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Jam and Coconut Cupcakes Recipe

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We love cupcakes but I am pretty bad at icing so I have to find other ways to decorate them. We often have butterfly cakes – standard vanilla ones or chocolate ones if we’re feeling fancy – but the children also love these jam and coconut cupcakes.

What are jam and coconut cupcakes?

Jam and coconut cupcakes are topped with a spoonful of jam and a little sprinkling of dessicated coconut. You can use strawberry jam, raspberry jam or any other jam you feel like. Our children love raspberry coconut cupcakes – it’s such a winning flavor combination – but they never complain when I use strawberry jam instead, it’s what we have in the house most often.

I sprinkle the coconut straight from the packet but you could toast the shredded coconut first to make jam and toasted coconut cupcakes. We also use self raising flour for ease but you could use plain flour and a little baking powder if that’s what you have in the kitchen.

We also sometimes add a spoonful of jam into the centre of the cupcakes before baking to make a coconut jam cupcake with a surprise in the middle! Just put half the mix into the paper case, add a dollop of jam and then put the rest of the cake mix in and carry on as normal.

These jam coconut cakes last well in an airtight container for a few days – but I can guarantee they won’t last that long! There’s nothing quite like jam cupcakes, they take me right back to childhood and the children love them. We also make a sponge traybake version if we have more mouths to feed – it’s delicious and great with custard too!

If you’re looking for more cakes to bake why not try our Cherry Bakewell Cupcakes, Orange Fairy Cakes or Apple Fairy Cakes? You can see all our recipes to date here.

What equipment do you need to make these little cupcakes?

You will no doubt have most of the equipment you need for making cupcakes at home already but, in case it helps, here are the things we use to bake these cakes:

These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.

So here’s our Jam and Coconut Cupcakes Recipe

Makes: 12 big cupcakes or 24 little fairy cakes

Ingredients

  • 4 eggs
  • 200g unsalted butter or margarine at room temperature
  • 200g caster sugar
  • 200g self raising flour
  • 1 tsp vanilla extract

To decorate:

  • Jam
  • Dessicated coconut

Instructions

  • Preheat oven to 180C/350F/Gas 4
  • Line a muffin pan with paper cases
  • Put all the main cake ingredients in a large bowl and mix well by hand or with a stand mixer
  • Spoon the cupcake batter into the cupcake liners – I use a portioning spoon or ice cream scoop
  • Bake for 15-18 minutes or until lightly browned
  • Leave to cool completely
  • Decorate with a spoonful of jam and a sprinkle of dessicated coconut.

If you’d like to print or pin this Jam and Coconut Cupcakes Recipe for later you can do so at the bottom of the page. Enjoy!

Jam and Coconut Cupcakes Recipe

These jam and coconut cakes are just like the jam and coconut traybake we used to have at school – just in individual cupcake form! Sweet and delicious, a lovely treat for any occasion.
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings 12 cakes

Ingredients

  • 4 eggs
  • 200 g unsalted butter or margarine at room temperature
  • 200 g caster sugar
  • 200 g self raising flour
  • 1 tsp vanilla extract

To decorate:

  • Jam
  • Dessicated coconut

Instructions

  • Preheat oven to 180C/350F/Gas 4
  • Line a muffin pan with paper cases
  • Put all the main cake ingredients in a large bowl and mix well by hand or with a stand mixer
  • Spoon the cupcake batter into the cupcake liners – I use a portioning spoon or ice cream scoop
  • Bake for 15-18 minutes or until lightly browned
  • Leave to cool completely
  • Decorate with a spoonful of jam and a sprinkle of dessicated coconut.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Jam and Coconut Cupcakes Recipe

Author

  • Donna Wishart

    Donna Wishart is married to Dave and they have two children, Athena (12) and Troy (11). They live in Surrey with their two cats, Fred and George. Once a Bank Manager, Donna has been writing about everything from family finance to days out, travel and her favourite recipes since 2012. Donna is happiest either exploring somewhere new, with her camera in her hand and family by her side or snuggled up with a cat on her lap, reading a book and enjoying a nice cup of tea. She firmly believes that tea and cake can fix most things.

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