Delicious Coconut Cream Pie Cupcakes Recipe

If you’re a fan of creamy, dreamy desserts with a tropical twist, then these Coconut Cream Pie Cupcakes are about to become your new favorite treat. Combining the classic flavors of coconut cream pie with the convenience and charm of cupcakes, this dessert is perfect for birthdays, potlucks, holiday gatherings, or just because you deserve something sweet. With fluffy vanilla cake, rich coconut custard filling, and a crown of silky whipped cream topped with toasted coconut, each bite delivers layers of indulgence that transport your taste buds straight to the tropics.

The History

Coconut cream pie has long been a staple in American dessert culture, particularly in Southern and Floridian cuisine where coconuts are more readily available. Originating in the early 20th century, it gained popularity after being featured in cookbooks and community gatherings. The pie itself is believed to have evolved from traditional custard pies, with the addition of coconut milk and shredded coconut giving it a uniquely tropical flavor profile. Over time, bakers began experimenting with variations—miniaturizing the pie into tarts, bars, and eventually cupcakes—to make the dessert more portable and party-friendly. These Coconut Cream Pie Cupcakes are a modern homage to that legacy, combining nostalgic flavors with contemporary baking techniques for a handheld delight that’s as beautiful as it is delicious.

Ingredients Breakdown

To create the perfect balance of texture and flavor in these cupcakes, we use high-quality ingredients carefully chosen for their role in enhancing the overall experience:

All-Purpose Flour: Provides structure to the cupcake base. Sifted to ensure a light, tender crumb.
Baking Powder & Baking Soda: Leavening agents that help the cupcakes rise evenly and stay fluffy.
Salt: Enhances all the other flavors without adding noticeable saltiness.
Unsalted Butter: Adds richness and moisture; using unsalted gives better control over salt levels.
Granulated Sugar: Sweetens the batter and contributes to browning during baking.
Eggs: Bind the ingredients together and add structure while contributing to the soft texture.
Pure Vanilla Extract: Gives depth and warmth to the vanilla base of the cupcakes.
Whole Milk: Keeps the cupcakes moist and helps activate the leavening agents.
Full-Fat Coconut Milk: Infuses the batter with authentic coconut flavor and richness.
Shredded Sweetened Coconut (for filling and garnish): The star ingredient—adds chewy texture and intense coconut taste. Toasted for maximum flavor.
Cornstarch: Thickens the custard filling without curdling, creating a smooth, spoonable consistency.
Heavy Whipping Cream: Used in both the filling and topping for luxurious creaminess.
Powdered Sugar: Sweetens the whipped cream topping and stabilizes it slightly.
Cream of Coconut (like Coco López): A sweetened coconut cream product that enhances tropical flavor in the custard (not to be confused with coconut milk).
Instant ClearJel or Pudding Mix (optional): Some bakers use this to stabilize the filling if they plan to store the cupcakes longer.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Lightly grease them if needed to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat ½ cup (1 stick) softened unsalted butter with ¾ cup granulated sugar on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 tablespoon pure vanilla extract. Scrape down the sides of the bowl as needed.
Alternate Wet and Dry Ingredients: Gradually add the dry mixture in three parts, alternating with ½ cup whole milk and ½ cup full-fat coconut milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Fold in Coconut: Stir in ½ cup sweetened shredded coconut by hand until evenly distributed.
Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Coconut Custard Filling: In a medium saucepan, combine 1 cup heavy cream, ½ cup whole milk, ½ cup cream of coconut, and ½ cup shredded coconut. Heat over medium until steaming (do not boil). In a separate bowl, whisk 4 egg yolks with ½ cup granulated sugar until pale. Slowly temper the yolks with the hot liquid, then return everything to the saucepan.
Cook the Custard: Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). If using cornstarch, mix 3 tablespoons with ¼ cup cold water before adding to the pan. Strain through a fine-mesh sieve to remove coconut bits and ensure smoothness.
Cool the Filling: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cold and firm.
Fill the Cupcakes: Using a small knife or apple corer, cut a cone-shaped hole in the center of each cooled cupcake (about 1 inch deep). Fill a piping bag fitted with a small round tip (or use a spoon) to inject the chilled coconut custard into the center. Replace the removed cake plug gently or discard it.
Make Whipped Cream Topping: In a chilled bowl, beat 1 ½ cups cold heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Frost the Cupcakes: Pipe or spread the whipped cream generously over each filled cupcake using a star tip for a professional swirl.
Garnish: Sprinkle the tops with toasted sweetened coconut flakes for color, crunch, and extra coconut flavor.
Chill Before Serving: Refrigerate the cupcakes for at least 30 minutes to set the filling and keep the whipped cream firm.

Tips

Toast Your Coconut: For deeper flavor, toast the shredded coconut before adding it to the batter or using it as garnish. Spread on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until golden brown.
Don’t Overbake: Check cupcakes early. Overbaking leads to dryness, which clashes with the creamy filling.
Use Full-Fat Ingredients: Low-fat substitutes can cause separation in custards and result in less creamy textures.
Stabilize Whipped Cream (Optional): Add ½ teaspoon of unflavored gelatin (dissolved in 1 tablespoon warm water) to the cream before whipping for longer-lasting peaks, especially in warm environments.
Cool Completely: Never frost warm cupcakes—this will melt the filling and ruin the structure.
Pipe Neatly: Use a coupler and different tips to vary presentation. A large open-star tip (like Wilton 1M) gives bakery-style swirls.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Place parchment between layers to prevent sticking.

