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
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.
Notes
- Cupcakes can be made a day in advance and stored in the fridge.
- Add chopped white chocolate to the filling for an extra-indulgent twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 24g
- Sodium: 115mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
