Ultimate Coconut Cream Cupcake

If you're a coconut lover, these cupcakes are for you. Moist coconut cupcakes are filled with a silky homemade coconut cream filling, topped with fluffy coconut cream cheese frosting, and finished with a generous coating of toasted coconut. Every bite is packed with coconut flavor and the creamy center makes them feel extra special. These are the kind of cupcakes that disappear quickly at family gatherings, holidays, and celebrations.

For the Coconut Cupcakes

Ingredients

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 teaspoon coconut extract

• 1 cup canned coconut milk, shaken well

• ½ cup sour cream

• 1 cup sweetened shredded coconut

Instructions

1. Preheat oven to 350°F. Line two muffin pans with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 4–5 minutes.

4. Add eggs one at a time, beating well after each addition.

5. Mix in the vanilla and coconut extracts.

6. Add the dry ingredients in three additions, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients.

7. Fold in the shredded coconut.

8. Fill cupcake liners about two-thirds full.

9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow cupcakes to cool completely before filling and frosting.

Homemade Coconut Cream Filling

This rich coconut pastry cream is folded with whipped cream for an incredibly light and silky filling.

Ingredients

• 1 can (13.5 ounces) coconut milk

• 1 cup whole milk

• 5 large egg yolks

• ¾ cup granulated sugar

• ¼ cup cornstarch

• Pinch of salt

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract

• 1 cup heavy whipping cream

Instructions

1. In a saucepan, combine the coconut milk and whole milk. Heat over medium heat until steaming but not boiling.

2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

3. Slowly pour about half of the hot milk mixture into the egg mixture while whisking constantly.

4. Pour the tempered egg mixture back into the saucepan.

5. Cook over medium heat, whisking constantly, until thickened and bubbling.

6. Remove from heat and stir in the butter, vanilla extract, and coconut extract.

7. Transfer to a bowl and press plastic wrap directly onto the surface of the cream.

8. Refrigerate until completely chilled.

9. Whip the heavy cream to stiff peaks.

10. Gently fold the whipped cream into the chilled coconut pastry cream until smooth and fluffy.

Coconut Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened

• 1 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 5–6 cups powdered sugar

• 2–3 tablespoons heavy cream

Instructions

1. Beat the cream cheese and butter together until smooth and fluffy.

2. Add the vanilla and coconut extracts.

3. Gradually mix in the powdered sugar until fully incorporated.

4. Add heavy cream as needed until the frosting reaches a smooth, pipeable consistency.

Toasted Coconut Topping

Ingredients

• 2 cups sweetened shredded coconut

Instructions

1. Spread coconut evenly on a baking sheet.

2. Bake at 325°F for 5–8 minutes, stirring often, until lightly golden.

3. Cool completely before using.

Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cooled cupcake.

2. For extra moisture, brush the inside of each cupcake cavity with a little sweetened condensed milk mixed with a splash of coconut milk.

3. Fill each cupcake with the coconut cream filling.

4. Pipe or spread the coconut cream cheese frosting over the top.

5. Sprinkle generously with toasted coconut.

Notes

• For even more coconut flavor, garnish with toasted coconut chips.

• Store cupcakes in the refrigerator because of the cream filling.

• Allow cupcakes to sit at room temperature for about 20 minutes before serving for the best texture and flavor.

These Ultimate Coconut Cream Cupcakes combine everything people love about coconut cake and coconut cream pie into one unforgettable dessert. Moist, creamy, and loaded with coconut flavor, they're guaranteed to be a crowd favorite.