Coconut Cream Pie Cupcakes Recipe
These Coconut Cream Pie Cupcakes combine fluffy vanilla cupcakes with a creamy coconut custard filling and a swirl of whipped cream. Topped with toasted coconut, they bring tropical sweetness to every bite. Perfect for parties, gatherings, or just a sweet treat for yourself.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk
- 1 cup sweetened shredded coconut toasted
- 1 cup coconut custard or pudding for filling
- 1 cup heavy cream whipped
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Mix in dry ingredients alternately with coconut milk until smooth.
- Fold in half of the toasted coconut, saving the rest for topping.
- Divide batter evenly into cupcake liners and bake 16–18 minutes or until a toothpick comes out clean.
- Cool completely, then cut out a small center from each cupcake and fill with coconut custard.
- Pipe or spread whipped cream on top and sprinkle with remaining toasted coconut.
Notes
- You can prepare the custard a day ahead for convenience.
- For extra flavor, add a few drops of coconut extract to the batter.
- Store in the refrigerator if not serving immediately.