Best Ever Coconut Cream Pie Cupcakes are a delightful and straightforward dessert that transforms a classic pie into portable, individual treats, perfect for any occasion and a fantastic way to satisfy those coconut cream pie cravings.
Key Ingredients for Best Ever Coconut Cream Pie Cupcakes:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup full-fat coconut milk (from a can, shaken well)
- For the Coconut Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut
- For the Whipped Topping:
- 1 ½ cups heavy whipping cream, very cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Toasted shredded coconut, for garnish
How to Make Best Ever Coconut Cream Pie Cupcakes:
These Best Ever Coconut Cream Pie Cupcakes offer an unbelievably creamy and satisfying dessert experience in a portable format, making them a breeze to whip up. With a preparation time of approximately 45 minutes, you can enjoy these fluffy, coconut-infused delights without a fuss.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
2. Bake the Cupcakes:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely.
3. Make the Coconut Cream Filling:
While the cupcakes are cooling, prepare the coconut cream filling. In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch until smooth, ensuring there are no lumps of cornstarch. In a separate small bowl, lightly whisk the egg yolks. Gradually whisk about ½ cup of the milk mixture into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook and stir for 1 minute more. Remove from heat and stir in the butter, vanilla extract, and shredded sweetened coconut until the butter is melted and everything is well combined. Transfer the filling to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until cool, at least 30 minutes.
4. Assemble the Cupcakes:
Once the cupcakes are completely cool and the filling has chilled, it’s time to assemble. Carefully remove the center of each cupcake using a small spoon or an apple corer, leaving a small border around the edge. Fill the hollowed-out centers of each cupcake generously with the chilled coconut cream filling.
5. Make the Whipped Topping:
In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Spoon or pipe the whipped topping generously over the coconut cream filling on each cupcake.
6. Garnish and Serve:
Sprinkle the whipped topping with toasted shredded coconut for a beautiful and flavorful finish. Serve immediately and enjoy the taste of homemade coconut cream pie in every bite!
Why You’ll Love This Best Ever Coconut Cream Pie Cupcakes:
You’ll adore these Best Ever Coconut Cream Pie Cupcakes because they capture the soul-satisfying creaminess of traditional coconut cream pie in a delightfully convenient, individual-sized package. Unlike the occasional mess of a full pie, these cupcakes are fuss-free, cost-effective to make at home, and packed with concentrated coconut flavor that will have you reaching for just one more. The velvety smooth coconut cream filling, perfectly complemented by tender cupcakes and a cloud of light whipped topping, makes for an irresistible treat that rivals any bakery version.
Forget the hassle of pie crusts and extensive chilling times; these cupcakes deliver all the nostalgic comfort and rich flavor you crave with far less effort. They are the perfect solution for parties, potlucks, or simply when you need a sweet pick-me-up that tastes like pure happiness. Don’t just dream about coconut cream pie; make these delightful cupcakes and bring that classic joy right into your kitchen!
Storing and Reheating Tips:
- Refrigeration: Store leftover Best Ever Coconut Cream Pie Cupcakes in an airtight container in the refrigerator for up to 3 days. It’s best to store them without the whipped topping if you plan to keep them longer, or add the topping just before serving to prevent it from weeping.
- Freezing: While the cupcakes themselves freeze well before filling and topping, it’s generally not recommended to freeze them once assembled, especially with the whipped topping, as the texture of the filling and topping can be compromised upon thawing. If you wish to prepare ahead, bake the cupcakes, cool them completely, and store them in an airtight container at room temperature for 1-2 days. Prepare the filling and topping separately and assemble just before serving.
- Reheating: These cupcakes are meant to be enjoyed chilled, so reheating is not necessary. If they have been refrigerated, simply bring them to room temperature for about 15–20 minutes before serving for optimal flavor and texture.
Final Thoughts:
These Best Ever Coconut Cream Pie Cupcakes are an absolute dream for any coconut lover, offering a delightful twist on a beloved classic. Gather your ingredients and treat yourself and your loved ones to this wonderfully simple yet decadent dessert – you won’t be disappointed!
Best Ever Coconut Cream Pie Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 0.5 cup buttermilk, 0.25 cup full-fat coconut milk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the coconut cream filling. In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch until smooth, ensuring there are no lumps of cornstarch. In a separate small bowl, lightly whisk the egg yolks. Gradually whisk about ½ cup of the milk mixture into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook and stir for 1 minute more. Remove from heat and stir in the butter, vanilla extract, and shredded sweetened coconut until the butter is melted and everything is well combined. Transfer the filling to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until cool, at least 30 minutes.2 cups whole milk, 0.5 cup granulated sugar, 0.25 cup cornstarch, 2 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 0.5 cup shredded sweetened coconut
- Once the cupcakes are completely cool and the filling has chilled, it’s time to assemble. Carefully remove the center of each cupcake using a small spoon or an apple corer, leaving a small border around the edge. Fill the hollowed-out centers of each cupcake generously with the chilled coconut cream filling.
- In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Spoon or pipe the whipped topping generously over the coconut cream filling on each cupcake.1.5 cups heavy whipping cream, 0.25 cup powdered sugar, 0.5 teaspoon vanilla extract
- Sprinkle the whipped topping with toasted shredded coconut for a beautiful and flavorful finish. Serve immediately and enjoy the taste of homemade coconut cream pie in every bite!Toasted shredded coconut