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Coconut Cream Pie Cupcakes Recipe

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4.4 from 84 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 12 cupcakes (12 servings) 1x

Description

These Coconut Cream Pie Cupcakes combine the classic flavors of a coconut cream pie into a delightful handheld treat. Moist coconut-infused cupcakes are filled with rich coconut custard, topped with fluffy vanilla whipped cream, and finished with toasted coconut flakes for added texture and flavor. Perfect for those who love tropical desserts and a unique twist on traditional cupcakes.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup canned coconut milk (or whole milk)
  • ½ cup shredded sweetened coconut

For the Coconut Custard Filling:

  • 1 cup whole milk
  • ½ cup canned coconut milk
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup toasted coconut flakes (for garnish)

Instructions

  1. Make the cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
  3. Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air into the batter.
  4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
  5. Combine dry ingredients and coconut milk: Gradually add the flour mixture alternately with the canned coconut milk, starting and ending with the flour mixture. Fold in the shredded sweetened coconut gently to maintain the batter’s light texture.
  6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  7. Bake the cupcakes: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely on a wire rack.
  8. Prepare the coconut custard filling: In a medium saucepan, whisk together whole milk, canned coconut milk, sugar, and cornstarch until smooth. Add the egg yolks and whisk thoroughly to combine.
  9. Cook the custard: Heat the mixture over medium heat, whisking constantly to prevent lumps, until it thickens and just starts to bubble. Remove from heat promptly to avoid overcooking.
  10. Add flavor and coconut: Stir in vanilla extract and shredded sweetened coconut. Allow the custard to cool, then refrigerate it until chilled and firm enough to fill cupcakes.
  11. Make whipped cream topping: In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Chill until ready to use to keep it stable.
  12. Core the cupcakes: Using a cupcake corer or small knife, carefully cut out the center of each cooled cupcake to create space for the filling.
  13. Fill the cupcakes: Spoon a generous amount of the chilled coconut custard into each hollowed cupcake center, filling it nicely without overflowing.
  14. Top with whipped cream: Pipe or spoon the prepared whipped cream onto the cupcakes, creating a smooth or decorative topping.
  15. Garnish and serve: Sprinkle toasted coconut flakes over the whipped cream for added crunch and visual appeal. Serve immediately or refrigerate until serving for best freshness.

Notes

  • For a dairy-free version, substitute butter and heavy cream with coconut-based alternatives and use coconut milk for the milk ingredients.
  • Ensure the cupcakes are completely cooled before filling to prevent the custard from melting.
  • To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • Use a piping bag fitted with a star tip for a professional whipped cream finish.
  • Store filled cupcakes in the refrigerator and consume within 2 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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Find it online: https://ascookasyoucan.com/coconut-cream-pie-cupcakes-recipe/