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
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
- 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.
