Lamington-Inspired Coconut and Raspberry Cupcakes
Light vanilla cupcakes soaked in raspberry syrup, rolled in desiccated coconut, and topped with a tangy raspberry glaze reminiscent of classic Australian lamingtons. This australian-inspired desserts ready in about 45 minutes layers (180 g) all-purpose flour, baking powder, (115 g), softened unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (115 g), softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup, plus 12 for garnish fresh raspberries
- 1/2 cup (120 ml) water
- 1 cup (120 g) powdered sugar
- 1 cup unsweetened desiccated coconut
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder. Set aside.
- Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
- Step 4: Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Mix just until combined.
- Step 6: Fold in 1/2 cup fresh raspberries gently to distribute.
- Step 7: Divide batter evenly among cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely on wire rack.
- Step 8: Meanwhile, in a small saucepan, combine 1/2 cup water and 1/2 cup fresh raspberries. Bring to a simmer and cook for 5 minutes then strain to make a raspberry syrup.
- Step 9: In a medium bowl, whisk 1 cup powdered sugar with 1 tbsp lemon juice and 2-3 tbsp raspberry syrup until smooth and pourable.
- Step 10: Using a skewer, poke holes in the cooled cupcakes and brush or drizzle the raspberry syrup over each to soak in.
- Step 11: Dip the sides of each cupcake into the glaze and immediately roll in 1 cup desiccated coconut to coat. Place on a rack to set.
- Step 12: Garnish each cupcake with a fresh raspberry before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamington-Inspired Coconut and Raspberry Cupcakes take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lamington-Inspired Coconut and Raspberry Cupcakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Cupcakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamington-Inspired Coconut and Raspberry Cupcakes for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamington-Inspired Coconut and Raspberry Cupcakes?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
