Coconut Cream Pie Cupcakes are a delightful fusion of two classic desserts—the beloved coconut cream pie and the universally adored cupcake. These cupcakes capture the essence of a traditional coconut cream pie by featuring a moist coconut-infused cake base, a rich and creamy coconut custard filling, and a fluffy coconut whipped cream frosting topped with toasted coconut flakes for added texture and flavor. This indulgent treat is perfect for celebrations, gatherings, or simply to satisfy a craving for something sweet and tropical. The history of coconut cream pie dates back to the early 20th century in American cuisine, with roots in Southern and Caribbean cooking where coconut was a popular ingredient due to its tropical abundance and unique flavor. Coconut cream pie became a staple dessert because of its creamy custard base mixed with shredded coconut and topped with whipped cream, a combination that many bakers and dessert enthusiasts adapted into bite-sized cupcakes over time to provide convenience and portability. The ingredients breakdown includes key elements like all-purpose flour, shredded coconut, coconut milk or cream for the custard, sugar, eggs, butter, and vanilla extract for the cake. The custard filling requires egg yolks, cornstarch, coconut milk, sugar, and vanilla, while the frosting is typically made from heavy whipping cream whipped to soft peaks with powdered sugar and a touch of coconut extract, finished with a garnish of toasted coconut flakes. The step-by-step recipe begins with preparing the coconut cake batter by creaming butter and sugar, adding eggs, vanilla, flour mixed with baking powder and shredded coconut, and coconut milk to create a moist batter. After baking, the cupcakes are cooled, then filled with a smooth coconut custard made by whisking egg yolks with sugar and cornstarch, gently cooking with coconut milk until thickened, and chilling before use. The final step involves whipping the heavy cream with sugar and coconut extract to create the frosting, piping it onto the cupcakes, and finishing with a generous sprinkle of toasted coconut flakes for a beautiful presentation. For the perfect cupcakes, be sure not to overmix the batter to maintain a tender crumb, use fresh shredded coconut for the best flavor, and chill the custard thoroughly before filling to avoid any runniness. Toasting the coconut flakes until golden enhances the flavor and adds a pleasant crunch. Variations and customizations include adding a drizzle of caramel or white chocolate over the frosting, incorporating pineapple puree into the cake for a tropical twist, or using coconut rum in the custard to create a boozy version. For a vegan or dairy-free option, substitute coconut milk and plant-based butter, and use aquafaba or another egg substitute in the custard. Health considerations include the fact that while coconut cream pie cupcakes are rich and satisfying, they are also calorie-dense and high in fat and sugar, so moderation is key. Coconut contains healthy fats and fiber, but the frosting and custard add significant sugar and calories. Using reduced-fat milk or coconut milk alternatives can lighten the recipe slightly, but these cupcakes are best enjoyed as an occasional treat. FAQs often ask about making the custard ahead of time (which is recommended), storing the cupcakes (best refrigerated and consumed within 3 days), and whether frozen coconut can be used instead of fresh (it can, but fresh yields better texture and flavor). Some wonder if the cupcakes can be made gluten-free by swapping flour for a gluten-free blend, which works well with slight adjustment
Coconut Cream Pie Cupcakes
Ingredients
Coconut Cupcakes
- 1 ¼ cups 163g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons 84g unsalted Challenge Butter, softened to room temperature
- ¾ cup 155g granulated sugar
- 1 ½ tablespoons vegetable oil
- 2 teaspoons coconut extract
- 2 large eggs
- ½ cup plus 2 tablespoons 150ml milk
Filling
- 2 egg yolks
- 6 tablespoons 78g granulated sugar
- 1 ½ tablespoons cornstarch
- 1 cup 240ml milk
- 1 tablespoon salted Challenge Butter
- 1 teaspoon coconut extract
- ½ cup 36g sweetened flaked coconut
Coconut Frosting
- ½ cup 112g salted Challenge Butter, softened to room temperature
- ½ cup 95g shortening
- 4 cups 460g powdered sugar
- 1 teaspoon coconut extract
- 2 to 3 tablespoons water or milk
- Toasted coconut flakes for garnish
- Optional: refrigerated pie crust for decoration
Instructions
- Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat the butter, sugar, vegetable oil, and coconut extract on medium speed until the mixture is light in color and fluffy, about 3 to 4 minutes. Be sure to cream thoroughly for the best texture.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add half of the dry ingredients to the wet mixture and mix until mostly combined.
- Slowly pour in the milk and mix until fully incorporated. The batter may look curdled—that’s normal.
- Add the remaining dry ingredients and mix until smooth and combined. Be careful not to overmix. Scrape the bowl sides as needed to incorporate all ingredients evenly.
- Fill each cupcake liner about three-quarters full and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cupcakes from the oven and let cool in the pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the pastry cream filling. Lightly beat the egg yolks in a medium bowl and set aside.
- In a large saucepan, whisk together the sugar, cornstarch, and milk until smooth.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and starts to bubble.
- Reduce the heat to medium and simmer for 2 minutes, then remove from heat.
- Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them, then slowly add the egg yolk mixture back into the saucepan.
- Return the pan to the heat and bring to a gentle boil, stirring constantly. Cook for 1 to 2 minutes until thickened.
- Remove from heat and stir in the butter, coconut extract, and flaked coconut. Mix until smooth, then set aside to cool to room temperature.
- To make the frosting, beat the butter and shortening together in a large bowl until smooth.
- Add 2 cups of powdered sugar and mix until combined and smooth.
- Add the coconut extract and 1 tablespoon of water or milk, mixing well.
- Gradually add the remaining powdered sugar, mixing until smooth.
- Add additional water or milk as needed to reach a smooth, pipeable consistency. Set aside.
- Using a cupcake corer or small knife, carefully remove the centers from the cooled cupcakes.
- Fill the hollowed centers with the cooled coconut filling.
- Pipe the frosting generously over the filled cupcakes and sprinkle with toasted coconut flakes.
- For optional pie crust toppers, bring refrigerated pie crust to room temperature.
- Roll out the crust and use a mini cutter in your desired shape to cut out toppers.
- Place the toppers on a parchment-lined baking sheet and bake according to package instructions, about 450°F for 5 to 7 minutes, until golden.
- Once cooled, place the pie crust toppers on the frosted cupcakes. Refrigerate cupcakes in an airtight container until ready to serve. For best freshness, consume within 2 to 3 days.