Recipe courtesy of Bobby Deen
Total:
1 hr 15 min
Active:
20 min
Yield:
24 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Active:
20 min
Yield:
24 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. Prepare the yellow cake mix by mixing together 1 cup water, the cake mix, pineapple, canola oil and eggs. Divide the batter evenly among the cupcake liners, filling each two-thirds full. Bake until golden and a toothpick comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool completely. 

Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes. 

Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl. Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip. Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry. 

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