If you’re a fan of coconut cream pie and cupcakes, these Coconut Cream Pie Cupcakes are about to become your newest baking obsession! Imagine the most tender, coconut-scented cupcake, generously filled with silky coconut custard and topped with a billowy swirl of fresh whipped cream, then crowned with a sprinkle of toasted coconut. It’s like a bite-sized vacation you can enjoy anytime. Whether you’re surprising a friend or treating yourself, these charming cupcakes deliver both flavor and fun in every bite.
Ingredients You’ll Need
The beauty of these cupcakes lies in their simple, everyday ingredients, each bringing something special to the table. From the dreamy coconut filling to the fluffy whipped cream, every component works its magic for that irresistible coconut cream pie cupcake experience.
- All-purpose flour: Provides the perfect base for soft, tender cupcakes.
- Baking powder: Helps the cupcakes rise and stay light.
- Baking soda: A little goes a long way in ensuring a gentle lift and golden color.
- Salt: Balances sweetness and enhances every coconut note.
- Unsalted butter (softened): Gives richness and moisture—don’t skip the room temp step!
- Granulated sugar: Sweetens the batter and filling, keeping the cupcakes soft.
- Large eggs: Bind everything together and create structure while adding decadence.
- Vanilla extract: Adds comforting warmth and rounds out the flavors.
- Coconut extract: Intensifies the coconut flavor—just half a teaspoon works wonders.
- Canned coconut milk (well stirred): Lends creamy coconut richness to every bite.
- Shredded sweetened coconut: Provides texture and amps up that tropical flavor throughout.
- Whole milk (for filling): Makes the coconut custard extra luscious.
- Cornstarch: Ensures a smooth, thick custard every time.
- Additional all-purpose flour (for filling): Adds stability to the custard’s creamy texture.
- Egg yolks (for filling): Make the filling rich and velvety.
- Heavy cream (for frosting): Whips up into a dreamy, cloud-like topping.
- Powdered sugar: Sweetens the whipped cream without overdoing it.
- Toasted shredded coconut (for garnish): Adds crunch, flavor, and a pop of golden color to finish.
How to Make Coconut Cream Pie Cupcakes
Step 1: Prepare and Bake the Cupcakes
Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until super light and fluffy—this creates those irresistible tender cupcakes. Add the eggs one at a time, then stir in the vanilla and coconut extracts. Alternately add the dry ingredients and the coconut milk, mixing just until everything’s combined. Gently fold in the shredded coconut, then scoop the batter evenly into your liners. Bake for 18 to 20 minutes, or until a toothpick emerges clean. Let the cupcakes cool completely before moving on!
Step 2: Make the Coconut Custard Filling
While the cupcakes bake and cool, it’s time to whip up a creamy coconut custard. Warm the whole milk in a saucepan over medium heat—just until it’s steaming, not boiling. In a separate bowl, mix the sugar, cornstarch, flour, and egg yolks. Slowly pour the steaming milk into the egg mixture, whisking constantly so you don’t scramble the yolks! Pour everything back into the saucepan and cook over medium heat, stirring nonstop, for about 3 to 5 minutes until thick and luscious. Take it off the heat, stir in the vanilla and shredded coconut, then set aside to cool completely.
Step 3: Fill the Cupcakes with Coconut Custard
Once both the cupcakes and filling are cool, use a small sharp knife or a cupcake corer to cut a little well in the center of each cupcake—don’t go all the way through! Spoon or pipe in your homemade coconut custard, then place the tops back on (or snack on them, no judgment here). This tiny extra step transforms them from good cupcakes into the ultimate Coconut Cream Pie Cupcakes!
Step 4: Whip and Frost
Now comes the crowning glory: the whipped cream frosting! Beat cold heavy cream, powdered sugar, and vanilla until fluffy peaks form. Either pipe or spoon generous clouds atop each filled cupcake. Right before serving, scatter toasted coconut on top for that unmistakable coconut cream pie finish.
