Coconut Cream Pie Cupcakes: A Delicious & Easy Recipe

Coconut cream pie cupcakes: Prepare to be transported to a tropical paradise with every single bite! Imagine the creamy, dreamy decadence of a classic coconut cream pie, perfectly miniaturized into a delightful cupcake form. These aren’t just cupcakes; they’re a handheld slice of heaven, guaranteed to impress at your next gathering or simply brighten up a weekday afternoon.

The allure of coconut cream pie itself stretches back generations, evoking feelings of warmth and nostalgia. While its exact origins are debated, coconut cream pie gained immense popularity in the United States during the early 20th century, quickly becoming a staple dessert in homes and bakeries alike. Its creamy texture and sweet, tropical flavor profile made it an instant classic.

But what makes people truly adore this dessert, and by extension, these coconut cream pie cupcakes? It’s the harmonious blend of textures – the soft, moist cupcake base, the luscious coconut cream filling, and the often toasted coconut topping that provides a satisfying crunch. The flavor is equally captivating, offering a sweet, subtly exotic experience that’s both comforting and exciting. Plus, the cupcake format makes it incredibly convenient and portable, perfect for sharing (or not!). So, are you ready to bake up a batch of these irresistible treats? Let’s get started!

this Recipe

Ingredients:

• For the Coconut Cupcakes:
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup full-fat coconut milk, well shaken
• ½ cup shredded sweetened coconut
• For the Coconut Cream Filling:
• 1 cup full-fat coconut milk
• ½ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ cup shredded sweetened coconut
• For the Toasted Meringue Topping:
• 4 large egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ¼ cup water
• ½ teaspoon vanilla extract
• Toasted shredded coconut, for garnish (optional)

Preparing the Coconut Cupcakes:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will prevent sticking and make cleanup a breeze!
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures even rising and a consistent texture in your cupcakes.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for creating a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. So, add about a third of the dry ingredients, then half of the coconut milk, then another third of the dry ingredients, then the remaining coconut milk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
6. Fold in Coconut: Gently fold in the shredded coconut. This adds that lovely coconut flavor and texture we’re after.
7. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full. This gives the cupcakes room to rise without overflowing.
8. Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool Completely: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before filling and frosting.

Making the Coconut Cream Filling:

1. Combine Ingredients: In a medium saucepan, whisk together the coconut milk, sugar, egg yolks, and cornstarch until smooth. Whisking ensures there are no lumps of cornstarch.
2. Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent scorching.
3. Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract. The butter adds richness and shine to the filling.
4. Stir in Coconut: Stir in the shredded coconut.
5. Cool Completely: Pour the filling into a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the filling to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely cooled and thickened. This is a crucial step! Warm filling will melt the meringue topping.

Preparing the Toasted Meringue Topping:

1. Combine Ingredients (Except Vanilla): In a heatproof bowl (like stainless steel or glass) set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), combine the egg whites, sugar, cream of tartar, and water.
2. Whisk and Heat: Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch (about 160°F or 71°C). You can test this by rubbing a little of the mixture between your fingers; it should feel smooth, not gritty.
3. Whip to Stiff Peaks: Remove the bowl from the heat and use an electric mixer to whip the mixture on high speed until stiff, glossy peaks form. This usually takes about 5-7 minutes. The meringue should be thick and hold its shape.
4. Add Vanilla: Beat in the vanilla extract.

Assembling the Coconut Cream Pie Cupcakes:

1. Core the Cupcakes: Use a small knife or a cupcake corer to remove a small circle from the center of each cupcake, creating a well for the filling. Don’t go all the way to the bottom!
2. Fill with Coconut Cream: Fill each cupcake with the chilled coconut cream filling. Be generous!
3. Top with Meringue: Spoon or pipe the meringue topping onto each cupcake. You can use a piping bag with a decorative tip for a more elegant look, or simply swirl it on with a spoon.
4. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown. Be careful not to burn it! If you don’t have a kitchen torch, you can broil the cupcakes in the oven for a very short time (watch them closely!).
5. Garnish (Optional): Sprinkle with toasted shredded coconut, if desired.
6. Serve Immediately: These cupcakes are best served immediately, as the meringue can weep if left to sit for too long. If you need to make them ahead of time, you can prepare the cupcakes and filling in advance and assemble them just before serving.

Conclusion:

So there you have it! These Coconut Cream Pie Cupcakes are truly a little slice of paradise, miniaturized and ready to brighten your day. I know, I know, there are a lot of cupcake recipes out there, but trust me on this one. The combination of the moist, tender cupcake base, the rich and creamy coconut filling, and that perfectly toasted coconut topping is simply irresistible. It’s a symphony of textures and flavors that will have you reaching for another before you even realize it.

Why are these a must-try? Well, beyond the incredible taste, they’re surprisingly easy to make. The recipe is straightforward, and even if you’re not a seasoned baker, you’ll find it manageable. Plus, they’re perfect for any occasion! Think birthday parties, potlucks, holiday gatherings, or even just a special treat for yourself on a Wednesday afternoon. They’re guaranteed to be a crowd-pleaser.

But the best part? The versatility! While I absolutely adore the classic coconut cream pie flavor, there are so many ways you can customize these cupcakes to make them your own. For a tropical twist, try adding a little pineapple extract to the cupcake batter or incorporating some chopped macadamia nuts into the topping. If you’re a chocolate lover, you could drizzle some melted dark chocolate over the finished cupcakes or even add cocoa powder to the batter for a chocolate coconut dream. For a more intense coconut flavor, use coconut milk instead of regular milk in the cupcake batter and filling. You could even experiment with different extracts, like almond or vanilla bean, to create unique flavor profiles.

Serving Suggestions and Variations:

• Serve these cupcakes chilled for the best flavor and texture.
• Garnish with fresh berries, such as raspberries or blueberries, for a pop of color and added freshness.
• Dust the tops with powdered sugar for an elegant touch.
• For a more decadent treat, add a dollop of whipped cream on top of the toasted coconut.
• Consider making mini cupcakes for a bite-sized indulgence.
• If you’re short on time, you can use store-bought cupcake mix and focus on making the coconut cream filling from scratch.

I truly believe that everyone should experience the joy of biting into one of these Coconut Cream Pie Cupcakes. They’re a little bit of happiness in every bite, and I can’t wait for you to try them! So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious treats. I promise you won’t regret it.

And now, for the most important part: I want to hear from you! Once you’ve made these cupcakes, please let me know what you think. Did you love them as much as I do? Did you try any variations? Share your photos and comments in the comments section below. I’m always eager to see your creations and hear about your baking adventures. Happy baking, and enjoy your coconut cream pie cupcakes!