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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!

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