These Coconut Cream Pie Cupcakes are the ultimate dessert mash-up! Imagine the classic flavors of coconut cream pie, but in cupcake form, complete with a soft, tender cake base, creamy coconut filling, and a fluffy whipped topping. Each bite gives you that delicious coconut pie experience with an added twist of fun, handheld indulgence.
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Perfect for any coconut lover, these cupcakes are a great way to bring the rich, creamy flavor of coconut cream pie into a portable treat that’s easy to share and enjoy. Whether you’re celebrating a special occasion or simply treating yourself to something indulgent, these cupcakes are sure to impress!
Why You’ll Love Coconut Cream Pie Cupcakes
These cupcakes take the classic coconut cream pie to a whole new level. Here’s why you’re going to love them:
- Coconut Paradise: Packed with coconut flavor in every layer, from the cake to the filling to the topping, these cupcakes are pure coconut heaven.
- Perfectly Portable: Cupcakes are the ideal handheld dessert—no need for forks or plates, making them perfect for parties and gatherings.
- Rich & Creamy: The combination of soft, fluffy cupcakes and rich coconut cream filling creates the perfect balance of textures and flavors.
- Quick & Easy: These cupcakes come together fairly quickly, so you don’t have to spend hours in the kitchen to enjoy this indulgent dessert.
Ingredients in Coconut Cream Pie Cupcakes
For the Cupcake Base:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Coconut extract
- Whole milk
- Sweetened shredded coconut
For the Coconut Cream Filling:
- Sweetened condensed milk
- Heavy cream
- Coconut extract
- Shredded coconut
For the Topping:
- Whipped cream (store-bought or homemade)
- Toasted coconut flakes (for garnish)
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these Coconut Cream Pie Cupcakes from start to finish:
1. Prepare the Cupcake Base
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. Set aside.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, and fold in the shredded coconut.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
2. Make the Coconut Cream Filling
In a medium bowl, combine the sweetened condensed milk, heavy cream, and coconut extract. Mix well.
Stir in the shredded coconut. Set aside.
3. Fill the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Spoon a generous amount of the coconut cream filling into the center of each cupcake, pressing it down gently.
4. Prepare the Topping
Top each cupcake with a dollop of whipped cream. You can either use store-bought whipped cream or whip your own heavy cream until stiff peaks form.
Garnish with toasted coconut flakes for added texture and flavor.
5. Serve & Enjoy
Refrigerate the cupcakes for at least 30 minutes before serving to allow the flavors to meld together. These cupcakes are best served chilled, and they’re perfect for any coconut fan!
How to Serve Coconut Cream Pie Cupcakes
- Serve Chilled: These cupcakes are best served chilled, allowing the coconut cream filling to set nicely and the whipped cream topping to stay fluffy.
- With a Side of Coconut Milk: For a fun twist, serve these cupcakes with a glass of coconut milk to complement the coconut flavor.
- For Parties & Gatherings: These cupcakes make for a great party dessert or holiday treat. They’re easy to serve, and everyone loves the coconut flavor!
Additional Tips
- Toasting the Coconut: If you haven’t already, toasting the coconut flakes for the garnish adds a great nutty flavor and extra crunch. Just spread them out on a baking sheet and toast them in the oven at 350°F (175°C) for 5-7 minutes, keeping a close eye on them so they don’t burn.
- Storage: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. These cupcakes are best enjoyed within a day or two, but they can still be delicious when stored properly.
FAQ Section
Q1: Can I use coconut milk in the filling?
A1: While coconut milk could work in place of heavy cream, it will make the filling slightly thinner. If you prefer a thicker, creamier filling, stick with the heavy cream.
Q2: Can I make these cupcakes ahead of time?
A2: Yes! You can make the cupcakes and the coconut cream filling the day before. Just fill the cupcakes and top with whipped cream right before serving.
Q3: How do I make these cupcakes dairy-free?
A3: To make these cupcakes dairy-free, substitute the butter with a dairy-free alternative and use coconut cream in place of heavy cream. You can also use a dairy-free whipped topping.
