Description
These Coconut Cream Pie Cupcakes are filled with silky coconut pastry cream and topped with whipped cream and toasted coconut, capturing all the flavor of a classic pie in cupcake form.
Ingredients
- All-Purpose Flour: 1 1/2 cups – Provides structure for the cupcakes.
- Baking Powder: 1 1/2 teaspoons – Gives lift and softness.
- Salt: 1/2 teaspoon – Enhances all the sweet flavors.
- Unsalted Butter (softened): 1/2 cup – Adds richness and moisture.
- Granulated Sugar: 3/4 cup – Sweetens and helps with browning.
- Eggs: 2 large – Bind and provide structure.
- Coconut Milk (full-fat, canned): 3/4 cup – For moistness and rich flavor.
- Vanilla Extract: 1 teaspoon – Rounds out the cupcake flavor.
- Shredded Sweetened Coconut: 1/2 cup – Baked into the cupcakes for texture.
- Coconut Milk (for filling): 1 cup – Base for the creamy filling.
- Granulated Sugar (for filling): 1/3 cup – Sweetens the cream.
- Egg Yolks: 2 – Give the filling body and richness.
- Cornstarch: 2 tablespoons – Thickens the cream.
- Salt (for filling): 1/8 teaspoon – Balances the sweetness.
- Vanilla Extract (for filling): 1/2 teaspoon – Adds depth to the cream.
- Heavy Whipping Cream: 1 cup – Whipped to fluffy perfection.
- Powdered Sugar: 2 tablespoons – Lightly sweetens the topping.
- Vanilla Extract (for topping): 1/2 teaspoon – Finishes the whipped cream.
- Toasted Coconut Flakes: 1/3 cup – For garnish and crunch.
Instructions
- Preheat Your Equipment: Preheat oven to 350°F. Line a cupcake pan with paper liners.
- Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in coconut milk and vanilla. Mix dry ingredients into wet, then fold in shredded coconut.
- Prepare Your Cooking Vessel: Divide batter evenly into liners, filling each about 2/3 full.
- Assemble the Dish: Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.
- Cook to Perfection: Meanwhile, make the pastry cream. In a saucepan, whisk together coconut milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat, stir in vanilla, and chill.
- Finishing Touches: Once cupcakes are cool, use a spoon or corer to remove a small center. Fill with chilled pastry cream. Whip cream with powdered sugar and vanilla to stiff peaks, then pipe over cupcakes.
- Serve and Enjoy: Sprinkle with toasted coconut flakes and serve chilled or room temp.
Notes
- Use full-fat coconut milk for richest flavor.
- Chill pastry cream before using to prevent runny texture.
- Add topping just before serving for best presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 31g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg