These Coconut Cream Cupcakes are any coconut lover’s dream! Don’t like coconut well try these first because they might just change your mind. Close your eyes and picture yourself on a beautiful beach while drinking a piña colada because these moist cupcakes are tropical heaven! Vanilla cupcakes filled with a coconut custard filling, topped with coconut cream cheese frosting, and toasted coconut. All of these elements come together super easy and are well worth it in the end. This recipe has already gone to the top of my families “I Want It Again” list. Scroll to see how easy these delicious cupcakes come together and find the recipe at the bottom.
How To Make Coconut Cream Cupcakes:
The four elements of these cupcakes are the vanilla cupcake, coconut custard filling, coconut cream cheese frosting, and toasted coconut for the topping.
Vanilla Cupcakes
Standard vanilla cupcake procedure except this recipe calls for no eggs yolks (save those for the filling). Instead we will be beating the egg whites and folding them into the cupcake batter shown below to create an airy texture within the baked cupcake. Fold gently insuring the air from the whipped egg whites will not be deflated. I chose to make a vanilla cupcake rather than a coconut cupcake as the base so the other coconut elements can shine, although if you want a coconut flavored cupcake batter omit the vanilla and replace with equal parts coconut extract.
Coconut Custard Filling
This coconut custard filling is in my opinion the star of this cupcake. Fillings are always a fun surprise to bite into a cupcake and find something extra inside. This tangy coconut custard is almost pudding like and the coconut flakes add great texture. Super easy filling recipe make sure to ensure you are stirring this mixture continuously otherwise it may burn, also allow the custard to fully cool before filling your cupcake and topping with frosting.
Core cupcakes using a knife or a cupcake corer (I use a knife) and pour in 1 tablespoon of filling. (You can snack on the extra pieces of cupcake or discard them.) Next top with coconut cream cheese frosting and sprinkles on toasted coconut flakes. Enjoy, these are ADDICTING!
Fun, delicious, everything you would want in a cupcake! Send me a picture of your finished cupcake at thebigbootybaker@gmail.com and leave a review in the comments below!
Loving this fun cupcake flavor? Try my Lemon Meringue Cupcakes next! Made with my Homemade Lemon Curd as the filling.
Coconut Cream Cupcakes
Ingredients
Vanilla Cupcakes:
- 1⅔ cups (210) all-purpose flour sifted
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter melted and slightly cooled
- ¼ cup (60g) sour cream
- ¾ cup (180ml) buttermilk
- 2 tsp vanilla extract
- 2 egg whites reserve yolks for custard
Coconut Custard Filling:
- ⅓ cup (67g) granulated sugar
- 3½ tsp cornstarch
- 1 cup (240ml) canned coconut milk
- 2 egg yolks
- 4 tbsp (57g) unsalted butter
- 2 tsp coconut extract
- ½ cup (36g) sweetened flaked coconut
Coconut Cream Cheese Frosting:
- 4 ounces cream cheese at room temperature
- 4 tbsp (57g) unsalted butter at room temperature
- 2 cups powdered sugar
- 2 tbsp canned coconut milk
- 1 tsp coconut extract
Toasted Coconut Topping
- ½ cup (36g) sweetened flaked coconut
Instructions
Vanilla Cupcakes
- Preheat oven to 350°F. Line a cupcake tin with 12 liners; set aside.
- In a medium size bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk melted butter and sugar together, then whisk in sour cream, buttermilk, vanilla extract until combined. Slowly mix in dry ingredients until just combined; set aside.
- In a medium size bowl with a hand mixer or whisk, or stand mixer fitted with a whisk attachment, beat egg whites until fluffy and thick, about three minutes. Fold whipped egg whites into the batter until no noticeable lumps of egg whites appear in the batter.
- Divide batter among the 12 cupcake liners and bake for 20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool on a wire rack.
Coconut Custard Filling
- In a medium sized saucepan whisk together sugar, cornstarch, and coconut milk and place over medium-high heat stirring continuously until mixture begins to thicken and bubble. This process should take about 7 minutes.
- Temper the two egg yolks by whisking in a couple spoonfuls of the hot milk mixture to the egg yolks, and then adding mixed egg yolks into the milk mixture and place back on the heat and bring to a light boil for 2 minutes while stirring continuously.
- Remove pan from heat and add in butter, coconut extract and flaked coconut and mix. Let cool to room temperature, then place in the fridge until ready to fill cupcakes.
Coconut Cream Cheese Frosting:
- Beat cream cheese and butter together in a large bowl with a hand mixer or stand mixer fitted with a paddle attachment until fluffy. Beat in powdered sugar and coconut milk until combined. Lastly add in coconut extract and mix until combined.
Toasted Coconut Topping:
- In a small nonstick pan add coconut and cook at medium high heat stirring continuously until toasted to a golden light brown. Remove from heat and let cool.
Assemble:
- Core the centers of each cupcake with a cupcake corer of by taking a knife and cutting a circle on the inside of the cupcake not all the way to the bottom of the cupcake. Remove the inside. Fill with one tablespoon of coconut filling and top with coconut cream cheese frosting and toasted coconut flakes. Enjoy!