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. 

More from:

Valentine's Day

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Apple Pie Cupcakes

Recipe courtesy of Food Network Kitchen

Gina's Banana Cupcakes

Recipe courtesy of The Neelys

Better Than Citron Presse

Recipe courtesy of Laura Calder

Better Than Grannie's Creamed Corn

Recipe courtesy of Alton Brown

Better-Than-Boxed Chocolate Cake

Recipe courtesy of Sarah Copeland

Eat It Cupcakes

Recipe courtesy of Olivia O'Neal

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.