There’s something truly special about a dessert that transports you to a tropical paradise with just one bite. These Coconut Cream Cupcakes are my little slice of bliss, filled with velvety coconut custard and topped with a luscious cream cheese frosting that’s both tangy and sweet. Inspired by the beloved coconut cream pie, each cupcake is a delightful surprise, delivering a burst of island flavor and an airy texture that will make you swoon.
After a long week, there’s nothing better than treating myself to a bit of indulgence, and these cupcakes hit the spot perfectly. With a soft vanilla base and crunchy toasted coconut on top, they balance richness with lightness beautifully. Whether you’re celebrating a special occasion or simply craving a sweet escape, these Coconut Cream Cupcakes will surely impress friends and family alike. Let’s dive into this tropical adventure!
Why Are Coconut Cream Cupcakes So Irresistible?
Tropical Escape: Every bite transports you to a sun-kissed beach, thanks to the creamy coconut filling and fluffy frosting.
Fluffiness Guaranteed: The vanilla base is soft and airy, creating a delightful contrast with the rich creaminess of the filling.
Easy to Make: With straightforward steps, you can whip up these beauties in no time, perfect for both novice and experienced bakers.
Crowd-Pleasing Delight: Whether for birthdays or casual get-togethers, these cupcakes are sure to impress and satisfy diverse palates.
Customizable Options: Feel free to get creative—add chocolate chips or swap the filling to suit your cravings! Get ready to share a slice of tropical bliss with everyone!
Coconut Cream Cupcake Ingredients
• Get ready to create tropical delights!
For the Cupcakes
- Unsalted Butter – Provides richness and moisture; can use salted butter, but reduce added salt.
- Granulated Sugar – Sweetness and structure for a perfectly balanced cupcake.
- Large Eggs – Binds ingredients together and helps with leavening; better at room temperature for even mixing.
- Pure Vanilla Extract – Enhances flavor depth, contributing to the lovely vanilla undertones.
- Coconut Extract (optional) – Adds a deeper coconut flavor; omit for a more vanilla-centric treat.
- All-Purpose Flour – Forms the cake structure; can substitute with gluten-free flour if needed.
- Cornstarch – Softens the cake texture and creates lift, essential for fluffiness.
- Baking Powder – Acts as a leavening agent; ensure it’s fresh for best results.
- Kosher Salt – Balances sweetness; regular salt can also be used.
- Milk – Contributes moisture; adjust for batter consistency. Non-dairy milk works for lactose intolerance.
- Full-Fat Coconut Milk – Adds a rich coconut flavor and moisture; light coconut milk is a substitute but may alter texture.
For the Filling
- Instant Vanilla Pudding – Creates creaminess and acts as the luscious filling; feel free to experiment with other instant pudding flavors.
For the Frosting
- Cream Cheese (room temperature) – Provides stability and a creamy texture to the frosting.
- Powdered Sugar – Sweetens while contributing to a smooth texture; adjust based on sweetness preference.
- Cold Heavy Cream – Essential for creating stable whipped frosting; substitute with non-dairy whipped topping for a vegan option.
For the Topping
- Toasted Shredded Unsweetened Coconut – Adds texture and coconut flavor; opt for sweetened if you prefer extra sweetness.
How to Make Coconut Cream Cupcakes
Preheat Oven: Begin by setting your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This ensures that your cupcakes bake evenly and come out easily.
Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, helping your cupcakes rise beautifully.
Add Eggs and Flavorings: Add the large eggs one at a time, mixing well after each addition. Then, mix in the pure vanilla extract along with the optional coconut extract to enhance that delightful coconut flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually incorporate this dry mixture into the wet ingredients, alternating with the milk and full-fat coconut milk for a smooth batter.
Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
Bake: Place the pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Coconut Filling: In a medium bowl, combine the instant vanilla pudding with coconut milk according to package instructions. Allow the mixture to thicken, then when the cupcakes are cool, core out the center of each and fill it with the creamy pudding.
