If you’re ready to bring a burst of creamy, tropical goodness to your dessert table, these Coconut Cream Pie Cupcakes will quickly become your new go-to treat. Imagine all the luscious flavors of a classic coconut cream pie tucked inside a fluffy, golden cupcake, filled generously with coconut custard, and topped with a swirl of billowy whipped cream and toasted coconut. Every bite is a sunny invitation to indulge! Whether you’re hosting a party or just want to treat yourself, these cupcakes pack all the magic of pie into a perfectly portable, irresistibly cute dessert.
Ingredients You’ll Need
The beauty of these cupcakes lies in their simplicity—each ingredient works together to create layers of irresistible flavor, moist texture, and beautiful visual appeal. Gather these kitchen staples and a few coconutty essentials for a treat that will transport you straight to dessert paradise.
- All-purpose flour: Forms the structure of your cupcake, providing the perfect starting point for a tender crumb.
- Baking powder: Brings lift and lightness to the cupcakes.
- Baking soda: Balances acidity and helps your cupcakes rise evenly.
- Salt: Just a pinch enhances all the sweet coconut flavors.
- Unsalted butter, softened: Gives the cupcakes a rich, buttery base.
- Granulated sugar: Sweetens every layer and helps create a delicate, golden crust.
- Eggs: Bind everything together and add structure for perfect cupcakes.
- Vanilla extract: Adds warmth and enhances the coconut notes.
- Coconut extract: The secret to deep, unforgettable coconut flavor.
- Canned coconut milk: Makes the cupcakes extra moist and amps up the tropical taste in both batter and filling.
- Shredded sweetened coconut: Gives bite and authentic coconut texture in every nibble.
- Whole milk (for filling): Keeps the coconut cream custard ultra creamy.
- Cornstarch (for filling): Thickens the filling so it tucks beautifully into each cupcake.
- Egg yolks (for filling): Enrich the coconut cream’s texture and flavor.
- Heavy whipping cream (for topping): Whips into cloud-like peaks for that pie-inspired finish.
- Powdered sugar (for topping): Sweetens and stabilizes the whipped cream.
- Toasted coconut: Sprinkled on top for lovely crunch and eye-catching garnish.
How to Make Coconut Cream Pie Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with your favorite 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 granulated sugar until the mixture is light and fluffy—this will give your Coconut Cream Pie Cupcakes their tender, melt-in-your-mouth texture. Add the eggs one at a time, then stir in both vanilla and coconut extracts for a boost of tropical flavor. Alternately mix in the dry ingredients and coconut milk, finishing with a gentle fold of shredded coconut to ensure every bite is perfectly sweet and rich.
Step 2: Bake the Cupcakes
Divide the silky batter evenly among the cupcake liners and smooth the tops. Bake for 18 to 22 minutes, just until a toothpick inserted in the center emerges clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely. This is key so the custard filling doesn’t melt away!
Step 3: Cook the Coconut Cream Filling
While the cupcakes cool, whip up the luscious coconut cream filling. In a medium saucepan over medium heat, combine the whole milk, coconut milk, sugar, and cornstarch, whisking until it thickens to a pudding-like consistency. In a small bowl, beat the egg yolks, then temper them by slowly whisking in some of the hot mixture. Pour everything back into the saucepan and cook for 2 more minutes, stirring constantly so nothing scrambles. Remove from heat, stir in vanilla and shredded coconut, and let the filling cool completely before using—it should be creamy but thick enough to hold its shape.
Step 4: Fill the Cupcakes
Once your cupcakes and filling are both cool, use a cupcake corer or a sharp knife to remove the very center of each cupcake (don’t go all the way to the bottom). Spoon or pipe that decadent coconut cream filling into each hollowed-out center. This luscious surprise is what takes these Coconut Cream Pie Cupcakes to the next level!
Step 5: Whip and Top
Last but never least, get ready to crown your cupcakes. Whip the heavy cream with powdered sugar and vanilla until glossy, stiff peaks form—this makes for an irresistibly light and creamy topping, just like pie. Pipe or spread the whipped cream over each filled cupcake, then shower with lightly toasted coconut for a stunning, bakery-worthy finish.
