below – I love hearing from all of you! 

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Happy Baking 

With Love, 

Kitty