Make Cream Cheese Frosting: In a mixing bowl, beat the room temperature cream cheese and powdered sugar until smooth. Gradually add the cold heavy cream and whip until stiff peaks form for a fluffy frosting.
Frost Cupcakes: Pipe the cream cheese frosting generously on top of each cupcake, then sprinkle with toasted shredded coconut for that delightful crunch. Serve and enjoy your tropical treats!
Optional: Drizzle with chocolate sauce for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Coconut Cream Cupcakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cupcake batter and refrigerate it for up to 24 hours before baking, allowing for a quick bake on the day of serving. Additionally, the coconut filling can be made ahead and stored in the refrigerator for up to 3 days. To maintain quality, keep the filled cupcakes covered until ready to frost; this prevents them from drying out. When you’re ready to serve, just whip up the cream cheese frosting, frost the cupcakes, and sprinkle with toasted coconut for that finishing touch. You’ll have delicious, homemade treats with minimal last-minute effort!
What to Serve with Coconut Cream Cupcakes?
Indulging in these tropical delights invites a full experience where deliciousness meets the perfect pairing.
- Fresh Fruit Salad: A bright medley of tropical fruits like pineapple and mango adds a refreshing contrast to the rich cupcakes.
- Iced Coffee: The creamy notes of coconut blend beautifully with a chilled iced coffee, creating a perfect afternoon treat.
- Coconut Milkshake: Enhance the coconut flavor with a luscious milkshake; it’s like dessert within dessert!
- Chocolate Drizzle: A rich chocolate sauce drizzled on top of the cupcakes creates an enticing flavor combination of sweet and decadent.
- Macadamia Nut Cookies: The buttery crunch of macadamia nuts complements the soft, fluffy texture of the cupcakes, adding an appealing nutty contrast.
- Passion Fruit Sorbet: This tangy sorbet balances the sweetness with a refreshing twist, serving as a delightful palate cleanser.
- Prosecco: A glass of bubbly Prosecco elevates the occasion, making these cupcakes a chic addition for special celebrations or gatherings.
How to Store and Freeze Coconut Cream Cupcakes
Fridge: Store the cupcakes in an airtight container for up to 3 days. This keeps them moist and fresh, ready for a quick treat anytime!
Freezer: For longer storage, freeze unfilled cupcakes for up to 2 months. Once ready, fill and frost them after thawing for the best texture and flavor.
Reheating: If you prefer them warm, reheat the filled cupcakes in the microwave for about 10-15 seconds, just until slightly warmed, to enjoy a cozy treat.
Extra Tips: If you have any leftover creamy filling, store it in the fridge and use it to create a quick trifle or parfait with fruits and cake crumbs!
Expert Tips for Coconut Cream Cupcakes
- Mix Wisely: Avoid overmixing the batter; this keeps the Coconut Cream Cupcakes airy. Mix until just combined to ensure fluffiness.
- Perfect Consistency: Adjust the milk if the batter seems too thick. A thinner batter helps the cupcakes rise beautifully, creating more cupcakes!
- Cool Cupcakes Thoroughly: Ensure cupcakes are fully cooled before coring and filling. This prevents the creamy filling from melting or becoming too warm.
- Core with Care: Use a small knife or cupcake corer to create a perfect hole for the filling. A clean cut ensures less crumbling and a more professional appearance.
- Store Properly: Keep leftover cupcakes in an airtight container in the fridge for up to 3 days for the best flavor and freshness.
Coconut Cream Cupcakes Variations
Feel free to get creative with these delightful cupcakes and take them to new flavorful heights!
Chocolate Delight: Add a handful of mini chocolate chips to the batter for a rich, indulgent twist. Chocolate and coconut are a match made in dessert heaven.
Almond Flavor: Swap in almond extract instead of coconut extract for a nutty depth that enhances the overall taste profile beautifully.
Chocolate Filling: Substitute vanilla pudding with chocolate pudding for a rich, chocolaty surprise nestled inside your cupcakes. It’s a decadent spin on the original.
Coconut Flakes: Replace toasted coconut on top with finely shredded coconut for a softer texture and extra coconut flavor without the crunchy bite.
