Coconut Cream Pie Cupcakes Recipe

If you’re searching for a dreamy dessert that’s pure sunshine in every bite, Coconut Cream Pie Cupcakes are your new go-to treat. Imagine the tropical flair of coconut cream pie meeting the easy-to-eat fun of cupcakes—the result is moist coconut-scented cakes filled with luscious coconut cream, all finished with pillowy whipped cream and a crown of toasty coconut flakes. They’re guaranteed to transport you straight to your happy place, whether you’re throwing a party or just need something extra special for family dessert night.

this Recipe

Ingredients You’ll Need

Gather a handful of simple yet key ingredients—each one has a starring role in making these Coconut Cream Pie Cupcakes truly unforgettable, from richness and structure to creamy decadence and tropical coconut flavor.

• All-purpose flour: Gives the cupcakes a perfectly tender crumb that holds up to the creamy filling.
• Baking powder: Ensures a beautiful, fluffy rise in every cupcake.
• Salt: Balances the sweetness and brings out the rich coconut and vanilla flavors.
• Unsalted butter: Adds richness and that quintessential bakery-style taste—make sure it’s softened for smoothest results.
• Granulated sugar: Sweetens both the cupcakes and the creamy filling deliciously.
• Large eggs: Provide structure and keep the cupcakes moist and springy.
• Vanilla extract: Enhances both the cake and filling with warm, classic flavor.
• Coconut extract: Gives a punch of coconut aroma and flavor—essential for that pie vibe!
• Canned coconut milk: Imparts velvety moisture and authentic coconut flavor to both cake and filling.
• Whole milk: Adds creaminess to the coconut filling and ensures it’s luscious but not heavy.
• Cornstarch: Thickens the coconut cream filling for that unmistakable creamy pie center.
• Egg yolks: Enrich the filling and give it a custardy, silky finish.
• Sweetened shredded coconut: Dotted throughout the filling for flavor and texture.
• Heavy whipping cream: Whipped to soft peaks for the ultimate cloud-like topping.
• Powdered sugar: Gently sweetens the whipped cream without any grittiness.
• Toasted coconut flakes: Adds a golden, nutty crunch that makes each cupcake gorgeous.

How to Make Coconut Cream Pie Cupcakes

Step 1: Make the Cupcake Batter

Begin by preheating your oven to 350°F and lining a 12-cup muffin tin with your favorite cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt—this step ensures each dry ingredient is evenly distributed so your cupcakes rise beautifully. In a separate large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy, which gives the cupcakes a delicate structure. Beat in the eggs, one at a time, then mix in the vanilla and coconut extracts for pure flavor bliss. Next, add the coconut milk and mix until smooth. Gradually stir in the dry ingredients, taking care not to overmix. Divide the batter evenly among the liners for consistent cupcakes, then bake for 18–20 minutes until a toothpick comes out clean. Set aside to cool completely—you don’t want warm cupcakes melting the luscious filling!

Step 2: Prepare the Coconut Cream Filling

While the cupcakes bake and cool, start on the coconut cream filling—the heart of these Coconut Cream Pie Cupcakes. In a medium saucepan, combine whole milk, coconut milk, sugar, and cornstarch over medium heat, whisking for a smooth mixture. Gently whisk in the egg yolks, then cook, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the vanilla and coconut extracts along with the shredded coconut for extra texture and flavor. Allow the mixture to cool to room temperature before chilling it in the fridge until set—the filling needs to be completely cool before adding to the cupcakes.

Step 3: Fill the Cupcakes

The most fun part is transforming ordinary cupcakes into Coconut Cream Pie Cupcakes! Once the cupcakes have cooled, use a sharp paring knife or a cupcake corer to remove the center from each cupcake, creating a hollow for the creamy filling. Spoon or pipe the chilled coconut cream filling generously into each cupcake cavity. Don’t be shy—it’s what gives each bite that surprise burst of coconut decadence!

