Coconut Cream Cupcakes

Introduction & Inspiration

This recipe, “Coconut Cream Cupcakes,” is all about capturing the tropical, creamy, and subtly sweet flavor of coconut in a delightful cupcake form.

The inspiration came from a love for coconut cream pie, but reimagined as a more portable and individually portioned dessert.

These cupcakes feature a vanilla cupcake base, a creamy coconut custard filling, and a fluffy cream cheese frosting, topped with toasted shredded coconut.

It’s a recipe that’s perfect for spring or summer, or any time you’re craving a taste of the tropics. It’s pure sunshine.

Nostalgic Appeal

These cupcakes tap into the nostalgic appeal of classic vanilla cupcakes, a beloved treat for many.

The coconut cream filling evokes memories of coconut cream pie, a comforting and familiar dessert.

The toasted coconut topping adds a textural element that’s reminiscent of classic coconut macaroons.

It’s a recipe that combines familiar flavors and textures in a new and exciting way, appealing to both kids and adults.

Homemade Focus

I’m a strong believer in the joy and satisfaction of homemade baking. There’s nothing quite like the aroma and taste of freshly baked goods.

This recipe is all about embracing that homemade goodness, from the cupcakes themselves to the custard filling and the frosting.

While it involves a few different components, each step is relatively straightforward, making it accessible to bakers of all skill levels.

Baking your own cupcakes allows you to control the ingredients and to ensure that you’re using high-quality components.

Plus, it’s a fun and creative activity that you can share with your loved ones. The process is part of the reward.

Flavor Goal

The primary flavor goal is a harmonious blend of vanilla, coconut, and cream, with a variety of textures.

The cupcake base should be moist, tender, and subtly sweet, with a hint of vanilla.

The coconut custard filling adds a creamy, tropical flavor and a smooth, luscious texture.

The cream cheese frosting contributes a tangy, sweet, and fluffy element, balancing the richness of the filling.

The toasted shredded coconut topping adds a nutty, slightly crunchy texture and enhances the overall coconut flavor.

It’s a multi-layered flavor experience that’s both comforting and refreshing, perfect for a special occasion or an everyday treat.

Ingredient Insights

Let’s break down each ingredient:

Cupcakes:

• Unsalted Butter (softened): This provides richness and tenderness to the cupcakes, creating a moist and flavorful crumb.
• Granulated Sugar: This adds sweetness and contributes to the cupcake’s texture.
• Large Eggs: These add structure, richness, and moisture to the cupcakes.
• Pure Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note.
• Coconut Extract (optional): This adds an extra boost of coconut flavor to the cupcake base.
• All-Purpose Flour: This provides the structure for the cupcakes.
• Cornstarch: This helps to create a soft and tender crumb.
• Baking Powder: This is the leavening agent, helping the cupcakes to rise and become light and fluffy.
• Kosher Salt: This balances the sweetness and enhances the other flavors.
• Milk: This adds moisture and helps to create a smooth batter.

Custard Filling:

• Full-Fat Coconut Milk (canned): This provides the rich, creamy base for the custard filling and the signature coconut flavor.
• Instant Vanilla Pudding Mix: This adds sweetness and helps to thicken the custard, creating a smooth and luscious texture.

Frosting & Assembly:

• Cream Cheese (room temperature): This forms the base of the frosting, providing a tangy flavor and a creamy texture.
• Powdered Sugar: This sweetens the frosting and helps to create a smooth, fluffy consistency.
• Cold Heavy Cream: This adds richness and helps to create a light and airy frosting.
• Pinch of Kosher Salt: This balances the sweetness of the frosting and enhances the other flavors.
• Toasted Shredded Coconut: This adds a nutty, slightly crunchy texture and enhances the overall coconut flavor, as well as providing a beautiful garnish.

Essential Equipment

Here’s the equipment you’ll need:

• Standard 12-cup muffin tins (2): For baking the cupcakes.
• Cupcake liners: To line the muffin tins and prevent sticking.
• Mixing bowls (various sizes): For combining the ingredients.
• Stand mixer (with whisk attachment) or electric mixer: For creaming the butter and sugar, mixing the batter, and making the frosting.
• Measuring cups and spoons: For accurate ingredient proportions.
• Whisk: For combining dry ingredients and for making the custard filling.
• Melon baller or teaspoon: For scooping out the center of the cupcakes to create a well for the filling.
• Piping bag and tip (optional)
• Spatula: For scraping down the sides of the bowl and for frosting the cupcakes (if not using a piping bag).

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

Cupcakes:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups (300 g.) granulated sugar
• 3 large eggs
• 1 Tbsp. pure vanilla extract
• ½ tsp. coconut extract (optional)
• 2 cups (240 g.) all-purpose flour
• 3 Tbsp. cornstarch
• 1 ½ tsp. baking powder
• 1 tsp. kosher salt
• ¾ cup (170 ml.) milk

Custard Filling:

• 1 (13.5-oz. can) full-fat coconut milk
• 1 (3.4-oz.) package instant vanilla pudding

Frosting & Assembly:

• 6 oz. (170 g.) cream cheese, room temperature
• ⅔ cup (75 g.) powdered sugar
• 1 ½ cups (340 ml.) cold heavy cream
• Pinch of kosher salt
• ¾ cup (40 g.) toasted shredded coconut

Step-by-Step Instructions

Let’s walk through the process:

Make the Cupcakes:

1. Preheat and Prep: Preheat oven to 350°F (175°C) and line 2 standard 12-cup muffin tins with liners.
2. Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy.
3. Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Add vanilla and coconut extract (if using) and mix until combined.
4. Combine Dry Ingredients: In another large bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Combine Wet and Dry: Add half of the dry ingredients to the butter mixture and beat until just combined. Pour in the milk and beat until incorporated. Add the remaining dry ingredients and beat until just combined. Be careful not to overmix.
6. Fill Cupcake Liners: Fill the prepared cupcake liners three-quarters full with batter.
7. Bake: Bake until slightly golden on top and a tester inserted into the center comes out clean, about 25 minutes.
8. Cool: Transfer the cupcakes to a wire rack and let them cool completely.

