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
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.
Notes
- You can prepare the coconut cream filling a day in advance to save time.
- Store cupcakes in the refrigerator and serve chilled for best flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 345
- Sugar: 28 g
- Sodium: 125 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