How to Serve Coconut Cream Pie Cupcakes
Garnishes
For maximum wow-factor, a sprinkle of toasted coconut flakes is my absolute favorite finish. The toasty crunch beautifully contrasts with the creamy topping and makes each cupcake look extra special. You can also jazz things up with a drizzle of caramel sauce, a dusting of powdered sugar, or a tiny wedge of fresh pineapple for a playful tropical twist.
Side Dishes
Pairing these cupcakes with light and refreshing sides keeps the tropical party going. I love serving them alongside a platter of fresh mixed fruit like mango, strawberries, and kiwi. They’re also perfect with a scoop of coconut or vanilla ice cream, or even a cooling iced coffee for an afternoon treat that tastes like a mini escape.
Creative Ways to Present
Coconut Cream Pie Cupcakes shine brightest when displayed with a little flare! Arrange them on a pretty cake stand, tuck them into individual parchment cups, or nestle them in a decorative basket lined with a linen napkin for a summer picnic. Mini cocktail umbrellas, edible flowers, or tropical leaves add a whimsical touch that makes them beyond photo-worthy for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any Coconut Cream Pie Cupcakes left (though they tend to disappear quickly!), simply place them in an airtight container and refrigerate. They’ll stay fresh for up to 3 days without losing their lovely moisture or rich coconut flavor. The whipped cream topping and creamy center keep just as dreamy with a little chill.
Freezing
Want to savor your cupcakes even longer? You can freeze unfilled and unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap and place them in a resealable freezer bag. When ready to enjoy, simply thaw at room temperature, then fill and frost as desired for that freshly-baked taste every time!
Reheating
For best results, Coconut Cream Pie Cupcakes are best enjoyed straight from the fridge or at room temperature. If you’d like to refresh the unfilled cupcakes, warm them in a 300°F oven for 5 minutes, allow to cool, then fill and frost. Avoid microwaving filled or topped cupcakes, as the creamy center and whipped cream are best enjoyed cold.
FAQs
Can I use coconut cream instead of coconut milk?
Yes! Coconut cream will make your cupcakes even richer and more decadent. You may want to dilute it slightly with milk for a similar consistency as coconut milk, but the flavor boost is fantastic.
How do I toast coconut for the topping?
Simply spread shredded coconut in a thin layer on a baking sheet and bake at 350°F for 5–8 minutes, stirring once or twice, until golden and fragrant. Watch closely, as coconut can brown quickly!
Can I make these cupcakes gluten-free?
Absolutely. Swap in your favorite 1:1 gluten-free all-purpose flour blend—the cupcakes will still be moist, fluffy, and brimming with coconut flavor.
Is it possible to use a store-bought whipped topping?
Yes, if you’re short on time or just want an extra-convenient garnish, store-bought whipped topping is a fine substitute. The homemade whipped cream is creamier, but the shortcut works in a pinch.
Are these cupcakes suitable for kids?
Kiddos adore them! The Coconut Cream Pie Cupcakes are sweet, creamy, and fun to eat. Just skip any boozy flavorings, and feel free to adjust the filling if your little ones are picky about coconut texture.
Final Thoughts
So there you have it—heavenly Coconut Cream Pie Cupcakes that combine all the best parts of pie and cupcakes in one irresistible treat. They’re special enough for any celebration but simple enough to make just because. Grab your apron, share with someone you love, and let a little coconut sunshine brighten up your day!
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and tropical, these Coconut Cream Pie Cupcakes are a delightful twist on the classic dessert. Moist coconut cupcakes filled with a creamy coconut custard, topped with whipped cream and toasted coconut.
Ingredients
Cupcake Batter:
- 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
- 1/2 cup shredded sweetened coconut
Filling:
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Make the filling: Combine whole milk, coconut milk, sugar, and cornstarch in a saucepan over medium heat. Whisk until thickened, about 5–7 minutes. In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot mixture to temper the yolks, then return all to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla and coconut. Let cool completely.
- Fill the cupcakes: Use a cupcake corer or knife to remove the center of each cupcake. Fill each with coconut cream filling.
- Make the topping: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread onto each cupcake and garnish with toasted coconut.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and coconut extracts. Alternate adding the flour mixture and coconut milk to the batter, mixing until just combined. Fold in the shredded coconut. Divide the batter evenly among the cupcake liners and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Notes
- For extra flavor, add a bit of rum extract or use coconut-flavored whipped cream.
- Cupcakes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 24g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