Make the Custard Filling:

1. Whisk Milk and Pudding: In a medium bowl, whisk the coconut milk and instant vanilla pudding mix until no lumps remain.
2. Set and Chill: Let the mixture firm up at room temperature for 5 minutes, then refrigerate until ready to use.

Assemble the Cupcakes:

1. Create Wells: Using a melon baller or teaspoon, scoop out the center of each cooled cupcake to create a well about 1 inch deep. Cut off the tops of the removed pieces of cupcake and reserve; reserve the remaining pieces of cupcake for another use (like cake pops!).
2. Fill Cupcakes: Using a small spoon or a piping bag, fill each cupcake with the coconut pudding mixture.
3. Replace Tops: Close with the reserved top pieces from each cupcake. This will make them easier to frost.

Make the Frosting:

1. Beat Cream Cheese: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat the cream cheese on medium-high speed until creamy and smooth, about 1 minute.
2. Add Powdered Sugar: Add the powdered sugar and beat, scraping down the sides of the bowl with a spatula, until no lumps remain.
3. Add Cream and Salt: Reduce the mixer speed to low and add the cold heavy cream in a slow, steady stream. Add the salt and beat on high speed until stiff peaks form, about 2 minutes more.
4. Frost Cupcakes: Pipe or spoon the frosting onto the filled cupcakes.
5. Top with Coconut: Sprinkle with the toasted shredded coconut.

Troubleshooting

Here are a few potential issues and solutions:

• Cupcakes Sinking in the Middle: This can happen if the oven temperature is too low or if the batter is overmixed. Make sure your oven is properly preheated and mix the batter until just combined.
• Cupcakes Too Dry: This can happen if you overbake them or if you use too much flour. Make sure to measure the flour accurately and watch the cupcakes carefully while they bake.
• Custard not setting: Be sure to use instant pudding mix.
• Frosting Too Soft: Make sure your cream cheese is at room temperature and your heavy cream is cold. You can also try adding a bit more powdered sugar.
• Frosting Too Stiff: Add a tablespoon of heavy cream at a time until you reach your desired consistency.

Tips and Variations

Here are some ways to customize this recipe:

• Different Extracts: Use almond extract, rum extract, or even lemon extract in the cupcakes or the frosting for a different flavor profile.
• Add Coconut Flakes to Batter: Incorporate some unsweetened shredded coconut into the cupcake batter for extra coconut flavor and texture.
• Chocolate Cupcakes: Use a chocolate cake mix or add cocoa powder to the batter for chocolate coconut cream cupcakes.
• Different Pudding Flavors: Use coconut cream pudding mix for the filling for an even more intense coconut flavor.
• Add a layer of jam: Before adding the pudding, line the “well” with jam.
• Different Frosting: Use a different type of frosting, such as a whipped cream frosting or a coconut-flavored buttercream.
• Toasted Coconut: Toast the shredded coconut in a dry skillet or in the oven until lightly golden brown for a more intense flavor and a crunchier texture.

Serving and Pairing Suggestions

These Coconut Cream Cupcakes are perfect for:

• Spring and Summer Gatherings: Their light and refreshing flavors make them ideal for warmer weather.
• Birthday Parties: They’re a fun and delicious alternative to traditional birthday cake.
• Baby Showers and Bridal Showers: Their elegant appearance and delicate flavor make them a great choice for these events.
• Everyday Treats: They’re a perfect way to satisfy your sweet tooth any day of the week.

They pair well with coffee, tea, a glass of milk, or a tropical cocktail (for the adults!).

Nutritional Information

These cupcakes are a treat, so they contain sugar and fat from the butter, sugar, coconut milk, cream cheese, and heavy cream.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet. They are an indulgence.

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Recipe Summary and Q&A

Recipe Summary: Coconut Cream Cupcakes are vanilla cupcakes with a creamy coconut custard filling, topped with a fluffy cream cheese frosting and toasted shredded coconut. They’re a delicious and elegant treat for any occasion!

Q: Can I make these ahead of time? A: Yes, you can bake the cupcakes and make the filling and frosting a day or two in advance. Store the components separately in the refrigerator and assemble the cupcakes just before serving.

Q: How long do they last? A: Stored in an airtight container in the refrigerator, they should stay fresh for up to 3-4 days.

Q: Can I freeze them? A: You can freeze the unfrosted cupcakes for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or container. Frost them after thawing.

Q: Can I use a different type of milk in the cupcake batter? A: Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or coconut milk.

Q: Can I omit the coconut extract? A: Yes, the coconut extract is optional. The cupcakes will still have a delicious vanilla flavor without it.