Variations and Customizations

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend (ensure it contains xanthan gum).
Dairy-Free Option: Replace butter with coconut oil, milk with almond or oat milk, and use coconut cream instead of heavy cream. Note: results may vary in texture.
Vegan Adaptation: Use flax eggs, plant-based butter, and dairy-free milk. For the custard, thicken with cornstarch and use coconut cream. Top with coconut whipped cream.
Chocolate Lovers’ Twist: Add a square of white chocolate to the bottom of each liner before baking, or drizzle dark chocolate over the finished cupcakes.
Pineapple Coconut Fusion: Fold ⅓ cup finely diced drained pineapple into the custard for a piña colada-inspired version.
Lemon Zest Boost: Add 1 teaspoon lemon zest to the cupcake batter or custard for a bright, citrusy contrast to the coconut.
Nutty Crunch: Sprinkle chopped macadamia nuts on top along with the coconut for added texture.
Mini Cupcakes: Make 24 mini cupcakes using the same recipe—adjust baking time to 10–13 minutes.
Boozy Upgrade: Add 1 tablespoon dark rum or coconut rum to the custard for an adult-only version.

Health Considerations and Nutritional Value

While undeniably decadent, it’s important to enjoy these cupcakes in moderation due to their rich ingredients. Here’s a general nutritional estimate per serving (one cupcake):

Calories: ~380–420 kcal
Fat: 28–32g (mostly from saturated fats in coconut and dairy)
Carbohydrates: 32–36g
Sugars: 22–26g (including natural and added sugars)
Protein: 4–5g
Fiber: 1–2g (from coconut)

Considerations:

High in saturated fat due to coconut milk, butter, and heavy cream. Those monitoring cholesterol should consume sparingly.
Contains eggs and dairy—may not be suitable for individuals with allergies.
Rich in sugar, so best enjoyed occasionally, especially for those managing blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), which some studies suggest may support metabolism, though more research is needed.
To reduce sugar, consider using monk fruit sweetener in the whipped cream or reducing sugar in the custard slightly (though this may affect texture).

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
½ cup whole milk
½ cup full-fat coconut milk (canned)
½ cup sweetened shredded coconut

For the Coconut Custard Filling:

1 cup heavy cream
½ cup whole milk
½ cup cream of coconut (e.g., Coco López)
½ cup sweetened shredded coconut
4 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch (or 2 tablespoons Instant ClearJel)
Pinch of salt

For the Whipped Cream Topping:

1 ½ cups cold heavy whipping cream
¼ cup powdered sugar
1 teaspoon pure vanilla extract
½ cup toasted sweetened coconut flakes (for garnish)

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients in three parts, alternating with milk and coconut milk, beginning and ending with dry ingredients. Mix until just combined.
Stir in shredded coconut by hand until evenly distributed.
Divide batter evenly among cupcake liners (about ⅔ full). Bake 18–22 minutes, or until a toothpick comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the custard: In a saucepan, combine heavy cream, milk, cream of coconut, and shredded coconut. Heat over medium until steaming.
Whisk egg yolks and sugar in a bowl until pale. Slowly pour about ½ cup of the hot mixture into the yolks, whisking constantly (tempering).
Return tempered mixture to the saucepan. Stir in cornstarch slurry (if using). Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes).
Strain custard through a fine-mesh sieve into a bowl. Press plastic wrap directly on the surface. Chill for at least 2 hours.
Core cupcakes: Use a small knife or corer to remove a small cone from the center of each cupcake. Save the plugs if desired.
Fill with custard: Spoon or pipe chilled custard into the hollowed centers. Replace cake plug lightly or discard.
Make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Frost cupcakes: Pipe or spread whipped cream over each cupcake.
Garnish with toasted coconut. Refrigerate for 30 minutes before serving.
Serve chilled and enjoy immediately or store in the refrigerator.

FAQ

Can I make these ahead of time?
Yes! Bake cupcakes up to 2 days in advance and store airtight at room temperature. Prepare custard and whipped cream up to 1 day ahead. Assemble within a few hours of serving for best texture.

Why did my custard curdle?
Custard curdles when heated too quickly or not stirred constantly. Always temper the eggs and cook over low to medium heat. If it does curdle, blend it briefly with an immersion blender or strain thoroughly.

Can I freeze these cupcakes?
Not recommended. The custard and whipped cream do not freeze well and may become watery or grainy upon thawing.

What’s the difference between coconut milk and cream of coconut?
Coconut milk is unsweetened and used in savory dishes or baking. Cream of coconut (like Coco López) is sweetened and thick, used in desserts and cocktails like piña coladas.

How do I prevent soggy bottoms?
Ensure cupcakes are completely cooled before filling. Also, don’t overfill the cavity—too much custard can seep out.

Can I use canned whipped cream?
While convenient, it lacks the freshness and flavor of homemade whipped cream and may not hold up as well. Freshly whipped is highly recommended.

Are these cupcakes kid-friendly?
Absolutely! Kids love the sweet coconut flavor and fun texture. Just ensure no nut allergies if adding optional nuts.

Summary

These Coconut Cream Pie Cupcakes are a luscious fusion of tender vanilla cake, velvety coconut custard, and cloud-like whipped cream, crowned with golden toasted coconut. A show-stopping dessert that brings the taste of the tropics to every gathering.