Coconut Cream Pie Cupcakes

A delightful twist on classic coconut cream pie, these cupcakes combine a tender vanilla base with fluffy coconut filling and creamy frosting.

Why You’ll Love This Recipe

I love how these cupcakes capture all the flavors of coconut cream pie in a handheld treat. The moist vanilla-coconut cake pairs beautifully with rich coconut cream filling and light frosting, making them perfect for potlucks, brunch, or an indulgent dessert at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all‑purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional but recommended)

For the Coconut Cream Filling:

• ½ cup coconut milk

• 2 tbsp granulated sugar

• 1 tbsp cornstarch

• ¼ tsp salt

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional)

For the Frosting:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• ¼ tsp coconut extract

• Sweetened shredded coconut, for garnish (optional)

Directions

1. Preheat and prep: Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

2. Dry ingredients: Whisk flour, baking powder, and salt in a bowl.

3. Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.

4. Add eggs and extracts: Mix in eggs one at a time, then stir in vanilla and coconut extracts.

5. Combine: Gradually add dry ingredients, mixing until just combined.

6. Bake: Divide batter evenly among liners, about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.

7. Make the filling: In a small saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened. Remove from heat and stir in extracts. Let cool.

8. Fill cupcakes: Use a cupcake corer or small knife to remove the center of each cupcake. Pipe or spoon the cooled coconut cream into each.

9. Whip frosting: Beat heavy cream, powdered sugar, and coconut extract until stiff peaks form. Frost each cupcake.

10. Garnish: Sprinkle shredded coconut on top, if using.

Servings and timing

This recipe yields 12 cupcakes.
Preparation takes about 20 minutes, baking 18–20 minutes, cooling and filling another 30 minutes, frosting 5 minutes.
Total time: approximately 1 hour 15 minutes.

Variations

• Chocolate lovers: Add 2 tbsp unsweetened cocoa powder to the dry ingredients for a chocolate-coconut twist.

• Pineapple-coconut: Fold ¼ cup crushed pineapple (well-drained) into the filling for pina colada vibes.

• Rum touch: Stir 1 tsp rum extract or 1 tbsp coconut rum into the filling for a boozy flair.

Storage/reheating

• Refrigeration: Store cupcakes in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze unfrosted cupcakes for up to a month, thaw, then fill and frost.

• Reheating: Bring refrigerated cupcakes to room temperature before serving. If desired, warm briefly in a low oven (300 °F / 150 °C) for about 5 minutes, but watch the frosting—it may soften.

FAQs

What can I use if I don’t have a cupcake corer?

I often use a small paring knife or melon baller to carve out the center. It takes a bit more care, but works great.

Can I use coconut flour instead of all-purpose flour?

No, coconut flour absorbs much more liquid, so it won’t give the same texture. Stick with all-purpose flour for best results.

Can these be made dairy-free?

Yes—use vegan butter, full-fat coconut cream instead of dairy cream, and non-dairy milk in the filling. The results are still lush and delicious.

Can I make this ahead of time?

Absolutely. I’ll bake and fill the cupcakes a day in advance, store them in the fridge, and frost them just before serving for the best presentation.

Why isn’t my filling thickening?

If your filling stays thin, it probably needs more cooking time or cornstarch. Return it to low heat, whisk constantly, and cook a minute or two longer. It will thicken quickly.

Conclusion

I adore how these Coconut Cream Pie Cupcakes marry comfort and elegance. With a moist base, creamy coconut center, and soft whipped frosting, they’re sure to delight any coconut lover. I can’t wait for you to bake a batch and enjoy every luscious bite!