Coconut Cream Pie Cupcakes
These coconut cream pie cupcakes are just like the pie, but in cupcake form! Coconut is found in the cake, frosting, and in the coconut custard filling. These cupcakes are full of coconut flavour!
Servings 12 -14 cupcakes
Calories 645kcal
Ingredients
Coconut Custard Filling
- 2 large egg yolks keep egg whites for cupcake recipe
- 6 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ¾ cup coconut milk
- 1 tablespoon unsalted butter cold
- ¼ teaspoon salt
- ½ cup sweetened shredded coconut
Coconut Cupcakes
- 1 ⅔ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- ¼ cup plain Greek yogurt room temperature
- ¾ cup coconut milk room tempertature
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
Coconut Buttercream Frosting
- ¼ cup sweetened shredded coconut
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening room temperature
- 4 cups powdered sugar
- 3-4 tablespoons coconut milk
Instructions
Coconut Custard Filling
- Add egg yolks to a small bowl, saving the egg whites for the cupcake part of the recipe.
- In a medium saucepan combine sugar and cornstarch. Heat over medium heat until sugar has dissolved. Add coconut milk and continue heating until the mixture is hot, but not boiling.
- While whisking constantly, pour a ¼ of the hot milk mixture into the egg yolks. This helps the eggs get to the same temperature as the milk mixture, without cooking the eggs.
- Pour the egg mixture into the saucepan with the other ingredients, and heat over medium heat. Whisk constantly until the mixture thickens and coats the back of a wooden spoon.
- Remove from heat and pour mixture into a medium bowl. Strain with a fine mesh strainer if you prefer. Mix in cold butter and salt. Then mix in shredded coconut.
- Place plastic wrap directly on the surface of the custard, and let chill in the refrigerator until cold, about 2 hours.
Coconut Cupcakes
- Preheat oven to 350°F (177°C). Line 12-cup muffin pan with cupcake liners.
- In a medium bowl whisk flour, baking powder, baking soda, and salt together.
- Combine sugar and melted butter. The mixture will be grainy. Add yogurt, coconut milk, egg whites, and vanilla. Mix until combined.
- Mix dry ingredients into wet ingredients and mix until just combined. Divide batter in 12-14 cupcake liners, filling each liner ¾ of the way with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- When cupcakes have cooled, use a spoon or a cupcake corer to remove the center of the cupcake. Fill with coconut custard.
Coconut Buttercream Frosting
- Before making the frosting, toast the shredded coconut. Preheat oven to 350°F (177°C). Place coconut on a parchment lined baking tray.
- Cook for 4 minutes. Remove, stir, and then cook for another 4 minutes. Remove from oven and let cool at room temperature while you make the frosting.
- In a large mixing bowl, cream butter and shortening together. Add powdered sugar and mix until combined.
- Add 2-3 tablespoons of coconut milk until the buttercream is at a piping consistency.
- Pipe frosting on to cupcakes. Decorate with toasted shredded coconut. Leftover cupcakes should be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 645kcal | Carbohydrates: 81g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 76mg | Sodium: 221mg | Potassium: 128mg | Fiber: 1g | Sugar: 65g | Vitamin A: 555IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg