Three words: Raspberry buttercream icing. The topping that adorns these moist coconut raspberry cupcakes couldn’t be more perfect. Not to mention, these homemade treats look like they came straight from a spendy bakery. First, the batter benefits from buttermilk, sweetened, flaked coconut, and a cup of fresh raspberries. After letting the from-scratch cupcakes cool completely, you’ll whip up a basic buttercream and mix in strained raspberry jam. Once the mixture’s smooth, transfer the frosting to a piping bag fitted with a large star tip and add some dramatic swirls on top. Truly, with this fruity frosting, it’s hard to have too much.