Raspberry Coconut Cupcakes

Ingredients

• RASPBERRY FILLING
• 2 C. raspberries
• ⅓ C. granulated sugar
• 1 ½ Tbsp. water
• 1 ½ Tbsp. Clabber Girl® Corn Starch
• COCONUT CUPCAKES
• 1 ¼ C. all-purpose flour
• 1 tsp. Clabber Girl® Baking Powder
• ½ tsp. salt
• ¼ tsp. Spice Islands® Ground Allspice
• ¾ C. granulated sugar
• ⅓ C. Crisco® Pure Vegetable Oil or Canola Oil
• 1 large egg, room temperature
• 1 large egg white, room temperature
• ¼ C. yogurt (plain or vanilla), room temperature
• ½ tsp. Spice Islands® Pure Vanilla Extract
• ½ C. coconut milk, room temperature
• ½ C. sweetened shredded coconut
• COCONUT FROSTING
• 1 C. unsalted butter, room temperature
• 3 C. powdered sugar
• 1 tsp. Spice Islands® Pure Vanilla Extract
• 2 Tbsp. coconut milk
• ½ C. toasted coconut (see note below)
• 12 raspberries (to top each cupcake)