Name: Coconut Cream Pie Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup canned coconut milk; 1/2 cup shredded sweetened coconut; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 tablespoon unsalted butter; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup toasted shredded coconut for garnish

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Get ready to fall head over heels for Coconut Cream Pie Cupcakes, the show-stopping dessert that combines everything you love about a classic coconut cream pie in the most adorable, handheld form. Imagine a fluffy coconut cupcake filled with silky coconut cream, crowned with a swirl of luscious whipped cream, and finished with a sprinkle of toasted coconut. Each bite is a little tropical escape you can hold in your hand. These cupcakes are every bit as dreamy as they sound and just begging to be the star of your next gathering (or midnight kitchen adventure!).

Coconut Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Coconut Cream Pie Cupcakes comes from a handful of everyday staples that work together to make each bite irresistibly light, creamy, and coconutty. Every ingredient has a job—some add depth of flavor while others help create that tender crumb or smooth filling you’ll adore.

All-purpose flour: The foundation for tender, fluffy cupcakes—don’t pack it when measuring!
Baking powder and baking soda: These leaveners work as a reliable team to help the cupcakes rise beautifully.
Salt: Just a pinch balances the sweetness and boosts all the coconut flavors.
Unsalted butter (softened): Brings richness and a melt-in-your-mouth texture to the cakes.
Granulated sugar: Sweetens both the cupcake and the dreamy coconut cream filling.
Eggs (at room temperature): Add structure and lovely richness—make sure they’re not cold for the fluffiest results.
Vanilla extract: Enhances the flavor of both the cupcakes and the filling.
Coconut extract: Supercharges the coconutty goodness in every layer.
Canned coconut milk: Adds moisture and brings an unmistakable coconut flavor to the cake batter.
Shredded sweetened coconut: Stirred right into the batter for texture and extra coconut satisfaction.
Whole milk: The creamy base for the coconut pastry cream filling.
Cornstarch: Thickens the filling without adding heaviness.
Egg yolks: Give the coconut cream filling its lush, custardy texture.
Butter: A touch makes the filling luxuriously smooth and glossy.
Heavy whipping cream: For whipping into cloud-like topping that makes every cupcake feel like a celebration.
Powdered sugar: Sweetens the whipped cream just enough without grittiness.
Toasted shredded coconut: That irresistible finishing sprinkle for crunch and nutty aroma.

How to Make Coconut Cream Pie Cupcakes

Step 1: Make the Cupcake Batter

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners—this will make cleanup a breeze. In one bowl, whisk your dry ingredients together so everything is evenly distributed. Then in a separate larger bowl, beat together the softened butter and sugar until you get a pale, fluffy mixture that promises a tender crumb. Add the eggs one at a time, beating well after each, followed by both vanilla and coconut extracts for a double hit of flavor. Now, gently alternate adding your dry mix and the coconut milk, starting and ending with the dry ingredients. Once it’s just combined, fold in the shredded coconut. The batter will look absolutely dreamy!

Step 2: Bake the Cupcakes

Divide the batter evenly among the liners (I love using an ice cream scoop for mess-free portioning). Pop them into the oven and bake for 18 to 20 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool completely in the tin for a few minutes before transferring them to a rack. You want them at room temperature before filling so the coconut cream doesn’t melt.

Step 3: Make the Coconut Cream Filling

While the cupcakes cool, it’s time for that swoon-worthy coconut cream! In a saucepan, whisk together the whole milk, sugar, and cornstarch, then cook over medium heat until the mixture starts to bubble and thicken. Now, temper the egg yolks by whisking in a little of the hot milk mixture, then pour everything back into the pan—this keeps things perfectly silky. Cook for two more minutes, then take it off the heat and stir in vanilla, coconut extract, and a final pat of butter. Transfer your dreamy pastry cream to a bowl, cover, and chill until it’s wonderfully thick.

Step 4: Whip the Cream Topping

Right before you’re ready to assemble, whip the heavy cream with powdered sugar and vanilla until you have glossy, stiff peaks. There’s something so satisfying about homemade whipped cream, and trust me, it makes these Coconut Cream Pie Cupcakes feel extra special.

Step 5: Assemble the Cupcakes

To fill, use a small knife to cut a little circle out of the center of each cooled cupcake—don’t go too deep, just enough to make room for a generous spoonful of coconut cream. Fill each cupcake, then replace the “lid” if you like. Swirl or pipe the whipped cream on top (get fancy if you’re feeling it!), and finish with that irresistible shower of toasted coconut for crunch and color.

