Coconut Cream Cupcakes That Will Brighten Your Day
Delight in these Coconut Cream Cupcakes, filled with velvety coconut custard and topped with cream cheese frosting.
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!
Notes
Optional: Drizzle with chocolate sauce for an extra indulgent touch.