Coconut Cream Pie Cupcakes
Yields: 12 cupcakes
Prep Time: 30 mins
Cook Time: 18–20 mins
Chill Time: 30 mins
Total Time: ~1 hr 20 mins
Ingredients
For the Coconut Cupcakes:
1 1/4 cups (160g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional but awesome)
1/2 cup (120ml) canned coconut milk (or whole milk)
1/2 cup sweetened shredded coconut
For the Coconut Cream Filling:
1 cup (240ml) whole milk
1/2 cup (120ml) canned coconut milk
1/4 cup (50g) sugar
2 tbsp cornstarch
2 large egg yolks
Pinch of salt
1/2 tsp vanilla extract
1/4 tsp coconut extract (optional)
1/2 cup sweetened shredded coconut
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Toasted coconut flakes or shredded coconut (for garnish)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and coconut extract.
Add dry ingredients in 2 additions, alternating with coconut milk.
Fold in shredded coconut.
Divide batter into liners (about 2/3 full) and bake 18–20 mins or until golden and a toothpick comes out clean.
Let cool completely before filling.
2. Make the Coconut Cream Filling:
In a saucepan, whisk together sugar, cornstarch, salt, egg yolks, milk, and coconut milk.
Cook over medium heat, whisking constantly, until it thickens (about 5–8 mins).
Remove from heat and stir in vanilla, coconut extract, and shredded coconut.
Transfer to a bowl, press plastic wrap directly on the surface, and chill until set.
3. Fill the Cupcakes:
Use a cupcake corer or knife to remove the center of each cupcake.
Spoon or pipe in the chilled coconut cream filling.
Optional: replace a bit of the cake "cap" on top to seal.
4. Make the Whipped Cream Topping:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Pipe or dollop onto filled cupcakes.
Sprinkle with toasted coconut flakes for crunch and color.