If you’ve ever dreamed of combining the luscious flavors of a classic coconut cream pie with the portable, fun format of a cupcake, you’re in for a treat with this Coconut Cream Pie Cupcakes Recipe. These cupcakes are a delightful marriage of moist coconut-infused cake, smooth and creamy coconut custard filling, fluffy whipped cream topping, and a final sprinkle of toasted coconut for that perfect crunch. Whether you’re baking for a special occasion or just craving something irresistibly tropical, this recipe captures all the charm of a coconut cream pie in a bite-sized, shareable form.
Ingredients You’ll Need
Gathering the right ingredients for this Coconut Cream Pie Cupcakes Recipe is so straightforward, yet every component plays a starring role in delivering incredible flavor, texture, and even visual appeal. From pantry staples like flour and sugar to tropical touches like shredded coconut and coconut milk, each ingredient elevates the cupcakes to pie-worthy status.
- All-purpose flour: The foundation of the cupcake, providing structure and tenderness.
- Baking powder: Ensures a light, fluffy crumb by helping the cupcakes rise perfectly.
- Salt: Balances sweetness and enhances the overall flavor.
- Unsalted butter: Adds richness and moisture, creating a tender crumb.
- Granulated sugar: Sweetens and helps achieve a light, airy texture.
- Large eggs: Bind ingredients together and contribute to the cupcake’s soft texture.
- Vanilla extract: Brings warmth and depth of flavor that complements the coconut.
- Canned coconut milk: Introduces that distinct tropical creaminess into both the batter and custard.
- Shredded sweetened coconut: Provides bursts of coconut flavor and chewy texture.
- Whole milk: Adds moisture and richness to the custard.
- Cornstarch: Thickens the custard filling to the perfect consistency.
- Large egg yolks: Create the luscious texture in the custard filling.
- Heavy whipping cream: Whipped to fluffy perfection for the dreamy topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
- Toasted coconut flakes: Add a toasty crunch that’s the perfect finishing touch.
How to Make Coconut Cream Pie Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven and lining a muffin tin with cupcake liners. Whisk together the flour, baking powder, and salt in one bowl to ensure even distribution. In another large bowl, cream your butter and sugar until the mixture is light and fluffy—this step is key for soft cupcakes. Beat in the eggs one at a time, then stir in vanilla extract. Finally, alternate incorporating the dry flour mixture and coconut milk, beginning and ending with the flour, and gently fold in the shredded coconut to infuse every bite with delightful texture.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising. Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely before moving on to the next step—cooling is crucial to keep your custard filling from melting.
Step 3: Make the Coconut Custard Filling
In a saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch until smooth. Add the egg yolks and continue whisking until everything is combined. Cook the mixture over medium heat, stirring constantly—this prevents lumps and ensures a silky custard. Once it thickens and bubbles, remove from heat and stir in vanilla extract and shredded coconut. Let the custard cool before refrigerating it to chill and set perfectly.
Step 4: Whip the Topping
Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. This luscious whipped cream will be the perfect light and fluffy topping that complements the creamy filling and moist cupcake.
Step 5: Assemble the Coconut Cream Pie Cupcakes Recipe
Using a cupcake corer or small knife, carefully hollow out the center of each cooled cupcake to create room for the custard filling. Spoon a generous amount of the chilled coconut custard into the cavity, filling it with that signature creamy surprise. Then, pipe or dollop whipped cream on top to crown each cupcake. To finish, sprinkle toasted coconut flakes over the tops for a golden, crunchy contrast.
How to Serve Coconut Cream Pie Cupcakes Recipe
Garnishes
While toasted coconut flakes provide an irresistible finishing touch, feel free to add a few fresh raspberries or a light dusting of powdered sugar for extra flair. These little touches not only boost visual appeal but also add layers of taste that make serving these cupcakes feel like a special occasion.
Side Dishes
These cupcakes are wonderfully indulgent on their own, but pairing them with a simple fruit salad or a cup of rich coffee creates a balanced experience. The fruity brightness or the bitterness of coffee elegantly cuts through the sweetness of the dessert, making each bite all the more enjoyable.
