Okay, let’s talk about pie for a second. I love pie, you love pie, we all love pie. But sometimes, I just don’t want to deal with a whole pie, you know? The crimping, the blind baking, the dread of a soggy bottom crust… it’s a lot.
This is where these little guys come in. I’m going to show you how to get all that amazing, creamy, dreamy coconut cream pie flavor packed into a perfect little cupcake. You get the fluffy cake, the rich coconut custard filling, and the cloud of whipped topping, all without touching a rolling pin. It’s the best of both worlds, and honestly, way easier to share.
What You’ll Need
Getting your ingredients ready first is like, the number one rule of not having a meltdown in the kitchen. I learned that the hard way. Here’s everything you’ll need, broken down so it’s easy to grab.
For the Coconut Cupcakes
These are the foundation. We want them light and fluffy, with a nice hint of coconut that plays well with the filling.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Baking powder | 1½ tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (softened) |
| Granulated sugar | 1 cup |
| Large eggs | 2 (room temp) |
| Vanilla extract | 1 tsp |
| Canned coconut milk | ½ cup (full-fat) |
| Shredded coconut | ½ cup (sweetened) |
For the Coconut Cream Filling
This is the star of the show. It’s basically a thick, rich pudding that goes inside the cupcakes. Don’t skimp on the good coconut milk here.
| Ingredient | Amount |
|---|---|
| Granulated sugar | ½ cup |
| Cornstarch | ¼ cup |
| Salt | ¼ tsp |
| Large egg yolks | 3 |
| Canned coconut milk | 1 can (13.5 oz) |
| Unsalted butter | 2 tbsp |
| Vanilla extract | 1 tsp |
| Shredded coconut | ½ cup |
For the Whipped Topping
This is the fluffy cloud on top. Chilling your bowl and beaters is a game-changer, trust me.
| Ingredient | Amount |
|---|---|
| Heavy whipping cream | 1½ cups (very cold) |
| Powdered sugar | ½ cup |
| Vanilla extract | ½ tsp |
| Toasted coconut | For garnish |
Pro Tips from My Kitchen
I’ve made these cupcakes more times than I can count, and I’ve made a few mistakes along the way so you don’t have to. Here are the things that really make a difference.
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Room Temperature is Key: I know, I know, every recipe says it. But for the cupcake batter, it’s a big deal. When your butter, eggs, and milk are all at room temperature, they mix together into a smooth, uniform batter. This traps air, which makes your cupcakes super light and fluffy. Cold ingredients make the butter clump up, and you get dense, sad cupcakes.
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Don’t Boil the Custard: When you’re making the filling, you’re going to be tempted to crank up the heat to get it done faster. Don’t do it. If the mixture boils, you risk scrambling the egg yolks. You want to heat it gently, stirring constantly, until it’s just thick enough to coat the back of a spoon. It will thicken up more as it cools. Patience is your friend here.
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The “Core” Trick: To get that perfect pocket of filling, the best tool is actually an apple corer. Just press it into the center of the cooled cupcake, pull out a little plug of cake, and you have the perfect hole for your delicious cream filling. It’s so much cleaner than trying to dig it out with a knife or a spoon.
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Toast Your Coconut Right: Toasting coconut brings out this amazing nutty flavor, but it goes from golden brown to burnt in about five seconds. Spread it in a thin layer on a baking sheet and pop it in the oven at 350°F. Stay right there and watch it. Stir it every minute or two. The second it looks fragrant and lightly golden, pull it out.
Tools of the Trade
You don’t need a bunch of fancy equipment for this. Here are the basics that will make the job a whole lot easier.
- Two large mixing bowls
- A medium saucepan
- Whisk
- Electric mixer (stand or hand mixer works fine)
- Standard 12-cup muffin tin
- Cupcake liners
- Apple corer or a small knife
- Piping bag and a star tip (like a Wilton 1M)
- Rubber spatula
- Measuring cups and spoons
Let’s Bake Some Cupcakes!
Alright, time for the fun part. We’re going to do this in three stages: the cupcakes, the filling, and then putting it all together.
Part 1: Making the Coconut Cupcakes
Step 1: First things first, get your oven preheating to 350°F (175°C). Line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Just give it a quick mix to break up any lumps.
Step 2: In a separate, larger bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed. Do this for a good 2-3 minutes until it’s really light and fluffy. This step is building the whole structure of the cupcake, so don’t rush it.
Step 3: Add the room temperature eggs one at a time, beating well after each one. Then, beat in the vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is getting mixed in evenly.
Step 4: Now, you’re going to add the dry ingredients and the coconut milk. Add about a third of the flour mixture and mix on low speed until it’s just combined. Then add half the coconut milk and mix again. Repeat this, ending with the last third of the dry ingredients. (So it goes dry, wet, dry, wet, dry). This prevents you from overworking the batter.
