Coconut & Raspberry Cupcakes Recipe

Preheat oven to 350°F (175°C). Line a cupcake tin with liners.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk. Mix until just combined.

Gently fold in the shredded coconut and raspberries.

Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool completely.

Optional: Top with cream cheese frosting or dust with powdered sugar before serving.