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

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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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

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.

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.

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