Description
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.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 29g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
