Coconut Cream Pie Cupcakes Recipe
Indulge in the tropical flavors of these Coconut Cream Pie Cupcakes that feature a moist coconut-infused cupcake filled with a luscious coconut cream, topped with whipped cream and toasted coconut flakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 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
Coconut Cream Filling:
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- toasted coconut flakes
Instructions
- Preheat oven and prepare cupcake batter: Preheat oven to 350°F. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and extracts, mix in coconut milk and dry ingredients. Bake and cool cupcakes.
- Make coconut cream filling: Combine milk, coconut milk, sugar, and cornstarch in a saucepan. Cook with egg yolks until thickened. Stir in extracts and shredded coconut. Chill.
- Fill and top cupcakes: Hollow out cupcakes, fill with coconut cream, and top with whipped cream. Garnish with toasted coconut flakes.
Notes
- Cupcakes can be made a day ahead and assembled before serving.
- For extra coconut flavor, sprinkle shredded coconut on top of the batter before baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
