Coconut Cream Pie Cupcakes

The Coconut Cream Pie Cupcakes That Stole My Heart (And Probably Will Steal Yours!)

Hey there, my fellow flavor adventurers! Clara here, your kitchen accomplice from Unknown. Ever have one of those days where you’re torn between the comforting hug of a classic coconut cream pie and the playful joy of a perfectly fluffy cupcake? Yeah, me too. Like, constantly. That’s exactly why I became obsessed with creating these Coconut Cream Pie Cupcakes. Picture this: tender coconut cupcakes, hiding a secret pocket of luscious, silky coconut cream filling, all crowned with a cloud of dreamy coconut frosting and a golden crunch of toasted coconut. It’s like your favorite diner dessert decided to put on a party hat and get whimsical! These aren’t just cupcakes; they’re little edible vacations to a tropical beach, minus the sand in your shoes. They perfectly hit that sweet spot I’m always chasing – decadent enough to feel like a true treat, yet made with real ingredients that leave you glowing. Whether you’re prepping for a potluck, surprising your book club, or just treating yourself because Tuesday deserves celebration, these cupcakes are your golden ticket. They’re proof that “healthy-ish” indulgence absolutely exists, and it tastes like pure, creamy, coconutty bliss. So, grab your favorite mixing bowl and let’s bake some sunshine together!

My Grandma’s Pie Plate & The Birth of a Cupcake Dream

This recipe actually has roots in my grandma Edna’s kitchen – a place that always smelled like vanilla, cinnamon, and unconditional love. She made the ultimate coconut cream pie. It was legendary in our family. Thick custard, mile-high meringue, and that toasted coconut topping that tasted like pure magic. I’d sit at her worn Formica table, legs swinging, watching her crimp the crust with such care. Fast forward a few decades, and I found myself craving that exact flavor combo for my nephew’s birthday party. But making 12 individual pies? With my schedule? Ha! Not happening. Inspired by Grandma Edna’s spirit (and maybe a slight desperation), I started tinkering. What if I packed all that creamy, dreamy pie filling inside a cupcake? My first attempt… well, let’s just say the filling escaped like a lava flow and the frosting resembled a sad snowdrift. But the *taste*? Oh, the taste transported me right back to that Formica table. That nostalgic spark, that hit of pure coconut joy, kept me going. After a few more messy, delicious trials (and maybe licking a *lot* of spoons), I finally nailed it. Now, every time I make these cupcakes, I think of Grandma Edna’s gentle hands and her belief that food is love made edible. These little guys are my tribute – all the heartwarming flavor of her pie, packed into a handheld, shareable, utterly delightful package.

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Gathering Your Coconut Dream Team: Ingredients & Insights

Here’s everything you need to create these tropical treasures! Don’t stress about perfection – cooking is an adventure, remember? I’ve sprinkled in some insights and swaps to make it work for you.

• 🥥 Coconut Cupcakes:
  • 1¼ cups (163g) all-purpose flour: The sturdy base! For a lighter texture, try swapping ¼ cup with cake flour.
  • 2 tsp baking powder: Our fluffy-maker. Ensure it’s fresh for maximum rise!
  • ¼ tsp salt: Balances the sweetness – don’t skip it!
  • 6 tbsp (84g) unsalted butter, room temp: Creamy richness. Must be soft! If using salted butter, reduce the added salt in the filling/frosting slightly.
  • ¾ cup (155g) sugar: Sweetness and structure. Regular granulated works perfectly.
  • 1½ tbsp vegetable oil: My secret for extra moist cupcakes! Any neutral oil works (canola, avocado).
  • 2 tsp coconut extract: The flavor punch! Pure extract gives the best intensity vs. imitation.
  • 2 large eggs: Bind it all together. Bring them to room temp with the butter for smoother mixing.
  • ½ cup + 2 tbsp (150ml) milk: Moisture and tenderness. Dairy or unsweetened plant-based (like almond or oat) both work great.
• 🍮 Luscious Coconut Filling:
  • 2 egg yolks: Create that rich, velvety custard base. Save the whites for meringue cookies!
  • 6 tbsp (78g) sugar: Sweetens and thickens the custard.
  • 1½ tbsp cornstarch: Our thickening hero. Arrowroot powder can sub in a pinch (use same amount).
  • 1 cup (240ml) milk: Forms the custard. Whole milk gives the creamiest result, but 2% works.
  • 1 tbsp salted butter: Adds richness and a slight salty note. Unsalted + a tiny pinch of salt works too.
  • 1 tsp coconut extract: Doubling down on that coconut love!
  • ½ cup (36g) sweetened flaked coconut: For texture and bursts of flavor! Unsweetened works if you prefer less sugar, but the filling will be less sweet overall.
• 🧁 Dreamy Coconut Frosting:
  • ½ cup (112g) salted butter, room temp: Creamy base. Super soft butter is non-negotiable for smooth frosting.
  • ½ cup (95g) shortening: Gives the frosting stability and a lighter texture than all-butter. If you dislike shortening, use all butter (1 cup total), but know the frosting might be softer.
  • 4 cups (460g) powdered sugar: Sweetness and structure. Sift it for lump-free fluffiness!
  • 1 tsp coconut extract: Yes, more coconut! It ties the whole cupcake together.
  • 2–3 tbsp water or milk: Thins to perfect piping consistency. Start with 2 tbsp!
• ✨ Garnish:
  • Toasted coconut: Essential for crunch and that classic pie look! Toast it yourself for max flavor (350°F for 5-8 mins, watch closely!).
  • (Optional) Crumbled pie crust: A fun, textural nod to the pie inspiration! Use store-bought or leftover homemade.

