Coconut Cream Cupcakes

The inspiration came from a desire to create a cupcake that was both elegant and intensely flavorful. I wanted a dessert that would be perfect for a special occasion, a summer gathering, or any time you’re craving a taste of the tropics.

The combination of the subtly sweet cupcake, the creamy custard filling, the rich cream cheese frosting, and the toasted coconut creates a truly unforgettable dessert with a delightful variety of textures and flavors.

I’m excited to share this recipe because these cupcakes are always a hit. They’re sophisticated, delicious, and surprisingly easy to make, thanks to a few clever shortcuts. They’re a perfect way to bring a little bit of paradise to your dessert table.

Nostalgic Appeal

Coconut cream pie is a classic dessert that often evokes feelings of comfort, nostalgia, and family gatherings. It’s a dessert that’s often associated with holidays, special occasions, and homemade goodness.

These Coconut Cream Cupcakes tap into that nostalgia, offering a fun and portable twist on the classic pie. They’re a reminder that baking can be both elegant and approachable, and that sometimes the best treats are the ones that are inspired by familiar favorites.

The individual serving size also adds to the nostalgic appeal, reminiscent of individual desserts and perfectly portioned treats. It’s a recipe that’s both familiar and exciting.

And that’s the beauty of these cupcakes – they combine the familiar comfort of coconut cream pie with the convenience and fun of a cupcake, creating a treat that’s both nostalgic and delightful.

Homemade Focus

I am a strong advocate for home baking.

These cupcakes are a wonderful dessert.

Flavor Goal

Coconut, coconut and more coconut. The filling adds another layer of flavor.

Ingredient Insights

Butter, sugar, eggs, vanilla extract, coconut extract, flour, cornstarch, baking powder, salt, milk, full-fat coconut milk, instant vanilla pudding, cream cheese, powdered sugar, cold heavy cream, toasted shredded unsweetened coconut.

Essential Equipment

Two standard 12-cup muffin tins, liners, large bowl, stand mixer or electric mixer, medium bowl, whisk, melon baller or teaspoon, small spoon or piping bag, wire rack.

List of Ingredients with Measurements

Cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups (300 g.) granulated sugar
• 3 large eggs
• 1 Tbsp. pure vanilla extract
• 1/2 tsp. coconut extract (optional)
• 2 cups (240 g.) all-purpose flour
• 3 Tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 cup (170 ml.) milk

Custard Filling

• 1 (13.5-oz. can) full-fat coconut milk
• 1 (3.4-oz.) package instant vanilla pudding

Frosting & Assembly

• 6 oz. (170 g.) cream cheese, room temperature
• 2/3 cup (75 g.) powdered sugar
• 1 1/2 cups (340 ml.) cold heavy cream
• Pinch of kosher salt
• 3/4 cup (40 g.) toasted shredded unsweetened coconut