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Coconut Cream Cupcakes

The perfect spring and summertime cupcake that is refreshing and moist with plenty of coconut additions!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours

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!