Coconut Cream Pie Cupcakes

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Here’s a complete, detailed, and rich recipe for Coconut Cream Pie Cupcakes—a dessert that combines the nostalgia of coconut cream pie with the fun presentation of cupcakes. 🌴🧁

🥥 Coconut Cream Pie Cupcakes Recipe

✨ Introduction

Coconut Cream Pie has long been a beloved American classic, known for its rich coconut custard, whipped topping, and toasted coconut garnish. Transforming this pie into cupcakes brings a portable, party-ready version of the classic dessert. These cupcakes are fluffy, filled with creamy coconut custard, topped with whipped cream (or frosting), and sprinkled with toasted coconut for the ultimate tropical indulgence.

Perfect for birthdays, summer gatherings, tea parties, or simply when you’re craving something both light and luscious, Coconut Cream Pie Cupcakes are a true crowd-pleaser.

📝 Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional, for extra flavor)
  • ¾ cup whole milk
  • ½ cup sweetened shredded coconut

For the Coconut Cream Filling

  • 1 cup coconut milk (full-fat for richness)
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut

For the Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup toasted coconut flakes (for garnish)

👩‍🍳 Instructions & Method

Step 1: Make the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, followed by vanilla and coconut extract.
  5. Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
  6. Stir in shredded coconut.
  7. Divide batter evenly among cupcake liners (about ⅔ full).
  8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Step 2: Prepare the Coconut Cream Filling

  1. In a saucepan, combine coconut milk, whole milk, and sugar. Heat over medium until warm.
  2. In a bowl, whisk cornstarch and egg yolks until smooth.
  3. Slowly pour a bit of the warm milk mixture into the yolks, whisking constantly (to temper the eggs).
  4. Return the mixture to the saucepan and cook until thickened.
  5. Stir in vanilla and shredded coconut.
  6. Let cool, then refrigerate until set.

Step 3: Make the Whipped Cream Topping

  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.

Step 4: Assemble the Cupcakes

  1. Using a paring knife or cupcake corer, cut out the centers of each cooled cupcake.
  2. Fill each cupcake with the chilled coconut cream filling.
  3. Pipe whipped cream on top.
  4. Sprinkle with toasted coconut flakes.

📖 History of Coconut Cream Pie

Coconut cream pie gained popularity in the early 20th century, especially in America, where coconut (imported from tropical regions) was considered exotic and luxurious. It became a staple in diners and bakeries, especially in the southern United States. Transforming this pie into cupcakes is a modern twist, making it easier to serve at parties while keeping the traditional flavors intact.

🌿 Benefits

  • Coconut is rich in healthy fats and fiber.
  • Egg yolks provide protein and essential nutrients.
  • Homemade filling avoids preservatives compared to store-bought desserts.
  • Whipped cream topping is lighter than heavy frostings, making the dessert refreshing.

🏗 Formation (Structure of the Dessert)

  1. Base – Fluffy coconut-infused cupcake.
  2. Center – Creamy coconut custard filling.
  3. Top – Light whipped cream.
  4. Garnish – Crunchy toasted coconut for flavor and texture.

❤️ Lovers of This Dessert

  • Coconut enthusiasts who adore tropical flavors.
  • Pie lovers seeking a cupcake twist.
  • Party hosts looking for elegant yet fun desserts.
  • Children (and adults!) who enjoy creamy, fluffy treats.

🍽 Nutrition (per cupcake, approx.)

  • Calories: ~280
  • Fat: 14g
  • Carbohydrates: 34g
  • Protein: 4g
  • Fiber: 2g

(Values will vary based on portion size and ingredient brands.)

🎀 Conclusion

Coconut Cream Pie Cupcakes are a tropical, creamy, and delightful fusion of two classic desserts. With their moist coconut base, luscious custard filling, and airy whipped topping, they’re guaranteed to impress your loved ones.

These cupcakes embody joy, celebration, and indulgence—all in one bite. 🥥✨

Would you like me to also give you a shortcut version (using pudding mix and boxed cake) for busy days, alongside this full homemade version?

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