Fruit Fusion: Toss in some crushed pineapple or diced mango into the filling for a tropical fruit explosion, perfectly complementing the creamy coconut custard.
Zesty Twist: Incorporate a teaspoon of lime zest into the batter for a refreshing citrus hint that brightens the cupcake’s flavor wonderfully.
Nutty Addition: Add finely chopped pecans or walnuts to the cupcake batter for an earthy crunch that contrasts beautifully with the soft texture.
Spicy Kick: Sprinkle a pinch of cayenne pepper or cinnamon in the cupcake batter to add a subtle warmth that enhances the whole flavor experience.
Coconut Cream Cupcakes Recipe FAQs
How do I choose ripe coconuts for my cupcakes?
Absolutely! When selecting coconuts, look for ones that feel heavy for their size and have clean, intact shells. You should hear the sloshing sound of coconut water inside when you shake it. A nice, firm shell indicates good quality, while any dark spots or cracks may mean it’s past its prime.
How can I store Coconut Cream Cupcakes to keep them fresh?
Very! Store your Coconut Cream Cupcakes in an airtight container in the refrigerator for up to 3 days. This helps maintain their moisture and freshness. Just make sure they’re completely cooled before storing, as trapping heat can create condensation, potentially making them soggy.
Can I freeze Coconut Cream Cupcakes?
Absolutely! To freeze your Coconut Cream Cupcakes, first, let them cool completely. Then, place them in a single layer on a baking sheet to freeze for about 1-2 hours until firm. Once frozen, transfer them to a freezer-safe airtight container or wrap them tightly in plastic wrap, where they can be stored for up to 2 months. When ready to enjoy, thaw at room temperature, core, fill, and frost.
What should I do if my cupcakes come out dense or heavy?
Oh no! If your Coconut Cream Cupcakes turned out dense, it could be due to overmixing or too much flour being added. For lighter results, mix the batter until just combined and make sure to spoon the flour into your measuring cup instead of scooping it directly, which can compact the flour. Adjusting the milk in the batter to achieve the right consistency can also help lighten them.
Are Coconut Cream Cupcakes suitable for people with allergies?
While they are delightful, these Coconut Cream Cupcakes contain common allergens like gluten, dairy, and eggs. For those with lactose intolerance or dairy allergies, you can substitute coconut cream and non-dairy milk for the filling and batter. Be sure to check that your heavy cream or whipped topping is not derived from dairy if you decide to go the vegan route!
What should I do with leftover filling?
If you have leftover creamy filling, don’t let it go to waste! Store it in the fridge and use it to create mini trifles with some crushed cake bits or layer it with fruit for a quick and delicious dessert. It’s a wonderful way to minimize waste and whip up something delightful!
Coconut Cream Cupcakes That Will Brighten Your Day
Equipment
- - Oven
- Cupcake Pan
- - Mixing bowl
Ingredients
For the Cupcakes
- 1 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
- 3 large Large Eggs Room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Coconut Extract Optional
- 2 cups All-Purpose Flour
- 1 cup Cornstarch
- 1 tablespoon Baking Powder Ensure fresh
- 1 teaspoon Kosher Salt
- 1 cup Milk Adjust for consistency
- 1 cup Full-Fat Coconut Milk
For the Filling
- 1 box Instant Vanilla Pudding Follow package instructions
For the Frosting
- 8 ounces Cream Cheese Room temperature
- 2 cups Powdered Sugar Adjust for sweetness
- 1 cup Cold Heavy Cream
For the Topping
- 1 cup Toasted Shredded Unsweetened Coconut Use sweetened if preferred
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the large eggs one at a time, mixing well after each addition, then mix in vanilla and coconut extracts.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually add this to the wet mixture alternately with the milk and coconut milk.
- Fill cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a rack.
- Combine instant vanilla pudding with coconut milk according to package instructions, then fill cooled cupcakes.
- Beat room temperature cream cheese and powdered sugar until smooth, then add cold heavy cream and whip until stiff peaks form.
- Pipe the frosting on the cupcakes and sprinkle with toasted coconut. Enjoy!