Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Vanilla Powder
- Full-Fat Coconut Milk
- Sweetened Condensed Milk
- Shredded Coconut
- Powdered Sugar
- Heavy Cream
Instructions
- Step 1: Prepare the Coconut Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla powder. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in ½ cup of shredded coconut. Fill each cupcake liner about two-thirds full.
- Step 2: Bake and Cool: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It's crucial they're completely cool before you start filling them, otherwise you'll have a melty, sticky mess (trust me, I've been there!).
- Step 3: Make the Coconut Cream Filling: In a medium saucepan, combine the sweetened condensed milk and ½ cup of shredded coconut. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely. This filling is like the heart of our operation, so make sure it’s nice and thick before you start stuffing those cupcakes!
- Step 4: Fill the Cupcakes: Once the cupcakes are completely cooled, use a small knife or a cupcake corer to carefully remove a small circle from the center of each cupcake. Be careful not to go all the way to the bottom! Fill each cupcake with the coconut cream filling. Don’t be shy, pack it in there! But also don't be so aggressive that you ruin the cupcake. A gentle, loving fill is all you need.
- Step 5: Prepare the Toasted Coconut Topping: In a dry skillet, toast the remaining shredded coconut over medium heat, stirring constantly, until golden brown and fragrant. Watch it like a quail! Coconut goes from beautifully toasted to burnt offering faster than you can say "delicious." Remove from skillet and let cool. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. This will be your fluffy cloud of coconut perfection.
- Step 6: Frost and Decorate: Frost each cupcake with the whipped cream. Sprinkle generously with the toasted coconut. Admire your handiwork for a brief moment (because you deserve it!), then dive in and enjoy the tropical bliss. These Coconut Cream Pie Cupcakes are best enjoyed soon after assembly to maintain the whipped cream's fluffy texture, but they can be stored in the refrigerator for a day or two… if they last that long!
Notes
- For optimal freshness, store unfilled cupcakes separately from the filling and whipped topping in airtight containers.
- While reheating isn't ideal, gently warming a plain cupcake (without filling or topping) for a few seconds in the microwave can soften it if needed.
- Garnish with a sprinkle of lime zest for a bright, citrusy contrast to the sweet coconut.
- Chef's secret: Chilling the coconut milk overnight will allow the thick cream to separate, yielding an even richer, more flavorful cupcake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American