The Coconut Cream Pie Cupcakes are a delightful twist on a classic dessert, bringing the rich, creamy goodness of coconut cream pie into individual cupcake form. My family’s love for coconut cream pies inspired me to create this recipe during one of our weekend baking sessions. The fluffy cupcakes, creamy coconut filling, and toasted coconut topping come together in a treat that feels both indulgent and nostalgic. I remember helping my grandmother whip up coconut pies, but when I had the idea to turn that rich flavor into cupcakes, it was a game-changer for our dessert table.
Why Coconut Cream Pie Cupcakes Works
Coconut Cream Pie Cupcakes work because they blend the best elements of a pie and a cupcake. The base is light and tender, the filling is creamy and rich with coconut flavor, and the toasted coconut topping adds a satisfying crunch. These cupcakes are not only visually appealing but also offer a balanced taste and texture in every bite. The subtle sweetness of the coconut combined with the richness of cream cheese frosting creates a harmonious flavor that leaves everyone reaching for seconds. Plus, the individual portions make them perfect for parties and gatherings.
Ingredients List for Coconut Cream Pie Cupcakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut milk
1 cup sweetened shredded coconut
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 cup toasted coconut for garnish
How to Make Coconut Cream Pie Cupcakes
Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agents.
Step 3: In a separate large bowl, cream the butter and sugar together until light and fluffy using a mixer, which should take about 3-5 minutes.
Step 4: Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Step 5: Gradually mix the dry ingredients into the wet mixture, alternating with coconut milk, ensuring not to overmix.
Step 6: Fold in the sweetened shredded coconut gently using a spatula.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 9: Remove from the oven and allow cupcakes to cool completely on a wire rack.
Step 10: While the cupcakes are cooling, prepare the frosting by beating the softened cream cheese and powdered sugar until smooth. Add the heavy cream and beat until the mixture is light and fluffy.
Step 11: Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting generously on top.
Step 12: Finish with a generous sprinkle of toasted coconut on each cupcake.
Serving & Garnish Coconut Cream Pie Cupcakes
Serve these Coconut Cream Pie Cupcakes with a sprinkle of extra toasted coconut and a side of fresh fruit for a complete dessert experience. They pair beautifully with a cup of herbal tea, a chilled glass of coconut water, or even a tropical cocktail. For an added touch, you can drizzle a bit of caramel sauce over the top for an indulgent finish.
Common Mistakes to Avoid
One of the biggest mistakes is overmixing the batter, which can result in dense cupcakes. Use full-fat coconut milk for a rich and creamy texture. Another common issue is frosting too soon ensure the cupcakes are completely cooled to prevent the frosting from melting and sliding off. Also, avoid underbaking as it can make the cupcakes gummy and heavy.
Storage & Reheating
Store Coconut Cream Pie Cupcakes in an airtight container in the refrigerator for up to 3 days. To enjoy them at their best, let them sit at room temperature for about 20 minutes before serving. If you plan to make them ahead, you can bake and freeze the unfrosted cupcakes for up to 2 months. Just thaw overnight in the fridge and frost before serving.
Rita’s Note
These cupcakes are a family favorite, often made for birthdays, holidays, and special occasions. Try adding a hint of lime zest or a splash of coconut extract to the frosting for a tropical twist! If you’re feeling adventurous, you can also fill the cupcakes with a dollop of coconut custard for an extra creamy surprise in the center.
FAQs for Coconut Cream Pie Cupcakes
Q: Can I use unsweetened coconut?
A: Yes, but you may want to add a touch more sugar to the batter to balance the flavors.
Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a high-quality gluten-free blend designed for baking.
Q: Can I freeze these cupcakes?
A: Absolutely! Freeze the unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
Q: Can I make mini cupcakes?
A: Yes, reduce the baking time to 10–12 minutes and watch closely for doneness.
Q: Can I substitute the cream cheese frosting?
A: You can use whipped cream or a coconut buttercream for a lighter topping option.
Conclusion for Coconut Cream Pie Cupcakes
Coconut Cream Pie Cupcakes bring together the best of pie and cake, offering a dessert that’s rich, creamy, and perfect for any occasion. Whether you’re celebrating a special event or just craving a sweet treat, these cupcakes deliver a tropical escape in every bite. The combination of moist, coconut-flavored cake, luscious cream cheese frosting, and toasted coconut topping will have everyone asking for the recipe.
For more delicious dessert inspiration, check out Swamp Soup Recipe: The Southern Comfort You Need Now and Easy Swamp Soup: A Step-By-Step Guide.
Happy cooking with Rita chef ❤️!
Print
Coconut Cream Pie Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Coconut Cream Pie Cupcakes feature luscious coconut cream, sweet shredded coconut, and buttery pie crusts, perfect for a tropical-inspired dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut milk
1 cup sweetened shredded coconut
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 cup toasted coconut for garnish
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla.
Gradually add dry ingredients to the wet mixture, alternating with coconut milk, mixing until just combined.
Fold in shredded coconut and divide batter evenly into prepared cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes completely on a wire rack.
In a bowl, beat cream cheese and powdered sugar until smooth.
Add heavy cream and beat until fluffy.
Pipe or spread frosting onto cooled cupcakes.
Garnish with toasted coconut and serve.
Notes
For extra flavor, add a splash of coconut extract to the batter. Use full-fat coconut milk for a richer texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: coconut cupcakes, coconut cream pie, tropical dessert, creamy cupcakes