Creative Ways to Present
For a party or gathering, consider serving your Coconut Cream Pie Cupcakes Recipe in decorative cupcake wrappers or atop mini dessert plates garnished with edible flowers. Individual glass dessert cups with layered cake, custard, and whipped cream also create a refined take that impresses guests while keeping the beloved flavors intact.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator to maintain freshness. They will stay moist and flavorful for up to 3 days. Covering them well prevents the whipped cream topping from drying out or absorbing fridge odors.
Freezing
You can freeze the cupcakes before filling and frosting for up to one month. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw completely at room temperature before adding the custard filling and whipped cream topping to maintain the freshest texture.
Reheating
Since these cupcakes are best served chilled, reheating is not recommended. However, if you prefer a slightly warmer treat, let the cupcakes sit at room temperature for about 20 minutes before enjoying.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes, you can substitute unsweetened shredded coconut, but keep in mind this may make the cupcakes slightly less sweet. You might want to adjust the sugar in the batter or custard accordingly to maintain balance.
Is there a dairy-free version of this Coconut Cream Pie Cupcakes Recipe?
Absolutely! You can replace butter with coconut oil or a plant-based margarine, use coconut milk exclusively, and swap heavy cream for chilled coconut cream for the whipped topping. The flavor will stay wonderfully coconut-forward and creamy.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix the batter and follow the baking times closely. Also, using room temperature ingredients helps the batter incorporate evenly, preventing deflation during baking.
Can I make the custard filling a day ahead?
Yes, making the coconut custard filling in advance is actually great for enhancing the flavors. Just cover it tightly and keep it refrigerated until you’re ready to use.
What’s the best way to toast coconut flakes?
Toast coconut flakes in a dry skillet over medium heat, stirring frequently, until they turn golden brown and fragrant. Keep an eye on them as they can burn quickly.
Final Thoughts
Sharing this Coconut Cream Pie Cupcakes Recipe feels like handing over a piece of paradise. There’s so much joy packed into each bite—from the moist coconut cake to the rich custard filling and airy whipped topping. Whether it’s for a celebration or simply when you want to spoil yourself, give this recipe a whirl and watch it become an absolute favorite in your baking repertoire.
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Cream Pie Cupcakes combine the rich, creamy flavors of classic coconut cream pie with a moist, tender cupcake base. Topped with smooth coconut custard, fluffy whipped cream, and toasted coconut flakes, they make for an irresistible dessert that’s perfect for any occasion.
Ingredients
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
- â…“ 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
- Preheat and prepare tins: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix dry cupcake ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a tender crumb in the cupcakes.
- Add eggs and vanilla: Incorporate eggs one at a time, beating thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and coconut milk to the creamed butter mixture, starting and ending with the flour mixture. Fold in the shredded sweetened coconut gently to distribute evenly.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely to room temperature.
- Prepare custard base: In a medium saucepan, whisk together the whole milk, canned coconut milk, sugar, and cornstarch until smooth. Add the egg yolks and continue whisking to combine fully.
- Cook custard: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat immediately to prevent curdling.
- Flavor custard and chill: Stir in the vanilla extract and shredded sweetened coconut into the custard. Allow the custard to cool, then refrigerate until well chilled and set.
- Whip cream topping: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to use.
- Core cupcakes: Use a cupcake corer or a small knife to carefully cut and remove the center portion of each cooled cupcake, creating space for the filling.
- Fill cupcakes: Spoon a generous amount of the chilled coconut custard into the hollowed center of each cupcake.
- Top with whipped cream and garnish: Pipe or spoon the whipped cream on top of the custard-filled cupcakes, then sprinkle with toasted coconut flakes for a crunchy, flavorful finish.
- Serve or store: Serve the cupcakes immediately or refrigerate until ready to serve to keep the cream and custard fresh.
Notes
- Ensure cupcakes are completely cooled before coring and filling to prevent breakage.
- Use sweetened shredded coconut to enhance the dessert’s sweetness and texture.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown, stirring occasionally to avoid burning.
- For best texture, chill the custard thoroughly before filling cupcakes.
- This recipe can be made a day ahead; store cupcakes and components separately and assemble just before serving.
