Coconut Cream Pie Cupcakes are a fun twist on the classic dessert! Each cupcake is soft and fluffy, filled with creamy coconut goodness, and topped with a light whipped cream frosting.
These little treats make me feel like I’m on a tropical vacation. Plus, they are perfect for parties—just be ready to share! I love a sprinkle of toasted coconut on top for that extra crunch!
Key Ingredients & Substitutions
All-purpose flour: This is your basic flour for structure. You can use cake flour for a lighter texture, or a gluten-free blend if needed.
Coconut milk: Canned coconut milk gives a rich flavor. If you’re in a pinch, you can use almond milk or soy milk, though they will change the taste a bit.
Unsalted butter: This keeps the cupcakes moist. You could switch to coconut oil for a dairy-free option, just melt it first before mixing.
Shredded coconut: Sweetened coconut adds a nice touch. Unsweetened coconut can work too, especially if you want to control the sweetness.
Whipped cream: For non-dairy versions, coconut whipped cream is a great substitute. Just chill your coconut milk overnight and whip it up!
How Do I Achieve a Perfectly Thick Coconut Cream Filling?
The key to a thick filling lies in the careful cooking process. Start by combining your milk and sugar with cornstarch to help it thicken. Stir constantly when cooking to avoid lumps and burning.
- Mix your cornstarch with milk until smooth, then heat over medium.
- Let the mixture come to a gentle boil while stirring, then let it cook for another minute.
- Temper the egg yolks by mixing them with a small amount of the hot mixture first before adding back. This ensures they don’t scramble.
- Once it thickens, let it cool before using so it sets up nicely in your cupcakes.
How to Make Coconut Cream Pie Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk
- ½ cup shredded sweetened coconut
For the Coconut Cream Filling:
- 1 cup whole milk
- ½ cup canned coconut milk
- ¼ cup granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut, toasted
For the Whipped Topping:
- 1 cup heavy cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish:
- Toasted coconut flakes
How Much Time Will You Need?
This delightful recipe will take about 30 minutes for preparation and about 20 minutes for baking. After that, you’ll need a little time to cool the cupcakes and let the filling set. Altogether, you can expect around 2 hours for everything to be ready, including chilling time in the refrigerator!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners so you’re ready for the batter.
2. Make the Cupcake Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Now, in a larger bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. One by one, add the eggs, making sure to mix well after each addition. Then, stir in the vanilla extract.
3. Combine the Mixtures:
Gradually mix your dry ingredients into the wet mixture, alternating with the coconut milk. Start with the dry ingredients and end with them too. Fold in the shredded sweetened coconut gently so you don’t overmix it.
4. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake in your preheated oven for 18-22 minutes. Check them by inserting a toothpick—when it comes out clean, they’re done! Let them cool completely once baked.
5. Create the Coconut Cream Filling:
In a saucepan, whisk together the whole milk, canned coconut milk, granulated sugar, and cornstarch until it’s smooth. Then, cook this mixture over medium heat, stirring constantly until it thickens and starts to boil. Once it’s boiling, let it boil for 1 minute while you keep stirring!
6. Temper the Egg Yolks:
Remove the saucepan from the heat. It’s time to temper the egg yolks! Whisk a small amount of the hot mixture into the egg yolks first to warm them up. Then gently return the yolk mixture back to the pan and cook for another 2 minutes, stirring all the while.
7. Add Flavor and Cool:
Take the mixture off the heat and mix in the vanilla extract and the toasted shredded coconut. Transfer this delicious filling into a bowl, cover it with plastic wrap (make sure it presses right onto the surface to avoid a skin), and let it cool completely.
8. Make the Whipped Topping:
In a clean bowl, beat together the cold heavy cream, powdered sugar, and vanilla extract using an electric mixer. Whip it until stiff peaks form; this means it will hold its shape when piped or spread.
9. Assemble the Cupcakes:
Use a small knife or a special cupcake corer to cut a little hole in the center of each cupcake and gently remove the core. Fill that space with a spoonful of the cooled coconut cream filling—yum!
10. Top Them Off:
Generously pipe or spread your whipped topping over the filled cupcakes. To finish, sprinkle some toasted coconut flakes on top for that extra deliciousness!
11. Chill and Serve:
Finally, place the cupcakes in the refrigerator for at least 1 hour before serving. This will help the filling and topping set nicely.
Enjoy your delightful Coconut Cream Pie Cupcakes!
Can I Use a Different Type of Milk?
Yes, you can substitute with almond milk or soy milk, but keep in mind that it may alter the flavor and creaminess of the filling. If you prefer a coconut flavor, stick to the canned coconut milk for the best results!
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance. Just let them cool completely, then store them in an airtight container at room temperature. Prepare the filling and topping the same day you’re going to serve for optimal freshness.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To enjoy their best texture, let them come to room temperature before serving, or gently warm them for a few seconds in the microwave!
What Can I Use Instead of Heavy Cream for Whipped Topping?
If you’re looking for a non-dairy option, you can use coconut cream. Chill a can of coconut milk overnight, scoop out the solid part, and whip it up as you would with heavy cream for a delicious alternative!
