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Coconut Cream Pie Cupcakes

Delightful cupcakes filled with coconut custard, topped with whipped cream and toasted coconut, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups buttermilk
  • 1 teaspoon vanilla extract
  • 0.5 cups shredded coconut
For the coconut cream filling
  • 1 cup coconut milk
  • 0.25 cups sugar
  • 2 tablespoons cornstarch
  • 0.25 teaspoons salt
  • 3 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
For the topping
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 0.25 cups toasted coconut flakes

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
  3. Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well-blended, about 2 minutes.
  4. Gently fold in the shredded coconut.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool completely.
Coconut Cream Filling
  1. Meanwhile, for the coconut cream filling, heat the coconut milk, sugar, cornstarch, and salt in a saucepan over medium heat until it thickens.
  2. Remove from heat and stir in the egg yolks, vanilla, and butter. Let it cool and fill the cupcakes once they are cooled.
Topping
  1. For the topping, whip the heavy cream with powdered sugar until stiff peaks form.
  2. Pipe the whipped cream on top of each filled cupcake and sprinkle with toasted coconut flakes.

Notes

Use fresh coconut if available. Don’t skip toasting the coconut flakes for better flavor. Generously fill the cupcakes with cream filling for best results.