Raspberry Coconut Cupcakes with White Chocolate Frosting

I got the inspiration for these cupcakes when I came across a bottle of raspberry syrup on my last grocery shopping trip. I thought pancakes? Nah. I can do better than that.

These cupcakes are moist, and packed with a raspberry, cream cheese flavor and the texture of flaked coconut.

Makes 24 cupcakes

For cupcakes:

1 cup sugar
1/2 cup butter, softened
2 eggs
2 tsp. vanilla
1-1/2 cups flour
1-3/4 tsp. baking powder
1/2 cup milk
1/2 cup flaked coconut
1/4 cup raspberry syrup (I use president's choice)

For frosting:

1-1/4 cups icing sugar
1 8oz package cream cheese
6oz white chocolate, melted

Garnish (optional):

raspberries
flaked coconut
icing sugar

1. Preheat oven to 350F (180C) and line cupcake tin with cupcake liners.
2. In a large bowl, mix together sugar and butter. Beat in eggs one at a time with an electric mixer. Add vanilla and mix until smooth.
4. In a medium bowl, stir flour and baking powder.
5. Slowly add flour mixture to wet ingredients and mix until combined.

6. Stir in milk, flaked coconut, and raspberry syrup.

7. Pour or spoon batter into prepared pan. Bake for 20-25 mins.

8. For frosting, in a medium bowl beat icing sugar with cream cheese until smooth.
9. Add white chocolate and beat until smooth.

10. Frost cooled cupcakes and garnish with raspberries, flaked coconut, and icing sugar if desired.

Hope you enjoy! :)