Coconut Cream Pie Cupcakes

Imagine indulging in a dessert that combines the luscious creaminess of coconut cream pie with the fun and portability of a cupcake. Welcome to the world of Coconut Cream Pie Cupcakes! These mini delights are a delicious way to enjoy the tropical flavors of coconut while adding a little flair to your typical dessert presentation. If you’re a fan of coconut, these cupcakes will transport you straight to a sunny beach, and who doesn’t want to be there as they take a delightful bite?

Did you know that cupcakes were originally called “number cakes” because they were often baked in numbered cups? Coconut Cream Pie Cupcakes add a modern twist to this age-old treat, making them perfect for any occasion. Whether you’re planning a family gathering, a picnic with friends, or a just-because dessert, these cupcakes are an easy and quick recipe that everyone will enjoy. If you love other coconut desserts, like our Coconut Custard Pudding, you’re sure to fall head over heels for these cupcakes! So, let’s dive into this recipe and whip up something amazing!

What is Coconut Cream Pie Cupcakes?

So, what exactly are Coconut Cream Pie Cupcakes? Picture this: a soft, light vanilla cupcake base, a creamy coconut filling inside, and an irresistible whipped topping on top. It’s like a mini coconut cream pie, just waiting for you to take a bite! Why the name? Well, it’s the cupcake’s way of saying, “I look cute, but I’m packed with flavor!” And who wouldn’t want to impress their taste buds with such a delightful treat? You might even say that the way to someone’s heart truly is through their stomach, especially when it comes to these Coconut Cream Pie Cupcakes. So go ahead, give this recipe a try—you won’t regret it!

Why You’ll Love This Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes boast several irresistible qualities that make them a must-try. First and foremost, the highlight of this dessert is undoubtedly the creamy coconut filling, which creates a delightful surprise when you take that first bite. It’s rich, indulgent, and oh-so-satisfying, combining the best elements of a classic pie and a charming cupcake.

Plus, making them at home saves you money compared to buying gourmet cupcakes at the bakery—allowing you to enjoy friendly desserts without breaking the bank. The combination of real coconut, creamy filling, and fluffy whipped topping will have your taste buds dancing with joy! If you’ve enjoyed our classic Vanilla Cupcakes, this recipe will elevate your dessert game to a whole new level. It’s time to roll up your sleeves and create something truly scrumptious!

How to Make Coconut Cream Pie Cupcakes

Quick Overview

These Coconut Cream Pie Cupcakes are not only delicious, but they are also incredibly easy to whip up. With a preparation time of approximately 30 minutes, plus baking and cooling time, you’ll find that this treat is manageable for bakers of all skill levels. The tantalizing flavors and creaminess are sure to satisfy everyone around the table.

Key Ingredients for Coconut Cream Pie Cupcakes

• For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ cup shredded coconut (sweetened or unsweetened based on preference)
• For the Coconut Filling:
  • 1 cup coconut cream or coconut custard
  • ½ cup shredded coconut (for added texture)
• For the Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • Toasted coconut flakes for garnish (optional)

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Make the Cupcake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and shredded coconut. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until combined.
3. Fill the Cupcake Liners: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
4. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
5. Prepare the Coconut Filling: Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill the hole with coconut cream or custard and sprinkle in some shredded coconut.
6. Make the Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Top: Generously pipe or spread the whipped cream topping over each filled cupcake and sprinkle with toasted coconut flakes if desired.
8. Serve and Enjoy: Share the cupcakes with family and friends, or enjoy them all by yourself—they’re that good!

What to Serve Coconut Cream Pie Cupcakes With

These Coconut Cream Pie Cupcakes pair beautifully with a variety of drinks or sides. Consider serving them with a cool glass of iced tea or a refreshing tropical fruit salad to balance the richness. You could also complement your dessert with a scoop of vanilla ice cream for an extra treat!

Top Tips for Perfecting Coconut Cream Pie Cupcakes

To help you achieve the perfect Coconut Cream Pie Cupcakes, keep these tips in mind:

• Ingredient Quality: Use high-quality butter, fresh eggs, and pure vanilla extract for the best flavor.
• Coconut Substitutions: If you’re sensitive to coconuts, feel free to substitute with almond or cashew cream.
• Avoid Overmixing: Be careful not to overmix your cupcake batter; this can lead to dense cupcakes instead of the fluffy texture desired.

Storing and Reheating Tips

If you have any leftover Coconut Cream Pie Cupcakes (which is a big “if”), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, consider freezing the un-frosted cupcakes for up to three months. To enjoy, simply thaw them in the fridge overnight and frost them with fresh cream just before serving. They’ll taste like they just came out of the oven!

Now that you have the recipe and some useful tips at your fingertips, it’s time to get baking! I hope you enjoy creating these Coconut Cream Pie Cupcakes as much as you savor eating them. Happy baking!

Coconut Cream Pie Cupcakes

Indulge in delightful Coconut Cream Pie Cupcakes that combine the luscious creaminess of coconut pie with a portable cupcake format. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened
• 0.5 cups milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 cups shredded coconut sweetened or unsweetened based on preference

For the Coconut Filling

• 1 cup coconut cream or coconut custard
• 0.5 cups shredded coconut for added texture

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.25 teaspoon vanilla extract
• Toasted coconut flakes for garnish optional

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and shredded coconut.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until combined.

Baking

1. Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and allow to cool completely.

Filling and Topping

1. Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill the hole with coconut cream or custard and sprinkle in some shredded coconut.
3. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Generously pipe or spread the whipped cream topping over each filled cupcake and sprinkle with toasted coconut flakes if desired.

Serving

1. Share the cupcakes with family and friends, or enjoy them all by yourself—they're that good!

Notes

To achieve perfect Coconut Cream Pie Cupcakes: Use high-quality butter, fresh eggs, and pure vanilla extract for the best flavor. If sensitive to coconuts, substitute with almond or cashew cream. Avoid overmixing your batter to prevent dense cupcakes.