Delicious Coconut Cream Pie Cupcakes
Creamy, coconutty, and impossibly light — these Delicious Coconut Cream Pie Cupcakes combine the best of a classic coconut cream pie with the convenience and charm of a cupcake.
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Servings: 12 servings
Equipment
- Cupcake Pan
- Mixing Bowl
- Stand Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour spooned and leveled
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
Wet Ingredients
- 1 cup Sugar
- 0.5 cups Unsalted butter room temperature, cut into pieces
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 cup Coconut milk well-stirred
- 1 cup Shredded coconut unsweetened or sweetened based on preference
Topping
- 1 cup Whipped cream chilled (for topping)
- Additional shredded coconut for garnish, toasted if desired
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.
- In a large bowl or the bowl of a stand mixer, cream the sugar and unsalted butter together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing just until combined; do not overmix.
- Fold in the shredded coconut by hand with a spatula until evenly distributed through the batter.
- Fill the cupcake liners about two-thirds full with batter using a cookie scoop or spoon for even portions.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, pipe or dollop chilled whipped cream on each cupcake and garnish with additional shredded or toasted coconut. Serve immediately and enjoy!
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes freeze best for up to 2 months.