I love the way a simple scent can take you somewhere else—warm coconut and vanilla always send me straight to my grandmother’s tiny kitchen, where she’d hum and hand me a spoonful of coconut custard before dinner. These Coconut Cream Pie Cupcakes capture that exact feeling: cozy, pillowy vanilla cupcakes holding a pool of silky coconut pastry cream, crowned with fluffy coconut whipped cream and toasted flakes that crackle when you bite them. They feel fancy enough for guests but easy enough for a weeknight treat. If you want something comforting that also looks like you tried really hard, these are your cupcakes. Let’s make your kitchen smell like sunshine and wax poetic about toasted coconut together.
Quick Facts
- Yield: Serves 12
- Prep Time: 30 minutes
- Cook Time: 22 minutes (plus 10 minutes for pastry cream to thicken on stove)
- Total Time: 1 hour 50 minutes (includes chilling)
Why This Recipe is Awesome
This recipe packs all the nostalgia of a coconut cream pie into handheld cupcakes. You get tender, buttery cake, a creamy coconut center that sings with vanilla, and a light, cloud-like whipped topping dotted with crunchy toasted coconut. It’s got texture—soft cake, silky filling, crisp flakes—and flavor that’s bright and comforting. Plus, it looks fancy but behaves like a home-cook hero: forgiving, flexible, and impossible not to share.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/4 cup coconut milk (from a can)
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut (for batter)
For the Coconut Pastry Cream Filling:
- 1 3/4 cups whole milk
- 1/2 cup canned coconut milk (full fat)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 3/4 cup sweetened shredded coconut, toasted (for filling)
For the Coconut Whipped Cream & Garnish:
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra toasted shredded coconut and a few coconut flakes for garnish
How I Make It
Step 1:
Preheat your oven to 350°F. Line a 12-cup muffin tin with liners. In a bowl, whisk together the flour, baking powder, and salt. In a mixer, cream the butter and sugar until light and fluffy (about 2–3 minutes); it should smell sweet and buttery. Add the eggs one at a time, beating after each. Mix in the vanilla, then alternate adding the dry ingredients with the milk and coconut milk, scraping the bowl so nothing sticks. Fold in 1/2 cup shredded coconut. Divide batter into liners and bake for 18–22 minutes until a toothpick comes out with a few moist crumbs and the edges turn light golden. Let cupcakes cool on a rack.
Step 2:
While cupcakes bake, make the pastry cream. In a medium saucepan, heat the whole milk, coconut milk, and half the sugar until it simmers and smells sweet—don’t let it boil. In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth. Slowly temper the yolks by whisking in a few spoonfuls of the hot milk, then pour the yolk mixture back into the saucepan. Cook over medium heat, whisking constantly; the mixture will thicken noticeably and make a soft bubbling sound—once it gets thick like pudding, cook 1 more minute while whisking.
Step 3:
Remove from heat and stir in the butter and vanilla extract. Fold in the toasted shredded coconut. Transfer the pastry cream to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until firm, at least 1 hour. If the cream seems too stiff after chilling, whisk briefly to loosen before piping.
Step 4:
When the pastry cream chills, whip the heavy cream with powdered sugar and vanilla until soft peaks form—listen for the swoosh of the whisk and watch the cream thicken into glossy peaks. Transfer pastry cream to a piping bag with a medium round tip and poke a small hole in each cupcake top; pipe about 2 tablespoons of filling into each cupcake so you get that glorious creamy center.
Step 5:
Pipe or spoon a generous swirl of coconut whipped cream on top, then sprinkle with extra toasted coconut. Chill for 15–20 minutes to set the whipped cream, or serve right away if you can’t wait. Bite into one and enjoy the crackle of toasted coconut and the cool, silky filling against the soft, warm cake.
Pro Tips
- Toast coconut in a dry skillet over medium heat for 3–5 minutes, stirring constantly, until golden and fragrant—watch it closely or it burns in a flash.
- If pastry cream lumps, press it through a fine-mesh sieve while still warm to smooth it out.
- For easier filling, cool cupcakes slightly, then use an apple corer or small knife to remove a cone of cake before piping.
- Chill your mixing bowl and whisk for whipped cream for faster, more stable peaks.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use a gluten-free 1:1 flour blend for a gluten-free cupcake; texture changes slightly but still great.
- Substitute coconut milk and 1 cup almond or oat milk for a lighter profile; pastry cream becomes slightly less rich.
- For a dairy-free version, make cupcakes with coconut oil instead of butter and use full coconut cream for the filling; the result tastes more intensely coconut-forward.
- If you want less sweet, use unsweetened shredded coconut and reduce sugar by 1–2 tbsp in the pastry cream.
Variations & Tips
- Mini cupcakes: Bake in a mini muffin tin for 24 bite-sized treats—reduce bake time to 10–12 minutes.
- Chocolate coconut: Add 2 tbsp cocoa powder to the batter for a chocolaty twist.
- Lime zest: Fold 1 tsp lime zest into the whipped cream for a bright finish.
- Rum-soaked raisins: Fold 1/4 cup rum-soaked raisins into the pastry cream for grown-up nostalgia.
- Press a toasted macadamia half on top for extra crunch and a tropical vibe.
- Make a coconut curd instead of pastry cream for a tangy variation—use lemon/lime instead of vanilla.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and make the pastry cream up to 2 days ahead. Store cupcakes at room temperature in an airtight container and keep pastry cream refrigerated. Assemble within 24 hours so the cake doesn’t get soggy. For best texture, pipe filling and top with whipped cream just before serving.
- Can I double the recipe?
- Sure thing. Use two muffin tins and bake in batches or at once if your oven fits both racks. You might need an extra 2–4 minutes of bake time for full pans; rotate tins halfway through for even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and a springy center that leaves a few moist crumbs on a toothpick. The pastry cream should coat the back of a spoon and hold shape after chilling.
- What if I don’t have ingredient X?
- No coconut milk? Use extra whole milk + 1 tbsp coconut extract. Out of heavy cream? Chill a can of coconut cream and whip the thick top layer as a dairy-free alternative.
How I Like to Serve It
I love serving these at brunch with a bright fruit salad and a big pot of coffee—those coconut notes pair beautifully with citrus. They feel festive on a dessert table for birthdays or potlucks, and they make an excellent after-dinner treat with a late-night espresso. In summer, I add lime zest; in winter, a dusting of nutmeg feels cozy.
Notes
- Store filled cupcakes in the refrigerator up to 3 days; unfilled cupcakes last 2 days at room temp in a sealed container.
- You can freeze unfilled cupcakes for up to 2 months; thaw, then fill and top before serving.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these Coconut Cream Pie Cupcakes. They smell like sunshine, taste like nostalgia, and make the kitchen feel like home.