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.
