Moist coconut cupcakes filled with luscious coconut cream and topped with whipped cream and toasted coconut—mini versions of a tropical classic!

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🌴 Ingredients

For the Cupcakes:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional but recommended)

• ½ cup canned coconut milk (or whole milk)

• ½ cup shredded sweetened coconut

For the Coconut Cream Filling:

• 1 cup whole milk

• ½ cup canned coconut milk

• ⅓ cup granulated sugar

• 2 tbsp cornstarch

• 2 large egg yolks

• 1 tsp vanilla extract

• ¼ cup shredded sweetened coconut

For the Whipped Topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For Garnish:

• ½ cup toasted shredded coconut

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👩‍🍳 Instructions

✅ 1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).

4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.

5. Add the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.

6. Fold in the shredded coconut.

7. Divide the batter evenly among the cupcake liners.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool completely on a wire rack.

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✅ 2. Make the Coconut Cream Filling:

1. In a saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch over medium heat.

2. In a separate bowl, whisk the egg yolks.

3. Temper the yolks by gradually adding a little of the hot milk mixture while whisking constantly.

4. Pour the tempered yolks back into the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).

5. Remove from heat and stir in vanilla and shredded coconut.

6. Chill for 30–60 minutes, or until thick and cool.

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✅ 3. Fill the Cupcakes:

1. Use a cupcake corer or sharp knife to remove a small center from each cupcake.

2. Fill each cavity with 1–2 teaspoons of chilled coconut cream.

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✅ 4. Make the Whipped Topping:

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Pipe or spoon the whipped cream onto each cupcake.

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✅ 5. Garnish:

• Sprinkle with toasted shredded coconut for crunch and visual flair.

• Optional: Top with a cherry or small piece of pineapple for extra tropical vibes.

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⏱️ Time Guide

• Prep Time: 25 minutes

• Cooking Time: 20 minutes

• Chilling Time: 30–60 minutes

• Total Time: ~1.5 hours

• Servings: 12 cupcakes

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💡 Tips

• Use unsweetened coconut milk for a less sweet filling if desired.

• Toast coconut in a dry pan over medium heat, stirring constantly until golden (about 3–5 minutes).

• Cupcakes can be stored in an airtight container in the fridge for up to 3 days.

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🧁 Final Note

These Coconut Cream Pie Cupcakes bring all the flavor of a classic coconut cream pie into handheld form—perfect for parties, potlucks, or just a tropical treat at home.

Serve, share, and enjoy the creamy coconut goodness! 😋🥥🧁