Name: Coconut Cream Pie Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup canned coconut milk; 1/2 cup shredded sweetened coconut; 1 cup whole milk; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/4 teaspoon coconut extract; 1/4 cup shredded sweetened coconut; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; toasted coconut flakes for garnish

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Dreamy, fluffy, and decadent, Coconut Cream Pie Cupcakes are the ultimate tropical treat for anyone who loves coconut. Each bite delivers a cloud-like cupcake filled with velvety coconut cream and topped with a snowy swirl of whipped cream, then crowned with golden toasted coconut flakes. Whether you’re bringing dessert to a potluck or treating yourself on a lazy afternoon, these cupcakes bring all the nostalgic comfort of classic coconut cream pie in a fun, individual size!

Coconut Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

What makes Coconut Cream Pie Cupcakes truly irresistible is their simple, honest ingredients. Each one plays a role—whether it’s lending rich flavor, a tender crumb, or that unmistakable coconut punch. Let’s break down what you’ll need and why it makes all the difference!

All-purpose flour: The foundation of our cupcakes, this gives them the structure they need to stay perfectly soft and moist every bite.
Baking powder and baking soda: These twin leaveners ensure your cupcakes rise tall and fluffy with just the right amount of lift.
Salt: A pinch unlocks the sweetness and lets the coconut flavor truly shine.
Unsalted butter (softened): For a rich, buttery flavor and a tender crumb—with butter at room temp, your batter will whip up beautifully.
Granulated sugar: Sweetens the cupcakes just enough and syncs beautifully with the coconut profile.
Large eggs: Eggs provide structure and help the cupcakes hold their shape while staying fluffy inside.
Vanilla extract: Rounds out the flavors, giving warmth and depth that elevates every coconut note.
Coconut extract: The secret weapon for a robust coconut flavor that tastes like a tropical escape!
Canned coconut milk: Adds moisture and an extra hint of coconut—full-fat is best for optimal richness.
Shredded sweetened coconut: This adds delightful texture and juicy coconut bits throughout the cupcakes and the filling.
Whole milk (for filling): The creamy foundation of the coconut custard that fills each cupcake with luscious flavor.
Cornstarch (for filling): Thickens the filling until it’s smooth, silky, and rich enough to spoon into the cupcakes.
Egg yolk (for filling): Adds that creamy, custardy vibe you crave in coconut cream pie desserts.
Heavy whipping cream (for topping): Whips up into the dreamy, cloud-topped finish these cupcakes deserve.
Powdered sugar (for topping): Gently sweetens the whipped cream for a light finale.
Toasted coconut flakes (for garnish): Sprinkled on top for crunch, beauty, and even more coconut flavor—don’t skip this step!

How to Make Coconut Cream Pie Cupcakes

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures your leaveners and salt are perfectly blended so every cupcake bakes up fluffy and flavorful.

Step 2: Cream the Butter and Sugar

In a larger mixing bowl, beat together the unsalted butter and sugar until the mixture becomes light and fluffy. It should almost look like pale frosting—this means air is getting incorporated, setting the cupcakes up for a delicate crumb.

Step 3: Add Eggs and Extracts

Add in your eggs, one at a time, mixing well after each. Stir in the vanilla and coconut extracts. This is where the tropical fragrance starts to take over your kitchen and you’ll know you’re on your way to coconut bliss!

Step 4: Combine Wet and Dry, Fold in Coconut

Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with dry. Once blended, gently fold in the shredded coconut to ensure every cupcake is dotted with sweet coconut pieces, making each bite extra special.

Step 5: Bake and Cool

Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick poked into the center comes out clean. Cool the cupcakes completely on a rack; patience pays off here for easy filling!

Step 6: Prepare the Coconut Cream Filling

While the cupcakes are cooling, whisk together the milk, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until it thickens up, about 5 to 7 minutes. Off the heat, whisk in the egg yolk, vanilla, coconut extract, and shredded coconut. Let the filling sit to cool slightly—this step creates the creamy coconut heart of each cupcake.

Step 7: Fill the Cupcakes

Using a paring knife or cupcake corer, scoop a small hole from the center of each cooled cupcake. Spoon or pipe your coconut cream filling inside—don’t skimp, the filling is the best part!

Step 8: Make and Add the Whipped Cream Topping

Beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Either pipe or swirl this billowy whipped topping onto each filled cupcake for a gloriously luscious finish.

