Delicious Raffaello Cupcake Recipe

Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners.

In a large bowl, cream together the *unsalted butter* and *granulated sugar* until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the *all-purpose flour*, *baking powder*, and *salt*. Gradually add this to the butter mixture, mixing just until combined.

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat together the *cream cheese* and *unsalted butter* until smooth and creamy.

Add the *powdered sugar* gradually, beating on low speed until fully incorporated.

Finally, stir in the *shredded coconut*, and mix until well combined.

Once the cupcakes are completely cool, spread a generous amount of frosting on top of each one.

Sprinkle with additional *shredded coconut* and garnish with almonds or hazelnuts, if desired, for an extra touch of flavor.

Serve immediately or refrigerate for a firmer texture.