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Coconut Jelly Filled Cupcakes

A cupcake made with Coconut Dream yogurt filled with red raspberry jelly, glazed with a coconut dream glaze and finished with a Buttercream frosting.

Ingredients

Cupcake

  • 1 2/3 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter room temp (cut into 6-8 pieces)
  • 1 cup granulated sugar
  • 2 large eggs room temp
  • 1/2 Tbsp vanilla extract
  • 1 cup plain Greek Yogurt I used the regular, full fat version

Glaze

  • 1 cup Coconut Dream vanilla yogurt
  • 2 cups confectioner sugar
  • 1 teaspoon vanilla

Buttercream Frosting

  • 1 cup unsalted butter 2 sticks, softened
  • 3-4 cups confectioners powdered sugar,
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 2 to 4 tablespoons half and half

Instructions

Cupcake

  • Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.
  • In the large bowl, whisk together your dry ingredients.
  • Add the softened butter and sugar to a stand mixer and combine well.
  • Add the eggs, Coconut Dream yogurt and vanilla extract. Mix well.
  • Add the dry ingredients to the wet ingredients in 2 to 3 batches. Mix well.
  • Fill each paper liner a little more than 1/3 full with the cupcake mixture.
  • Add 1 heaping teaspoon of the jelly and finish by topping the cupcake with the remaining cupcake mixture to about 2/3 full.
  • Bake at 350˚F for 18-20 minutes.
  • Remove cupcakes to a wire rack and let cool to room temp.

Glaze

  • Mix all the ingredients in a large bowl with a hand mixer for 3 minutes until fluffy.
  • Dip each cupcake into the glaze and let set for 30 minutes.
  • Repeat the process one more time. Reserve 1 cup or so of the glaze.

Buttercream Frosting

  • Beat butter for a few minutes with your hand mixer on medium speed.
  • Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
  • Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of half and half and beat for 3 minutes.
  • If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining half and half 1 tablespoon at a time.
  • With a frosting spatula, spread the frosting over each cupcake in a circular fashion.
  • Finish by drizzling the remaining glaze over the cupcake.
  • Serve and enjoy!