Step 4: Whip Up the Topping

In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This homemade whipped cream is light, fluffy, and just sweet enough to complement the coconut filling. Pipe or dollop the whipped cream on top of the filled cupcakes — you can go rustic or get fancy with swirls, the choice is all yours!

Step 5: Garnish and Finish

Give the cupcakes their final flourish: a sprinkle of golden, toasted coconut flakes. This adds both irresistible crunch and a beautiful, bakery-worthy look. Now, your Coconut Cream Pie Cupcakes are ready to dazzle everyone lucky enough to have a taste.

How to Serve Coconut Cream Pie Cupcakes

Garnishes

The crowning glory of any Coconut Cream Pie Cupcake is a generous dusting of toasted coconut flakes. For extra pizzazz, try a few curls of white chocolate, a scattering of chopped macadamia nuts, or a tiny wedge of fresh pineapple for a tropical twist. These little touches not only look beautiful but add more texture and excitement.

Side Dishes

Pairing these cupcakes is a breeze! Serve them alongside a bowl of fresh tropical fruit salad to highlight their coconut flavor, or with a scoop of mango or pineapple sorbet for an ultra-refreshing finish. If you want something extra cozy, a cup of vanilla chai or coconut milk latte goes wonderfully with these sweet bites.

Creative Ways to Present

For a showstopping display, pile your Coconut Cream Pie Cupcakes onto a white cake stand and sprinkle the serving platter with toasted coconut. Or, set up a DIY cupcake bar with various toppings—think extra whipped cream, caramel drizzle, or candied ginger—so guests can customize their treats. For a picnic or casual party, tuck each cupcake into a reusable glass jar, making them easy to transport and eat on the go.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Coconut Cream Pie Cupcakes left after serving, keep them in an airtight container in the fridge. Because of the creamy filling and whipped topping, they’ll stay fresh for up to three days. Be sure to store them upright to preserve those gorgeous whipped cream peaks!

Freezing

Want to make these cupcakes ahead for a party? You can freeze the unfilled, unfrosted cupcakes for up to two months. Just arrange them in a single layer in a freezer-safe container. Let the cupcakes thaw at room temperature before filling, topping, and garnishing for ultimate freshness. It’s best to freeze the components separately—whipped cream and coconut filling are best enjoyed freshly made.

Reheating

Since these treats are chilled desserts, there’s no need to reheat them. If your cupcakes have been stored in the fridge, simply let them sit out for a few minutes to take the chill off. This allows all the coconut and cream flavors to shine through, and the texture returns to its decadent best!

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk delivers that rich, indulgent coconut flavor and moist texture that make Coconut Cream Pie Cupcakes irresistible. While you can use light coconut milk in a pinch, you might find the cupcakes and filling a bit less creamy and flavorful.

Can I make the coconut cream filling ahead?

Absolutely! The coconut cream filling can be made a day in advance and stored in the fridge until you’re ready to assemble the cupcakes. In fact, chilling the filling makes it even easier to handle and pipe.

What’s the best way to toast coconut flakes?

For perfectly toasted coconut, spread flakes in an even layer on a baking sheet and bake at 325°F for about 5–8 minutes, stirring halfway through. Keep a close eye on them—they go from golden to burnt quickly!

Can I make this recipe gluten-free?

You can swap in a 1:1 gluten-free all-purpose flour blend for the regular flour to make gluten-free Coconut Cream Pie Cupcakes. Just check that your baking powder is gluten-free, and you’re set!

How do I keep the whipped cream stable for longer periods?

For longer-lasting whipped cream, try adding 1–2 teaspoons of instant vanilla pudding mix or a little mascarpone. This will help the peaks hold their shape if you’re serving the cupcakes at a party or picnic on a warm day.

Final Thoughts

Every bite of these Coconut Cream Pie Cupcakes feels like a mini celebration! They’re a guaranteed crowd-pleaser, whether you’re spoiling your family or impressing friends at a party. Once you try this recipe, you might just find yourself coming back to it every time you’re craving a tropical escape in dessert form—don’t miss out on making them!

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