Introduction

Raffaello Cupcakes are a delightful treat that combines the tropical flavor of coconut with creamy almond-infused frosting. Topped with a luscious Raffaello truffle, these cupcakes are perfect for special occasions or simply to satisfy a sweet craving.

The image shows several light golden cupcakes in white paper cups, each topped with a swirl of creamy pale yellow frosting. On top of the frosting sits a round white coconut-covered candy. Small coconut flakes are scattered over the frosting and around the cupcakes on a white marbled surface. One cupcake is cut open, revealing a creamy white filling with a nut hidden inside the candy coating. There is part of a wooden board visible on the right side of the image, also on the white marbled surface. The overall look is soft and inviting with a focus on the texture contrast between the smooth frosting and the rough coconut flakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 ml sunflower oil
3 extra large eggs
250 g white granulated sugar
290 g self-raising flour
½ teaspoon salt
270 ml whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
50 g desiccated coconut (for batter)
600 g powdered sugar
100 g unsalted butter
250 g cream cheese
½ teaspoon vanilla extract (for frosting)
½ teaspoon almond extract (for frosting)
20 g desiccated coconut plus extra for dusting
24 Raffaello truffles

Instructions

Step 1: Preheat the oven to 170°C (340°F) and line 24 cupcake liners in two 12-hole pans.
Step 2: In a stand mixer bowl fitted with a whisk attachment, beat the sunflower oil, eggs, and sugar on medium-high speed until light and fluffy, about 4 minutes.
Step 3: Sift together the salt and self-raising flour. Add this to the egg mixture and beat on low speed until just combined.
Step 4: Mix the milk, vanilla extract, and almond extract in a jug. With the mixer running on low speed, slowly pour the milk mixture into the batter. Scrape the bowl sides and mix again until smooth.
Step 5: Stir the 50 g desiccated coconut into the batter using a rubber spatula.
Step 6: Fill each cupcake liner two-thirds full with the batter. Bake for 15 minutes or until a cake tester comes out clean. Let the cupcakes cool in the tins for 5 minutes, then transfer to a cooling rack to cool completely.
Step 7: For the frosting, beat the butter and powdered sugar in an electric mixer fitted with a paddle attachment at medium speed until the mixture resembles fine breadcrumbs.
Step 8: Add the cubed cream cheese and beat until combined. Scrape the bowl and beat at high speed for up to 5 minutes until light and fluffy.
Step 9: Mix in the almond extract, vanilla extract, and 20 g desiccated coconut until well combined.
Step 10: Pipe swirls of frosting onto each cooled cupcake using a piping bag with your preferred nozzle.
Step 11: Top each cupcake with a Raffaello truffle and sprinkle extra desiccated coconut over the frosting. Serve and enjoy!

Tips & Variations

Ensure the butter and cream cheese are at room temperature to prevent a lumpy frosting.
Do not overfill cupcake liners to avoid misshapen cupcakes.
For a nut-free version, omit almond extract and top with toasted coconut flakes instead of Raffaello truffles.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can warm them gently in the microwave for 10–15 seconds if desired.

How to Serve

The image shows a group of vanilla cupcakes with light yellow swirled frosting on top, each topped with a white coconut-covered ball. The cupcakes have golden-brown bases in white paper liners. They are arranged on a white plate with a brown rim, placed on a white marbled surface. Two of the coconut balls on the plate are cut open to show a white creamy center and round nut inside. In the blurred background, there are two lit candles shaped like pine trees, one in pale gray and the other soft pink, adding a warm and cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can try substituting the cream cheese and butter with dairy-free alternatives, but the texture and flavor of the frosting may vary slightly.

How do I prevent the frosting from becoming too soft?

Keep the frosting chilled until ready to pipe, and avoid leaving the cupcakes at room temperature for extended periods, especially in warm conditions.