Step 5: Gently fold in the shredded coconut with your spatula. Now, fill your cupcake liners about two-thirds full. Don’t overfill them, or they’ll spill over the top and make a mess.
Step 6: Bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely. They have to be 100% cool before you fill them.
Part 2: Whipping Up the Coconut Cream Filling
Step 1: While the cupcakes are cooling, make the filling. In your saucepan, whisk together the sugar, cornstarch, and salt. This breaks up the cornstarch so you don’t get lumpy cream.
Step 2: In a separate small bowl, whisk the egg yolks. Slowly pour about half of the can of coconut milk into the yolks while whisking constantly. This is called tempering, and it stops the eggs from scrambling when they hit the hot pan.
Step 3: Pour the egg yolk mixture back into the saucepan with the rest of the coconut milk. Whisk it all together until it’s smooth.
Step 4: Now, cook the mixture over medium heat, whisking pretty much constantly. It will start to thicken. This usually takes about 5-7 minutes. Once it’s thick and bubbly, let it bubble for one full minute (still whisking!) and then remove it from the heat.
Step 5: Stir in the butter, vanilla extract, and shredded coconut. The butter makes it extra rich and smooth.
Step 6: Pour the filling into a bowl and press a piece of plastic wrap directly onto the surface. This prevents a weird skin from forming on top. Pop it in the fridge to chill for at least 2 hours until it’s completely cold and set.
Part 3: Assembling Your Masterpieces
Step 1: Once the cupcakes and the filling are both totally cool, it’s time to assemble. Use an apple corer or a small knife to remove the center from each cupcake, going about two-thirds of the way down. (You can totally eat the little cake plugs, I won’t tell anyone).
Step 2: Spoon or pipe the chilled coconut filling into the hole in each cupcake. Fill it right up to the top.
Step 3: Now for the topping. In a large, chilled bowl, beat the very cold heavy cream with your mixer on high speed until soft peaks form. This means when you lift the beaters, a peak forms but it flops over.
Step 4: Gradually add the powdered sugar and the vanilla, and continue beating until stiff peaks form. Stiff peaks mean the peak holds its shape when you lift the beaters. Don’t overbeat, or it will turn into butter!
Step 5: Pipe a generous swirl of whipped topping on each cupcake. I like using a star tip for that classic look, but a spoon works too if you want a more rustic vibe.
Step 6: Sprinkle the tops with that toasted coconut you made earlier. This is the final touch that makes them look and taste amazing.
Substitutions and Fun Variations
Sometimes you don’t have exactly what a recipe calls for, and that’s okay. Here are a few swaps that work well.
- Gluten-Free: You can swap the all-purpose flour for a good quality 1-to-1 gluten-free baking blend. I’ve had great luck with Bob’s Red Mill brand.
- Dairy-Free: The cupcakes and filling are already pretty close. To make the whole thing dairy-free, use a dairy-free butter substitute in the cupcakes and the filling, and use a can of chilled full-fat coconut cream (just the solid part) for the topping instead of heavy cream.
- Add a little zing: A teaspoon of lime zest in the cupcake batter or sprinkled on top adds a really nice, fresh flavor that cuts through the richness.
Storing Your Cupcakes
Because of the cream filling and whipped topping, these cupcakes need to be kept in the fridge. Store them in an airtight container for up to 3 days. The whipped cream is at its best on the first day, but they’ll still be delicious later on.
Frequently Asked Questions
Q1. My filling is runny. What happened?
Ans: This usually means it wasn’t cooked long enough. You have to let it gently bubble for a full minute on the stovetop to activate the cornstarch, which is what makes it thick.
Q2. Can I make these ahead of time?
Ans: Yes! You can bake the cupcakes and make the filling a day in advance. Store the cupcakes in an airtight container at room temp and keep the filling in the fridge. Assemble and frost them on the day you plan to serve them for the best results.
Q3. Can I use bottled coconut milk instead of canned?
Ans: I really recommend using full-fat canned coconut milk. The kind in the carton is much thinner and your filling and cupcakes won’t have that rich, creamy texture.
Q4. Can I freeze these cupcakes?
Ans: You can freeze the unfrosted, unfilled cupcakes for up to a month. I wouldn’t recommend freezing them once they’re assembled, because the filling and whipped cream can get a little weird when they thaw.
Wrapping Up
See? That wasn’t so bad! You took three simple parts—cake, cream, and topping—and turned them into something truly special. There’s nothing better than biting into one of these and getting that perfect combination of fluffy cake and cool, creamy coconut custard.
Now it’s your turn. Give this recipe a try and let me know how it goes! Drop a comment below and tell me about your experience or ask any questions you have. I love hearing how these recipes turn out in your own kitchens. Happy baking
