Coconut Cream Pie Cupcakes: A Tropical Twist on a Classic Favorite

If you’re looking for the perfect dessert that captures the creamy indulgence of a coconut cream pie but with the charm and convenience of a cupcake, look no further. These Coconut Cream Pie Cupcakes are soft, moist, and filled with a luscious coconut pastry cream, then topped with a cloud of whipped cream and toasted coconut flakes. Each bite is a tropical escape—flavorful, decadent, and surprisingly easy to make.

Whether you’re hosting a summer party, looking for an Easter dessert, or simply craving a coconut fix, these cupcakes are guaranteed to impress. They’re everything you love about coconut cream pie—miniaturized, modernized, and made even more irresistible.

 Ingredients & Their Roles

Creating the perfect Coconut Cream Pie Cupcake requires thoughtfully chosen ingredients, each playing a key part in taste and texture:

For the Cupcakes:

• All-Purpose Flour (1 ½ cups) – The structural base for soft yet stable cupcakes.

• Baking Powder (1 ½ tsp) – Leavens the batter, ensuring light, fluffy cupcakes.

• Salt (¼ tsp) – Enhances the flavor and balances sweetness.

• Unsalted Butter (½ cup, softened) – Adds richness and moisture.

• Granulated Sugar (1 cup) – Sweetens and helps with structure via creaming.

• Eggs (2 large) – Bind ingredients and contribute to the cupcake’s rise.

• Vanilla Extract (1 tsp) – Adds warm depth to the overall flavor.

• Coconut Extract (½ tsp, optional) – Intensifies the coconut profile.

• Canned Coconut Milk (½ cup) – Delivers authentic coconut flavor and moisture.

• Sweetened Shredded Coconut (½ cup) – Adds texture and coconut flavor inside the cupcake.

For the Coconut Cream Filling:

• Whole Milk (1 cup) – Provides creaminess to the custard base.

• Coconut Milk (½ cup) – Amplifies the coconut essence in the filling.

• Granulated Sugar (⅓ cup) – Sweetens the filling perfectly.

• Cornstarch (2 tbsp) – Thickens the custard for that pudding-like texture.

• Egg Yolks (2 large) – Enrich and stabilize the cream.

• Unsalted Butter (1 tbsp) – Adds silkiness and richness.

• Vanilla Extract (1 tsp) – Adds a balancing warmth.

• Sweetened Shredded Coconut (½ cup) – Provides texture and flavor within the cream.

For the Topping:

• Heavy Whipping Cream (1 cup) – Whips into a luscious, light topping.

• Powdered Sugar (2 tbsp) – Gently sweetens the whipped cream.

• Vanilla Extract (½ tsp) – Adds a soft, sweet finish.

• Toasted Coconut (for garnish) – Adds visual appeal and a crunch that contrasts beautifully.

 Step-by-Step Instructions

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.

5. Alternate adding the dry ingredients and the coconut milk, beginning and ending with dry.

6. Fold in the shredded coconut for added texture.

7. Divide batter evenly between the cupcake liners, filling each about ¾ full.

8. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 2: Make the Coconut Cream Filling

1. In a saucepan over medium heat, combine whole milk, coconut milk, sugar, cornstarch, and egg yolks, whisking constantly.

2. Cook until the mixture thickens to a pudding consistency (about 6–8 minutes).

3. Remove from heat and stir in butter, vanilla, and shredded coconut.

4. Transfer to a bowl and chill in the fridge until completely cooled.

Step 3: Fill the Cupcakes

1. Once cooled, use a cupcake corer or knife to remove the center of each cupcake, keeping the tops if desired.

2. Spoon or pipe the chilled coconut cream filling into each hollowed center.

3. Optionally, replace the cupcake tops to conceal the filling.

Step 4: Whip the Topping

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Pipe or spread the whipped cream on top of each cupcake.

Step 5: Garnish & Serve

1. Top each cupcake with a sprinkle of toasted coconut flakes.

2. Serve immediately or chill for 1–2 hours before serving for a refreshing dessert experience.

 Why This Recipe Is So Loved

• Irresistibly Creamy Center – That coconut custard is rich and luxurious.

• Tropical Flavor Explosion – Coconut milk, shredded coconut, and coconut extract ensure every bite bursts with flavor.

• Perfect Balance of Texture – Moist cake, silky filling, airy topping, and crunchy toasted coconut = perfection.

• Great for Any Occasion – Whether for birthdays, baby showers, or summer brunches, these cupcakes always wow.

 Pro Tips for Perfect Coconut Cream Pie Cupcakes

• Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Mix just until the ingredients are incorporated.

• Use Full-Fat Coconut Milk: It adds the most richness and flavor to both the batter and the filling.

• Chill the Filling Completely: For the best texture, ensure the custard is fully set before filling cupcakes.

• Toast the Coconut: Lightly toast it in a dry pan or oven to intensify flavor and enhance visual appeal.

• Serve Slightly Chilled: This brings out the creamy, cool nature of the pie-inspired treat.

 Serving Suggestions

• Pair with fresh tropical fruits like pineapple or mango slices.

• Serve alongside an iced coconut latte or vanilla chai for a dreamy dessert experience.

• Plate with a drizzle of chocolate or caramel sauce for added indulgence.

 Final Thoughts: The Ultimate Coconut Cupcake Experience

These Coconut Cream Pie Cupcakes are the ultimate fusion of classic comfort and tropical delight. With a buttery cupcake base, a velvety coconut cream center, and a heavenly whipped topping, they hit every note of indulgence—without requiring pastry chef skills.

Simple to make, impressive to serve, and unforgettable to taste, this recipe is your new go-to for coconut lovers. Whether you’re looking to wow a crowd or simply treat yourself, these cupcakes are a guaranteed showstopper.