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Raffaello Cupcakes Recipe

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4.4 from 140 reviews

Delight in these luscious Raffaello Cupcakes featuring moist coconut-infused cupcakes topped with a creamy, fluffy cream cheese frosting, crowned with a classic Raffaello truffle and a sprinkle of desiccated coconut for the perfect balance of texture and flavor.

Ingredients

Scale

Coconut Cupcakes

  • 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

Cream Cheese Frosting

  • 600 g powdered sugar
  • 100 g unsalted butter
  • 250 g cream cheese
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 20 g desiccated coconut plus extra for dusting
  • 24 Raffaello truffles

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 170°C (340°F) and line two 12-hole cupcake pans with liners. In a stand mixer fitted with a whisk attachment, beat together sunflower oil, eggs, and sugar on medium-high speed for about 4 minutes until the mixture is light and fluffy.
  2. Combine Dry Ingredients: Sift the salt and self-raising flour together and add to the wet mixture. Mix on low speed just until combined to avoid over-mixing and tough cupcakes.
  3. Add Milk and Extracts: In a separate jug, combine whole milk, vanilla extract, and almond extract, then slowly pour into the batter while mixing on low speed. Scrape the bowl sides and mix again to ensure a smooth, lump-free batter.
  4. Incorporate Coconut: Fold in the desiccated coconut gently using a rubber spatula, distributing it evenly throughout the batter.
  5. Bake the Cupcakes: Pour the batter into cupcake liners, filling each two-thirds full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes before transferring to a rack to cool completely.
  6. Make Cream Cheese Frosting: In a mixing bowl with a paddle attachment, beat butter and powdered sugar at medium speed until it resembles fine breadcrumbs. Add cubed cream cheese and beat again until fully incorporated. Scrape down the sides and beat at high speed for up to 5 minutes until the frosting is light and fluffy.
  7. Flavor the Frosting: Mix in almond extract, vanilla extract, and 20 g desiccated coconut until well combined.
  8. Decorate Cupcakes: Using a piping bag fitted with your favorite nozzle, pipe swirls of frosting onto each cooled cupcake. Place a Raffaello truffle on top of each and sprinkle with extra desiccated coconut for garnish.
  9. Serve and Enjoy: Serve your elegantly decorated Raffaello Cupcakes and enjoy their heavenly coconut and cream cheese flavors!

Notes

  • Ensure butter and cream cheese are at room temperature to prevent lumps in frosting.
  • Avoid overfilling cupcake cases to ensure even, well-shaped cupcakes.

Keywords: Raffaello Cupcakes, coconut cupcakes, cream cheese frosting, coconut dessert, easy cupcake recipe, almond extract cupcakes

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