Q4: Can I freeze these cupcakes?
A4: Yes, you can freeze the cupcakes without the whipped cream topping. Once baked and cooled, store the cupcakes in an airtight container or freezer bag. Thaw them before adding the filling and whipped cream.
Q5: Can I skip the shredded coconut in the cupcake batter?
A5: While the shredded coconut adds texture and flavor, you can omit it if you prefer. The cupcakes will still be delicious!
Q6: How can I make the whipped cream topping?
A6: To make homemade whipped cream, simply beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can also add a little coconut extract for extra coconut flavor.
Q7: Can I make these cupcakes gluten-free?
A7: Yes! Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free. Be sure to check the labels on your coconut products to make sure they’re also gluten-free.
Q8: Can I use toasted coconut in the filling?
A8: You can absolutely use toasted coconut in the filling if you love that extra toasted flavor! Just be sure it’s finely chopped to fit easily inside the cupcakes.
Conclusion
These Coconut Cream Pie Cupcakes are a tropical treat that brings the beloved flavors of coconut cream pie into a fun, handheld form. With a moist coconut cupcake, creamy filling, and fluffy topping, they’re the perfect dessert for coconut lovers. Whether you’re making them for a party or simply enjoying a sweet treat at home, these cupcakes are sure to impress! Enjoy every bite of coconut goodness!
Print
Coconut Cream Pie Cupcakes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Cream Pie Cupcakes combine everything coconut lovers dream of—fluffy coconut cupcakes, a rich coconut custard filling, silky coconut buttercream, and a final dip in toasted coconut flakes. Perfect for birthdays, holidays, or anytime you’re craving a taste of tropical sweetness.
Ingredients
Coconut Custard Filling:
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1/3 cup granulated sugar
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2 tablespoons cornstarch
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1/8 teaspoon salt
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2 large egg yolks
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1 cup coconut milk
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1/2 cup heavy cream
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1 teaspoon pure coconut extract
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2 tablespoons unsalted butter, cut into pieces
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1/2 cup sweetened shredded coconut (optional)
Coconut Cupcakes:
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs, room temperature
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3 tablespoons sour cream, room temperature
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2 tablespoons vegetable oil
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2 teaspoons pure coconut extract
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2/3 cup coconut milk, room temperature
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1 batch Dreamy Coconut Buttercream Frosting
Topping:
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1 cup toasted coconut
Instructions
Make the Coconut Custard:
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In a bowl, whisk sugar, cornstarch, and salt. Add egg yolks and whisk into a smooth paste.
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In a saucepan, heat coconut milk and cream over medium heat until it begins to simmer.
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Slowly temper the egg mixture with the hot milk, whisking constantly.
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Return mixture to saucepan and cook until thickened and bubbling (about 3–5 minutes). Boil for 30 more seconds.
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Remove from heat, add coconut extract and butter, and whisk until smooth.
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Strain through a fine mesh sieve. Fold in shredded coconut if using.
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Press plastic wrap onto the surface and chill 2–3 hours or overnight.
Make the Cupcakes:
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Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a bowl, sift flour, baking powder, baking soda, and salt.
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Cream butter and sugar until fluffy (5 minutes).
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Mix in eggs one at a time, then add sour cream, oil, and coconut extract.
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Add dry ingredients in thirds, alternating with coconut milk, mixing just until combined.
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Fill liners ⅔ full and bake 18–20 minutes or until a toothpick comes out clean.
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Cool in pan 5 minutes, then transfer to a wire rack.
Assemble the Cupcakes:
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Core the center of each cupcake.
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Fill with chilled custard using a piping bag or zip-top bag.
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Pipe frosting on top with a round piping tip (Wilton 2A recommended).
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Gently dip frosted cupcakes in toasted coconut, turning to coat. Serve and enjoy!
Notes
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You can toast the coconut in a dry skillet over medium heat until golden.
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Cupcakes can be made a day ahead and assembled the next day.
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Store filled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410 kcal
- Sugar: 34g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85 mg