I take everything I love about classic coconut cream pie and turn it into soft, fluffy cupcakes filled with creamy coconut goodness. These cupcakes bring together light cake, rich filling, and a smooth frosting for a dessert that feels both comforting and indulgent.
Why You’ll Love This Recipe
I love how these cupcakes combine multiple textures in one bite—soft cake, creamy filling, and airy frosting. I find them perfect for gatherings because they look elegant but are actually simple to prepare. The coconut flavor is rich without being overwhelming, and I can easily make them ahead of time. They also feel like a fun twist on a traditional pie, which always impresses guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, softened 1/2 cup coconut milk 1/4 cup whole milk 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon coconut extract
For the coconut cream filling:
1 cup coconut milk 1/2 cup heavy cream 1/3 cup granulated sugar 2 tablespoons cornstarch 3 large egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract 1/2 cup shredded sweetened coconut
For the frosting:
1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon coconut extract
For garnish:
1/2 cup toasted shredded coconut
directions
I start by preheating my oven to 175°C (350°F) and lining a muffin tin with cupcake liners.
To make the cupcakes, I cream the butter and sugar together until light and fluffy. Then I add the eggs one at a time, mixing well after each addition. I stir in the vanilla and coconut extracts.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and regular milk. I mix until everything is smooth.
I divide the batter evenly into the liners and bake for about 18–20 minutes, until a toothpick inserted in the center comes out clean. I let them cool completely.
For the filling, I whisk together coconut milk, heavy cream, sugar, cornstarch, and egg yolks in a saucepan. I cook over medium heat, stirring constantly, until the mixture thickens. Then I remove it from heat and stir in butter, vanilla, and shredded coconut. I let it cool completely.
Once the cupcakes are cooled, I cut a small hole in the center of each and spoon in the coconut cream filling.
For the frosting, I whip the heavy cream with powdered sugar and coconut extract until soft peaks form. I pipe or spread it over the cupcakes.
Finally, I sprinkle toasted coconut on top for a finishing touch.
Servings and timing
I usually get about 12 cupcakes from this recipe. Prep time takes around 25 minutes. Cooking time is about 20 minutes. Cooling and assembly take another 30 minutes. In total, I plan for about 1 hour and 15 minutes.
Variations
I sometimes switch the frosting to a cream cheese version when I want a tangier flavor. For extra texture, I like adding crushed graham crackers at the bottom of the cupcakes to mimic a pie crust. If I want a stronger coconut flavor, I use coconut cream instead of coconut milk. I also occasionally drizzle a bit of white chocolate on top for a richer finish.
storage/reheating
I store these cupcakes in the refrigerator because of the cream filling. I keep them in an airtight container for up to 3 days. Before serving, I like to let them sit at room temperature for about 10–15 minutes so the texture softens. I don’t recommend reheating them since the filling and whipped topping are best served chilled or slightly cool.
FAQs
Can I use boxed cake mix instead?
I can use a vanilla or white cake mix if I’m short on time, but I still prefer adding coconut extract to keep the flavor consistent.
Can I make the filling ahead of time?
I often prepare the coconut cream filling a day in advance and store it in the fridge. It thickens nicely and is easy to use later.
Can I freeze these cupcakes?
I don’t recommend freezing fully assembled cupcakes because the cream filling and whipped topping can lose their texture. I prefer freezing just the cupcakes if needed.
What type of coconut works best?
I like using sweetened shredded coconut for the filling and topping because it adds both flavor and texture.
How do I toast coconut?
I spread shredded coconut on a baking sheet and bake it at 175°C (350°F) for about 5–7 minutes, stirring occasionally until golden.
Conclusion
I find these coconut cream pie cupcakes to be a perfect dessert when I want something a little special without too much complexity. They bring together classic flavors in a fun, handheld form, and I always enjoy how satisfying each bite feels.
Soft and fluffy coconut cupcakes filled with a rich coconut cream center, topped with light coconut whipped frosting, and finished with toasted coconut for a handheld twist on classic coconut cream pie.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup coconut milk
1/4 cup whole milk
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup coconut milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 tablespoons cornstarch
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon coconut extract
1/2 cup toasted shredded coconut
Instructions
Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and coconut extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and whole milk, and mix until smooth.
Divide the batter evenly among the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
To make the filling, whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and egg yolks in a saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat and stir in the butter, vanilla extract, and shredded sweetened coconut. Let the filling cool completely.
Once the cupcakes are fully cooled, cut a small hole in the center of each cupcake and spoon in the coconut cream filling.
For the frosting, whip the heavy whipping cream with powdered sugar and coconut extract until soft peaks form.
Pipe or spread the frosting over the filled cupcakes, then sprinkle toasted shredded coconut on top before serving.
Notes
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Let chilled cupcakes sit at room temperature for 10 to 15 minutes before serving for the best texture.
The coconut cream filling can be made 1 day in advance and refrigerated.
Do not reheat assembled cupcakes, as the filling and whipped topping are best served chilled or slightly cool.
For a tangier flavor, use cream cheese frosting instead of whipped cream frosting.
Add crushed graham crackers to the bottom of the liners for a pie-crust-inspired variation.
For stronger coconut flavor, substitute coconut cream for coconut milk.
To toast coconut, bake it at 175°C (350°F) for 5 to 7 minutes, stirring occasionally, until golden.