How to Serve Coconut Cream Pie Cupcakes
Garnishes
A flurry of toasted coconut is a must, not only adding a lovely crunch but bringing out the gorgeous coconut flavor of these Coconut Cream Pie Cupcakes. For extra flair, you might add a tiny wedge of lime, a curl of white chocolate, or a maraschino cherry on top.
Side Dishes
Serve these cupcakes alongside a platter of fresh tropical fruit—think juicy pineapple, mango slices, or kiwi—for a breezy, summery dessert spread. They’re also perfect with a cup of vanilla-scented tea or a mild coffee, helping each coconutty bite to truly shine.
Creative Ways to Present
For special occasions, arrange the cupcakes on a tiered cake stand and sprinkle the platter with extra toasted coconut and edible flowers. Or, try serving the filled cupcakes in colorful cupcake wrappers for birthdays, showers, or backyard barbecues—your guests will swoon before they even take a bite!
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Cream Pie Cupcakes fresh, store them covered in the fridge. The custard and whipped cream love the cold and keep the cupcakes extra moist. They’re best enjoyed within two days, so invite friends over or treat yourself!
Freezing
If you’d like to make the cupcakes ahead, bake and cool them unfilled and unfrosted, then freeze them tightly wrapped. When ready to serve, thaw overnight in the fridge. Prepare the filling and frosting fresh for the best taste and texture—it’s worth it!
Reheating
You won’t need to reheat the finished Coconut Cream Pie Cupcakes, but if the cupcakes themselves are a little chilly from the fridge, let them rest at room temperature for 20 minutes before serving to bring out all the flavors.
FAQs
Can I use coconut cream instead of coconut milk in the batter?
Coconut cream is much richer and thicker than coconut milk, so if you substitute it, the batter will be denser and heavier. For the best texture, stick to well-stirred coconut milk—it keeps the cupcakes perfectly moist without making them too dense.
What’s the best way to toast coconut for the topping?
Spread shredded sweetened coconut in a thin layer on a baking sheet and bake at 325°F for 5 to 7 minutes, stirring halfway through to get even golden brown color. Watch closely, as coconut can go from toasty to burnt fast!
Can I make these cupcakes dairy-free?
Yes! Swap out the butter for vegan butter, the whole milk for almond or coconut milk, and use a dairy-free whipped topping instead of heavy cream for the frosting. The flavor will still be decadently coconutty and delicious.
How far in advance can I make Coconut Cream Pie Cupcakes?
Baked, unfilled cupcakes can be made and frozen up to a month ahead. Assemble them with the freshly made custard and frost right before serving for optimal freshness and texture.
Do the cupcakes need to be refrigerated?
Because of the custard filling and whipped cream topping, it’s best to keep Coconut Cream Pie Cupcakes refrigerated. Take them out just before serving for dreamy, creamy bites every time!
Final Thoughts
If you love coconut or you’re craving a tropical dessert escape, you truly can’t go wrong with making a batch of Coconut Cream Pie Cupcakes. They’re every bit as fun to bake as they are to eat, and you’ll wow your friends and family with their flavor and gorgeous presentation. Go ahead—give them a try and bring a taste of sunshine to your kitchen!
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus cooling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of these Coconut Cream Pie Cupcakes! A moist coconut cupcake filled with creamy coconut custard and topped with luscious whipped cream, these treats are a delightful fusion of coconut goodness.
Ingredients
Cupcake:
- 1 1/4 cups all-purpose flour
- 1/2 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
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk (well stirred)
- 1/2 cup shredded sweetened coconut
Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted shredded coconut (for garnish)
Instructions
- Cupcake: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, add eggs and extracts. Alternate dry ingredients and coconut milk, fold in coconut. Bake and cool.
- Filling: Heat milk. Whisk sugar, cornstarch, flour, and yolks. Combine mixtures, cook until thickened, add vanilla and coconut. Cool.
- Assembly: Core cupcakes, fill with coconut custard.
- Frosting: Whip cream with sugar and vanilla. Frost cupcakes and top with toasted coconut.
Notes
- To toast coconut, bake at 325°F for 5–7 minutes, stirring halfway.
- Store filled and frosted cupcakes in the fridge; best consumed within 2 days.
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