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
Notes
Store leftover 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.