Let’s Bake Some Magic: Step-by-Step Fun

Ready to transform these ingredients into pure delight? Follow along – I’ve packed each step with the little hacks I’ve learned through (many!) batches.

1. Preheat & Prep: Crank that oven to 350°F (175°C). Line your muffin tin with cupcake liners – pretty ones make it extra festive! Chef’s Tip: Give the tin a quick spritz of non-stick spray over the liners for *extra* easy removal later. Trust me.
2. Creamy Dreamy Base: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed. Beat for a good 3-4 minutes until it’s super light, fluffy, and almost pale. This incorporates air = lighter cupcakes! Chef’s Hack: Scrape down the bowl sides halfway through to ensure everything gets incorporated.
3. Wet & Wild: Beat in the vegetable oil and 2 tsp coconut extract. Then, add the eggs one at a time, beating well after each addition. Don’t rush this – let each egg fully blend in before adding the next. The mixture should look smooth and slightly increased in volume.
4. Dry Dance: In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the baking powder so you don’t get bitter pockets.
5. Alternate & Mix: With the mixer on low speed, add about ⅓ of the dry ingredients to the butter mixture, mixing just until combined. Pour in half the milk, mix until blended. Repeat with another ⅓ dry, the rest of the milk, and finally the last of the dry ingredients. Key Insight: Mix only until *just* combined after the final addition! Overmixing = tough cupcakes. A few small lumps are totally fine.
6. Fill & Bake: Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 16-18 minutes. Chef’s Test: They’re done when a toothpick inserted into the *center* comes out with just a few moist crumbs (not wet batter), and the tops spring back lightly when touched. Rotate the pan halfway through for even baking if your oven runs hot in spots.
7. Cool Completely: Transfer the cupcakes to a wire rack immediately. Let them cool COMPLETELY before filling and frosting. Seriously, warm cupcakes = melty filling and sliding frosting. Patience, grasshopper! Speed Hack: Pop them in the fridge for 15-20 mins after 30 mins of room temp cooling if you’re impatient like me.
8. Custard Creation (The Heart of the Pie!): Whisk the egg yolks, sugar, and cornstarch together in a medium bowl until smooth and pale yellow. Heat the milk in a saucepan over medium heat just until steaming (little bubbles form around the edges, don’t boil!). Critical Step: Slowly drizzle the hot milk into the yolk mixture while whisking constantly (this is tempering – prevents scrambled eggs!). Pour everything back into the saucepan.
9. Thicken to Perfection: Cook over medium heat, whisking CONSTANTLY, until the mixture thickens dramatically and large bubbles break the surface in the center – this usually takes 3-5 minutes after it starts warming. Chef’s Watchout: Don’t stop whisking, especially on the bottom and corners! It goes from thin to thick custard quickly.
10. Finish & Cool: Remove from heat. Whisk in the salted butter, 1 tsp coconut extract, and the flaked coconut. Pour the filling into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin. Chill in the fridge until completely cold and set, at least 1-2 hours (or overnight!). Tip: Stir it once or twice while cooling if you can, for smoother texture.
11. Core & Fill: Use a small paring knife or a cupcake corer to cut a cone-shaped piece out of the center of each cooled cupcake (go down about ¾ of the way). Spoon or pipe the chilled coconut filling into each hole, filling it generously but not overflowing. You can nibble on the cake cores – chef’s perk!
12. Fluffy Frosting: Beat the softened butter and shortening together until very smooth and creamy (about 2 mins). Gradually add the powdered sugar, about 1 cup at a time, beating on low speed first (to avoid a sugar cloud!), then increasing to medium. Add the coconut extract. Beat in water or milk, 1 tablespoon at a time, until you reach a light, fluffy consistency perfect for piping. Beat on medium-high for 1-2 minutes for ultimate fluffiness.
13. Decorate & Devour: Pipe the frosting onto the filled cupcakes using your favorite piping tip (I love a large star tip for swirls!). Immediately sprinkle generously with toasted coconut. Add a little crumbled pie crust on top if you like that extra pie-vibe crunch! Dive in!

