Coconut Cream Cupcakes

Introduction & Inspiration

This Coconut Cream Cupcakes recipe is a celebration of all things coconut. It combines a moist, tender coconut-infused cupcake with a creamy, luscious coconut custard filling and a fluffy, cream cheese frosting, all topped with a generous sprinkle of toasted coconut. It’s a tropical escape in every bite. I love coconut.

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

Step-by-Step Instructions

Cupcakes Preheat oven to 350° Beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time. Add vanilla and coconut extract. Whisk flour, cornstarch, baking powder, and salt. Add half of dry ingredients to butter mixture and beat until just combined. Pour in milk and beat until incorporated. Add remaining dry ingredients and beat until just combined. Fill prepared cups three-quarters full with batter. Bake until slightly golden on top, about 25 minutes. Custard Filling Whisk milk and pudding mix until no lumps remain. Let firm up at room temperature 5 minutes, then refrigerate. Using a melon baller or teaspoon, scoop out the center of each cupcake. Fill each cupcake with pudding mixture. Close with reserved top pieces from each cupcake. Frosting & Assembly Beat cream cheese on medium-high speed until creamy and smooth. Add powdered sugar and beat. Reduce mixer speed to low and add cream in a slow. Add salt and beat on high speed until stiff peaks form. Pipe or spoon frosting onto cupcakes. Sprinkle with coconut

Troubleshooting

*Cupcakes sinking in the middle *Cupcakes too dry *Frosting too soft

Tips and Variations

• Coconut Milk:
• Toasted Coconut:
• Add Pineapple:
• Make Mini Cupcakes:

Get creative.

Serving and Pairing Suggestions

Parties, celebrations.

Nutritional Information

Enjoy!

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Recipe Summary and Q&A

Delicious coconut cupcakes.

Q: Can I make these cupcakes ahead of time? A: Yes

Q: Can I use a different type of frosting? A: Sure!

Q: Can I freeze the unfrosted cupcakes? A: Yes!