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Coconut Cream Pie Cupcakes

Delightful Coconut Cream Pie Cupcakes that combine the flavors of rich coconut with a creamy filling, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup coconut milk
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
Toppings
  • to taste whipped cream For topping
  • to taste additional shredded coconut For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
  3. In another bowl, beat the eggs, coconut milk, melted butter, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, folding gently until fully combined.
  5. Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
Baking
  1. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.
Frosting
  1. Once cooled, top each cupcake generously with whipped cream.
  2. Sprinkle additional shredded coconut on top for garnish.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3-4 days. For making in advance, freeze un-frosted cupcakes for up to a month.