If you’re a fan of all things creamy and coconutty, you are in for such a treat with this Coconut Cream Pie Cupcakes Recipe. They take the classic charm of coconut cream pie and transform it into adorable, perfectly portioned cupcakes that are moist, fluffy, and bursting with that tropical coconut flavor we all adore. Imagine biting into a soft cupcake filled with luscious coconut custard, topped with airy whipped cream, and finished off with a sprinkle of toasted coconut flakes—it’s like a vacation for your taste buds no matter where you are!
Ingredients You’ll Need
This Coconut Cream Pie Cupcakes Recipe keeps things simple, but every ingredient packs a flavorful punch that makes these cupcakes stand out. From the tender crumb of the cupcake itself to the rich coconut custard and fluffy whipped topping, each component brings its own special texture and flavor that combine perfectly.
- 1 ½ cups all-purpose flour: The base that gives the cupcakes structure and a tender crumb.
- 1 ½ teaspoons baking powder: Ensures the cupcakes rise beautifully and stay light.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- ½ cup unsalted butter, softened: Adds richness and moisture to the batter.
- ¾ cup granulated sugar: Sweetens the cupcakes to perfect levels.
- 2 large eggs: Bind everything together and help with rise.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
- ½ cup canned coconut milk (or whole milk): Infuses a subtle coconut flavor and keeps the cupcakes moist.
- ½ cup shredded sweetened coconut: Adds texture and bursts of coconut throughout the batter.
- 1 cup whole milk: For the custard, creating that creamy base.
- ½ cup canned coconut milk: Enhances the tropical essence in the custard filling.
- â…“ cup granulated sugar: Sweetens the custard perfectly.
- 2 tablespoons cornstarch: Thickens the custard to creamy perfection.
- 2 large egg yolks: Create richness and body in the custard.
- 1 teaspoon vanilla extract: Adds flavor complexity to the filling.
- ½ cup sweetened shredded coconut: Adds texture and coconut flavor to the custard.
- 1 cup heavy whipping cream: Whipped to light, fluffy peaks for the topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without graininess.
- 1 teaspoon vanilla extract: Flavor enhancer for the whipped cream.
- ½ cup toasted coconut flakes (for garnish): Adds a toasty crunch and irresistible aroma on top.
How to Make Coconut Cream Pie Cupcakes Recipe
Step 1: Preparing the Cupcake Batter
First things first, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners—this gets you ready for the perfect bake. Start by whisking the dry ingredients: flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which is essential for a tender cupcake. Next, add the eggs one at a time, making sure each is fully incorporated before adding the next, and stir in the vanilla extract. Alternately add the flour mixture and canned coconut milk to the wet ingredients, beginning and ending with the flour blend to keep the batter smooth. Gently fold in the shredded coconut for that lovely texture and extra coconut punch.
Step 2: Baking the Cupcakes
Divide your cupcake batter evenly among the twelve liners, filling each about two-thirds full so they rise neatly. Pop them into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer the cupcakes to a wire rack and let them cool completely—this step is crucial to prevent your filling and topping from melting when assembled.
Step 3: Making the Coconut Custard Filling
While the cupcakes cool, it’s time to whip up that luscious coconut custard that makes this Coconut Cream Pie Cupcakes Recipe truly special. Combine whole milk, canned coconut milk, sugar, and cornstarch in a saucepan and whisk it thoroughly. Add in the egg yolks and blend everything again before cooking the mixture over medium heat. Stir constantly to avoid lumps until the custard thickens and bubbles, then remove from heat and stir in vanilla and shredded coconut. Let this cool down completely, then refrigerate so it’s nicely chilled and set for filling.
Step 4: Preparing the Whipped Cream Topping
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will provide that airy, light texture contrasting the creamy custard and dense cupcake. Keep it refrigerated until you’re ready to assemble the cupcakes.
Step 5: Assembling the Coconut Cream Pie Cupcakes
Now for the fun part! Use a cupcake corer or a small knife to carefully remove the center of each cooled cupcake, creating a little well perfect for stuffing that coconut custard. Spoon or pipe a generous amount of the chilled coconut custard into each cupcake cavity. Next, either pipe or spoon the whipped cream over the top, covering the custard and giving your cupcakes that dreamy, cloud-like finish. Finally, sprinkle toasted coconut flakes over the whipped cream to add crunch, nutty aroma, and that picture-perfect look.
How to Serve Coconut Cream Pie Cupcakes Recipe
Garnishes
To elevate your Coconut Cream Pie Cupcakes Recipe, the toasted coconut flakes on top are a must—they add a delightful crunch and bring out the nutty, toasty notes of the coconut. For extra flair, consider adding a small dollop of caramel sauce or a maraschino cherry for a pop of color and an extra touch of indulgence. Fresh mint leaves can add a fresh herbal counterpoint if you want something green and fragrant.
Side Dishes
While these cupcakes shine all on their own, pairing them with a light, fruity side dish balances the rich texture. Think fresh pineapple slices or a tropical fruit salad with mango, kiwi, and berries. For gatherings, a glass of chilled coconut water or a vanilla bean iced coffee can beautifully complement the creamy, coconutty flavors.