How to Serve Coconut Cream Pie Cupcakes

Garnishes

A final sprinkle of toasted shredded coconut is essential for the true Coconut Cream Pie Cupcake experience—it not only adds a lovely crunch but makes every cupcake look beautifully bakery-worthy. For a little extra flair, try adding a tiny wedge of fresh pineapple or a dusting of grated white chocolate right before serving.

Side Dishes

These cupcakes are right at home alongside fresh fruit (think kiwi, mango, or strawberries for more tropical vibes), a scoop of coconut or vanilla ice cream, or even a salt-flecked caramel drizzle. Keep sides simple to let the cupcakes remain the star of the show.

Creative Ways to Present

To really wow your guests, arrange the Coconut Cream Pie Cupcakes on a tiered dessert stand and sprinkle extra toasted coconut on the platters. For parties, serve them in colorful cupcake wrappers and offer mini umbrellas for fun. Or, create a DIY cupcake bar: set out the cooled cupcakes, coconut cream, whipped cream, and toppings so guests can customize their own bites of island bliss.

Make Ahead and Storage

Storing Leftovers

Any leftover Coconut Cream Pie Cupcakes should be stored in an airtight container in the refrigerator because of that delicious, perishable filling. They’ll keep their freshness for up to three days, and some say they’re even better on day two as the flavors meld.

Freezing

While the assembled cupcakes don’t freeze well because of the creamy filling and topping, you can absolutely freeze the unfilled, unfrosted cupcakes for up to two months. Just wrap them well in plastic wrap and thaw at room temperature before filling.

Reheating

For that fresh-baked tenderness, let your refrigerated cupcakes come fully to room temperature before serving—this brings back their delicate crumb. If you’ve frozen the cupcake bases, a brief 10-second zap in the microwave will take the chill off before you add that creamy filling and luscious whipped cream.

FAQs

Can I use coconut cream instead of coconut milk in the batter?

Coconut cream is much richer and thicker than coconut milk, so while you can use it for a more intense coconut flavor, you might need to thin it out slightly with water to match the consistency of canned coconut milk for the best cake texture.

Can I toast the coconut in advance?

Absolutely! Toasted coconut keeps well in an airtight container for several days at room temperature. Toast it ahead of time so you’re ready to garnish your Coconut Cream Pie Cupcakes when the whim (or guests!) strike.

Can these cupcakes be made gluten-free?

Yes! Swap in your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Just be sure that your blend includes xanthan gum or another binder for a tender, non-crumbly result.

Why do the cupcakes need to be cold before assembly?

Cooling the cupcakes before scooping and filling keeps the cream from melting or soaking in too much. This helps maintain a clear layer of creamy filling inside and preserves the cupcake’s fluffy texture.

How far in advance can I assemble Coconut Cream Pie Cupcakes?

You can assemble the cupcakes up to a day ahead and refrigerate them—just wait to top with whipped cream and coconut until a couple of hours before serving for the very best texture and freshness.

Final Thoughts

If you’re craving something cozy, tropical, and utterly delightful, Coconut Cream Pie Cupcakes are truly the answer. Every piece of this recipe comes together to create a treat that’s impossibly creamy, coconutty, and fun to share. Grab your mixing bowl and get ready to treat yourself and your favorite people to a taste of sunshine!

Coconut Cream Pie Cupcakes Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delicious and decadent Coconut Cream Pie Cupcakes are a delightful combination of moist coconut cupcakes filled with creamy coconut custard, topped with whipped cream and toasted coconut. These cupcakes are a miniature version of the classic coconut cream pie, perfect for any coconut lover.

Ingredients

Scale

Cupcake:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup canned coconut milk
1/2 cup shredded sweetened coconut

Coconut Cream Filling:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 tablespoon unsalted butter

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup toasted shredded coconut for garnish

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Instructions

Cupcake: Preheat the oven to 350°F. Combine dry ingredients. Cream butter and sugar, add eggs and extracts. Alternate adding dry ingredients and coconut milk, then stir in shredded coconut. Bake 18-20 minutes. Cool.
Coconut Cream Filling: Cook milk, sugar, and cornstarch until thick. Temper egg yolks, cook, and chill.
Whipped Cream Topping: Whip cream, sugar, and vanilla until stiff. Assemble by filling cupcakes with coconut cream, topping with whipped cream, and toasted coconut.