Step 9: Garnish with Toasted Coconut

Finally, sprinkle a generous pinch of toasted coconut flakes over each cupcake. This crunchy, toasty finish makes your Coconut Cream Pie Cupcakes look bakery-worthy!

How to Serve Coconut Cream Pie Cupcakes

Garnishes

Sprinkle each cupcake with toasted coconut flakes right before serving—it’s visually stunning and adds lovely texture. If you want to get extra fancy, a few curls of white chocolate or a tiny wedge of lime can dial up the tropical vibes even more. Whatever you choose, each garnish turns these cupcakes into a show-stopping dessert.

Side Dishes

These Coconut Cream Pie Cupcakes are already stars, but they pair beautifully with light, fresh sides such as a fruit salad (think mango, pineapple, kiwi) or a pitcher of tangy lemonade. For an extra-decadent dessert platter, serve alongside chocolate-dipped strawberries or creamy vanilla ice cream.

Creative Ways to Present

Go all out and serve your cupcakes on a big platter lined with banana leaves, or nestle each one in a colorful cupcake wrapper for a party. For a sweet gift, arrange a few in a bakery box tied with twine, or let guests “build their own” by offering bowls of different toppings like mini chocolate chips, crushed macadamia nuts, or candied pineapple.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep beautifully! Pop any leftovers into an airtight container and store them in the fridge for up to three days. The filling helps them stay moist, and the chilled whipped cream makes every bite refreshing.

Freezing

If you’d like to save some for later, you can freeze the baked, unfilled cupcakes for up to two months. Just let them thaw and then add the filling and topping before serving for that freshly-made effect every time.

Reheating

Coconut Cream Pie Cupcakes are best enjoyed cold or at room temperature, so there’s no reheating needed. If you prefer them slightly chilled, serve straight from the fridge. Out overnight? Just pop them back in to chill before serving for the ultimate frosty delight.

FAQs

Can I use coconut cream instead of coconut milk in the batter?

Absolutely! Coconut cream will make the cupcakes even richer and more coconutty. If you use it, you may want to thin it with a splash of water since coconut cream is thicker than coconut milk.

Do I have to use both coconut extract and shredded coconut?

For the standout flavor signature to Coconut Cream Pie Cupcakes, yes! Coconut extract gives punchy, all-over coconut flavor, while the shredded coconut adds wonderful texture and pockets of sweetness throughout the cupcake and filling.

How can I toast coconut flakes for garnishing?

Simply spread sweetened coconut flakes on a baking sheet and pop them in a 350°F oven for five minutes, watching closely until golden brown. Give them a quick stir halfway through for even toasting.

Can I make these cupcakes gluten-free?

Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking flour blend. You might notice a slightly different texture, but the coconut flavor will be just as delicious.

What’s the best way to fill cupcakes?

After removing a small core from each cooled cupcake, use a piping bag with a round tip (or just a spoon) to fill the centers with the coconut cream. Make sure not to overfill—just until the cream is level with the top, so you have room for the whipped cream topping!

Final Thoughts

If you’re yearning for a bite of summertime sunshine, Coconut Cream Pie Cupcakes are pure happiness in a handheld treat. Give them a try—you just might discover a new family favorite for every occasion!

Coconut Cream Pie Cupcakes Recipe

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4.8 from 32 reviews

Author: admin
Total Time: 1 hour
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Coconut Cream Pie Cupcakes are a delightful tropical twist on traditional cupcakes. With a moist coconut-infused cake, luscious coconut cream filling, and a billowy whipped cream topping, these treats are a coconut lover’s dream come true.

Ingredients

Scale

Cupcake Batter:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup canned coconut milk
1/2 cup shredded sweetened coconut

For the Filling:

1 cup whole milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 cup shredded sweetened coconut

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
toasted coconut flakes for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F (177°C) and line a muffin tin with 12 cupcake liners.
Prepare the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla and coconut extracts. Alternate adding the dry ingredients and coconut milk, beginning and ending with dry. Fold in the shredded coconut. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the filling: Combine milk, sugar, and cornstarch in a saucepan over medium heat. Whisk constantly until thickened, about 5–7 minutes. Remove from heat and quickly whisk in the egg yolk, vanilla, coconut extract, and shredded coconut. Let cool slightly. Cut a small hole in the center of each cupcake and fill with the coconut cream using a spoon or piping bag.
Prepare the topping: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread onto the filled cupcakes. Sprinkle with toasted coconut flakes before serving.