Creative Ways to Present
Presentation is everything! Try arranging these cupcakes on a tiered stand for a party or dessert buffet, and scatter extra toasted coconut flakes and edible flowers around the platter for a tropical-themed vibe. You can also serve each cupcake in a pretty cupcake wrapper or place a small cocktail umbrella in each for a whimsical beach-party effect. Another fun idea is to serve them alongside mini spoons of extra custard for that interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
Your Coconut Cream Pie Cupcakes Recipe leftovers are best stored in an airtight container in the refrigerator. The custard and whipped cream toppings are perishable, so refrigeration keeps them fresh and safe to eat. They’ll stay delicious for about 2 to 3 days, although the toasted coconut may soften slightly over time.
Freezing
Freezing these cupcakes is possible but a bit tricky because of the custard and whipped cream topping. You can freeze the cupcake bases before filling and topping if you want to prep ahead. Wrap them tightly in plastic wrap and then foil to avoid freezer burn. When ready to serve, thaw completely and prepare the custard filling and whipped cream fresh for the best texture and flavor.
Reheating
Because these cupcakes have cream and custard fillings, reheating is not recommended. Instead, serve them chilled straight from the refrigerator for the best taste and texture experience. If your cupcakes have been frozen, allow them to fully thaw in the fridge before serving without warming.
FAQs
Can I use coconut flour instead of all-purpose flour?
Coconut flour is much more absorbent than all-purpose flour and will change the texture significantly, often resulting in a dense, dry cupcake. For this Coconut Cream Pie Cupcakes Recipe, it’s best to stick to all-purpose flour or a flour blend to keep the light crumb.
Is there a dairy-free version of this recipe?
Absolutely! You can substitute dairy milk with full-fat coconut milk for both the cupcake batter and the custard, and use coconut whipped cream or another plant-based whipped topping. Be mindful that some flavor and texture differences will occur, but the coconut flavor will shine wonderfully.
How do I get the perfect coconut custard filling consistency?
Whisking constantly while cooking the custard is key to avoid lumps and achieve a silky smooth texture. Once thickened and bubbling, remove from heat immediately and chill to set properly. The custard should be thick enough to hold its shape when spooned into the cupcakes but still creamy.
Can I make these cupcakes without eggs?
Eggs play a crucial role in the structure and rise of the cupcakes as well as in the custard filling. If you want an egg-free version, you’ll need to use egg replacers for the batter and a different thickening method (like agar agar or cornstarch-only custard), but this will alter the texture and flavor from the original Coconut Cream Pie Cupcakes Recipe.
What’s the best way to toast coconut flakes?
Spread the coconut flakes evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway through to prevent burning. Keep a close eye since coconut can go from golden to burnt quickly. Toasted coconut adds a delicious crunch and enhances the flavor beautifully.
Final Thoughts
From the first bite of these Coconut Cream Pie Cupcakes Recipe, you’re greeted with the perfect harmony of fluffy cake, creamy custard, and luscious whipped cream topped with toasted coconut flakes—it truly captures the essence of coconut cream pie in a cupcake. Whether you’re serving them at a party or treating yourself on a cozy afternoon, these cupcakes will become your go-to indulgence. Trust me, once you try making them, you’ll want to keep this recipe close for every special occasion and sweet craving that calls for a little tropical magic!
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Coconut Cream Pie Cupcakes, a luscious twist on the classic dessert. Fluffy coconut-infused cupcakes are filled with a creamy coconut custard, topped with whipped cream, and finished with toasted coconut flakes for the perfect tropical indulgence.
Ingredients
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: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract.
- Combine Batter: Alternately add the dry flour mixture and coconut milk to the creamed butter mixture, beginning and ending with the flour mixture. Gently fold in shredded sweetened coconut to distribute evenly.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely before proceeding.
- Prepare Coconut Custard: In a medium saucepan, whisk together whole milk, canned coconut milk, sugar, and cornstarch. Add egg yolks and whisk to combine fully.
- Cook Custard: Cook the mixture over medium heat, whisking constantly until it thickens and begins to bubble. Remove from heat promptly to prevent curdling.
- Add Flavor and Cool: Stir in vanilla extract and shredded coconut. Let the custard cool, then refrigerate until chilled to set properly.
- Whip Cream: In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Chill the whipped cream until ready to use.
- Core the Cupcakes: Using a cupcake corer or small knife, carefully cut out the center of each cooled cupcake to create a cavity for the filling.
- Fill Cupcakes: Spoon or pipe a generous amount of the chilled coconut custard into each cupcake’s center cavity.
- Top with Whipped Cream: Pipe or spoon the whipped cream on top of each filled cupcake, smoothing or swirling as desired.
- Garnish and Serve: Sprinkle toasted coconut flakes on top of the whipped cream for added texture and flavor. Serve immediately or refrigerate until ready to serve for a refreshing treat.
Notes
- Ensure cupcakes are completely cool before coring and filling to prevent the custard from melting.
- Use sweetened shredded coconut for a sweeter and more authentic coconut pie flavor.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Customize the whipped cream by adding a splash of coconut rum or coconut extract for extra coconut flavor.
- These cupcakes are best served the same day but can be stored refrigerated for up to 2 days.
