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How to make Raspberry Swirl Cupcakes

Raspberries give the perfect color and adds a refreshing zing perfect for summer. These cupcakes have a dash of coconut as an added surprise :p

Ingredients:

For the cupcakes:

1 cup sugar
1 stick unsalted butter
2 cups sifted flour
1 cup almond flour
1 cup shredded unsweetened coconut
1 cup milk
1/2 cup sour cream
1 tablespoon baking powder
1.3 tablespoons vanilla extract

For the buttercream:
2.5 sticks salted butter
3.5 cups powdered sugar
3-4 tablespoons of raspberry lemon reduction

For the reduction:
Juice of 1/2 lemon
About 8oz of raspberries

To make the Reduction:

Place the berries into a pan with the lemon juice and cook on medium low heat. Mash with a spoon and stir until mixture is reduced by half.

To make the cake:

Cream the butter and sugar.
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Transfer a cup of the batter to a small bowl and stir in 3-4 tablespoons of the raspberry reduction.
Pour into papered cupcake pan, add a heaping tablespoon of the raspberry flavored batter.

Bake at 350F for 15 minutes then reduce to 325F until center is baked. (for the 6 inch pans I used this was an additional 10 minutes.)