Description
These Coconut Cream Pie Cupcakes are a delightful tropical twist on classic cupcakes. With a moist coconut-infused cake, a luscious coconut cream filling, and a fluffy whipped topping, these cupcakes are perfect for any occasion.
Ingredients
Scale
Cupcake:
- 1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on box
- 1 cup sweetened shredded coconut
Coconut Cream Filling:
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Toasted coconut flakes for garnish (optional)
Instructions
- Preheat oven and prepare cupcake batter: Preheat oven to 350°F (175°C) and line a cupcake pan with 24 liners. Prepare cake mix batter according to package instructions, then fold in 1 cup shredded coconut. Bake for 16–18 minutes.
- Make the coconut cream filling: Whisk together milk, coconut milk, sugar, and cornstarch in a saucepan. Cook until thickened. Temper egg yolks, then combine with milk mixture. Stir in vanilla and shredded coconut. Chill.
- Fill cupcakes: Core cupcakes and fill with chilled coconut cream.
- Prepare whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost cupcakes and top with toasted coconut flakes.
Notes
- The coconut cream can be made a day ahead and kept chilled.
- Store cupcakes in the fridge and serve within 2–3 days for best texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
