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If you're looking for a summer special occasion delight, then you've came to the right place. Or should we say post?
These soft moist Raffaello coconut almond cupcakes are all that you need.
You shall see.
White Summer Cupcakes
Have you tried Raffaello confections? They are delicious, aren't they?
Well these cupcakes are inspired by them. The amazing coconut and almond flavours in the cupcakes and the creamy white frosting to match them with.
I'm telling you, you'll be singing oh la la and dancing on some strangers' summer beach wedding and you won't even care.
Why the name white though?
Because all the ingredients for these cupcakes are either white or almost white.
Instead of using whole eggs, you will only use egg whites. Instead of using vanilla extract, you can use almond extract which is transparent in color.
In this case I'm using desiccated coconut and blanched almond meal to keep up with the theme.
Dreamy White Frosting
You can use your favourite white frosting, no problem at all. For today I'm using my dreamy white buttercream frosting.
I almost never make buttercream but I thought these elegant looking beauties deserve a special treat. And buttercream delivers that look.
And who are we kidding, right? Everybody will surely have a go at tasting some buttercream. Even if it's just a lick on the finger. Haha!
Well the same like the cupcakes, you can use any transparent extract of your choice. Today I'm using coconut extract that really gives a wonderful coconut flavour to the frosting.
Well there you go. Give this recipe a try!
Talking about, if you're enjoying my recipes and have made any, show us some love and support by rating the recipes. Choose the stars and leave your comment below. Thanks!
In Summary
These Raffaello coconut almond cupcakes are:
- inspired by Raffaello confections
- taste exactly like the confections but in cupcake form
- soft and moist cupcakes with dreamy white frosting
- so easy to make, seriously
- super DELICIOUS and perfect for special occasions
Before You Go
Do check out these recipes also:
- Quick double chocolate muffins
- Lemon muffins
- Banana and chocolate chip muffins
- Salted oat meals chocolate chunk cookies
Video
📖 Recipe
Raffaello Coconut Almond Cupcakes
Ingredients
Flour Mixture
- 1 cup all purpose flour (130 g)
- ½ cup desiccated coconut (40 g)
- ½ cup blanched almond meal (50 g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Main
- ⅓ cup unsalted butter (75 g), room temperature
- ½ cup sugar (100 g)
- 2 egg whites , room temperature
- ½ cup sour cream (125 g), room temperature
- ½ cup milk (125 ml), room temperature
Others
- white frosting
- 12 Raffaello
- some desiccated coconut , to sprinkle on top
Instructions
Flour mixture
- Add all of flour mixture ingredients into a bowl and mix well. Set aside.
Cupcake Batter
- Add butter and sugar into another bowl and whisk until pale and fluffy, around 5 minutes. Then add in egg whites and whisk everything well. Now add in sour cream, milk and whisk again to combine everything.
- Add the flour mixture in 2 additions, making sure to mix well after each addition. Don't over mix.
- Divide batter evenly into 12 holes muffin pan with liners. Bake in a preheated oven at 350ºF (175ºC) for 18 minutes or until fully cooked. Remove from the oven and cool completely on a rack before frosting them.
Frosting
- Use your favourite white frosting. Pipe on top of cooled cupcakes and sprinkle some desiccated coconut. Finish off with one Raffaello confection each on top. Serve and enjoy!
Notes
- I piped the frosting using this nozzle shape and I absolutely love it!
- Nutrition values are calculated for 1 cupcake with frosting and the Raffaello on top.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Makayla T. says
Honestly, these cupcakes exceeded my expectations! They were moist and slightly sweet, with a hint of coconut. They're like heaven when paired with a fluffy coconut icing.
I did make a few alterations, however.
I used baking powder instead of baking soda, cake flour instead of AP, I shredded coconut flakes instead of getting desiccated coconut, and I added vanilla extract to the batter.
These still turned out superb, kudos to you guys!
Bea & Marco says
Yay! Happy to hear that you loved them, Makayla! Thank you for your lovely feedback and sharing your twist on the recipe!
Liza Loraine Montemayor Lumogdang says
What can i substitute for the sour cream? I wanna try this recipe on my birthday.
Thank you Bea
Bea says
Hi Liza! You can use Greek yogurt instead, no problem. Have fun on your birthday! ❤️
Namra says
Hey, is it okay to use coconut milk instead of while milk?
Bea says
Yes, it's totally fine. Hope it helps!
Sahla says
Hii dear , if i dont have sour cream available what shud i add instead?hre in markets sour creams are not available due to the pandemic
Bea says
Hi! You can use full fate Greek yogurt instead. Hope it helps.
THI HA THUY HOANG says
Thanks for your amazing recipes. I will make them today and let you know how easy to go ❤
Monika says
I love your recipes. Can you leave some recipe for white rosting? Thank you and happy baking
Bea says
Yes, we will make a video and put the recipe in the website sometime soon. Thanks Monika!
SEKSAN says
I love this recipe so much. Do you think I can substitute flour with Oat Flour? If so, what quantity? Thank you
Bea says
Hi Seksan! I haven't tried it but I'm assuming that yes, it's doable? I don't know the quantity, wish I could help though, sorry. Thank you!
Zaida Cambronero Campos says
Hola con que otra arina puedo aserlos que no sea de trigo ....Las resetas todas son deliciosas me encantan gracias bendiciones 👌👏👍🌹😊
Bea says
Hola Zaida! Lo siento pero no he probado a hacerlos con otra harina. Además estos cupcakes llevan harina de trigo para obtener ese aspecto blanco. Gracias y un saludo!