RASPBERRY COCONUT CUPCAKES

Steps:

• For the Cupcakes:
• Preheat the oven to 350°F and line two cupcake pans with 18 cupcake liners.
• In a medium bowl, combine flour, baking powder, and salt.
• In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat oil and sugar until smooth, followed by the eggs, one at a time, beating each egg into the mixture well before adding the next one. Beat in the vanilla.
• Alternately stir the flour mixture and the milk into the sugar mixture (Start with 1/3 of the flour mixture, stir, add 1/2 the milk, stir, repeat) until everything is mixed and a smooth batter has formed. Fill the prepared cupcake-lined cavities 3/4 way full with batter and bake at 350 degrees for 20-22 minutes. A toothpick inserted into the center of a cupcake should come out clean.
• Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
• For the frosting and topping:
• Beat bucrtter and cream cheese for a full three minutes until pale and fluffy, then slowly beat in powdered sugar, one cup at a time, until a thick frosting comes together.
• Beat in gelatin mix, followed by the half and half.
• Pipe or frost cupcakes with the raspberry cream cheese frosting. Sprinkle shredded coconut over tops of cupcakes, and serve!