How to Serve These Tropical Treasures

Presentation is part of the fun! I love piping big, swirly clouds of that coconut frosting – it makes them look like little tropical snowcaps. Sprinkle that toasted coconut generously while the frosting is still slightly tacky so it sticks beautifully. For an extra “pie” moment, that optional crumbled pie crust on top is pure gold. Serve them on a pretty platter or cake stand. These cupcakes are best enjoyed the day they’re assembled, but they’re still delicious the next day if stored in an airtight container in the fridge (let them sit out for 15 mins before serving to take the chill off!). Pair them with a cup of strong coffee, a glass of cold milk, or even a bubbly mimosa for brunch – pure bliss!

Shake Things Up: Delicious Twists!

Love the base recipe? Try these fun spins to make it your own:

1. Chocolate-Coconut Dream: Add ½ cup mini chocolate chips to the cupcake batter. Use chocolate pastry cream instead of coconut filling (swap cocoa powder for 1 tbsp of the cornstarch). Frost as usual – chocolate and coconut is a match made in heaven!
2. Tropical Escape: Fold ¼ cup finely chopped dried pineapple or mango into the cupcake batter along with the dry ingredients. Add a tablespoon of dark rum or rum extract to the filling for a grown-up twist.
3. Dairy-Free Delight: Use your favorite unsweetened plant-based milk (coconut milk beverage works great!) in both the cupcakes and filling. Swap butter for vegan butter or refined coconut oil (in both cupcake and frosting). Ensure shortening is plant-based.
4. Lemon-Coconut Zing: Add the zest of one lemon to the cupcake batter. Swap the coconut extract in the frosting for 1 tsp lemon extract and add 1 tbsp fresh lemon juice (adjust liquid accordingly). The bright lemon cuts the richness beautifully!
5. Mounds Bar Magic: Before frosting, drizzle the filled cupcakes with a little melted dark chocolate. Top the frosting with toasted coconut and maybe a tiny square of dark chocolate. Almond joy fans, rejoice!

From My Kitchen to Yours: Extra Scoops

Oh, the journeys these cupcakes have taken me on! Remember my first filling escape-artist attempt? Lesson learned: *chill that custard until it’s COLD!* Warm filling is a recipe for soggy cupcake bottoms and sadness. I also used to be scared of making custard – visions of scrambled eggs haunted me. But the tempering step (drizzling hot milk slowly into the yolks) is your best friend. Just whisk like your dessert dreams depend on it! Over the years, I’ve found the shortening in the frosting is key for that stable, pipable texture, especially if you’re transporting them or it’s a warm day. But honestly? If you’re Team All-Butter, go for it – just keep them cool! The toasted coconut garnish is non-negotiable for me now. That nutty crunch against the creamy filling and fluffy frosting? *Chef’s kiss*. It’s the detail that truly makes them taste like pie. The best part? Seeing people’s faces light up when they bite in and discover that hidden pocket of creamy goodness. It’s pure kitchen magic, every

These Coconut Cream Pie Cupcakes are a celebration in every bite. They capture the essence of the classic coconut cream pie but with a fun, handheld twist. Soft cupcakes, rich custard filling, and fluffy coconut frosting – they’re a total crowd-pleaser, perfect for any occasion, from cozy gatherings to festive potlucks. Whether you stick to the classic or get adventurous with tropical twists, each cupcake promises a tropical getaway with every bite. Go ahead, bake some sunshine, and enjoy the bliss! 🌴🍰