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
Scale
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.
