Coconut Cream Pie Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup coconut milk
¼ cup whole milk
For the Coconut Cream Filling:
1 cup coconut milk
¼ cup sugar
1 tbsp cornstarch
1 egg yolk
1 tsp vanilla extract
½ cup shredded coconut
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp coconut milk
1 tsp vanilla extract
½ cup toasted coconut flakes
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and coconut milk + whole milk, mixing until just combined.
Fill cupcake liners about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
2. Make the Coconut Cream Filling:
In a saucepan, heat coconut milk and sugar over medium heat.
In a small bowl, whisk cornstarch with egg yolk. Slowly add to the saucepan while stirring.
Cook until thickened, then remove from heat and stir in vanilla and shredded coconut. Cool before using.
3. Make the Frosting:
Beat butter until fluffy. Gradually add powdered sugar, then coconut milk and vanilla. Beat until smooth.
4. Assemble the Cupcakes:
Cut out a small hole in each cupcake center and fill with coconut cream.
Pipe frosting on top and sprinkle with toasted coconut flakes.
Enjoy these tropical delights! 🥥✨