Irresistible Coconut Cream Cupcakes Get Your Sweet Fix Today
These Coconut Cream Cupcakes perfectly capture the magic of coconut's delicate sweetness with luxurious cream cheese frosting.
Equipment
- Mixing bowl
- Cupcake tin
- Whisk
- - Mixer
- Measuring cups
- Measuring spoons
Ingredients
For the Batter
- 1 cup Unsalted Butter Provides moisture and richness; feel free to use salted butter for a different flavor.
- 1 cup Granulated Sugar Sweetens the cupcakes, helping create a tender crumb.
- 2 large Eggs Adds structure and moisture; flax eggs can be used for a vegan alternative.
- 1 teaspoon Pure Vanilla Extract Enhances the overall flavor.
- 1 teaspoon Coconut Extract Intensifies the coconut flavor; omit if a subtler taste is preferred.
- 2 cups All-Purpose Flour Forms the structure; gluten-free flour is an option.
- 1 cup Cornstarch Lightens the texture.
- 2 teaspoons Baking Powder Crucial for leavening.
- 1 teaspoon Kosher Salt Balances sweetness.
- 1 cup Milk Adds moisture; use non-dairy for a dairy-free version.
- 1 can Full-Fat Coconut Milk Contributes strong coconut flavor.
- 1 package Instant Vanilla Pudding Creates a creamy filling.
For the Frosting
- 8 ounces Cream Cheese Provides stability and tang; vegan option available.
- 2 cups Powdered Sugar Sweetens the frosting.
- 1 cup Cold Heavy Cream Whips for stability; chilled coconut cream can be used.
For Garnish
- 1 cup Toasted Shredded Unsweetened Coconut Adds texture and flavor; can swap with chocolate shavings.
Instructions
Cupcake Preparation
- Preheat Oven: Set your oven to 350°F (175°C). Line cupcake tins with paper liners.
- Make Batter: Cream softened unsalted butter and granulated sugar until light and fluffy. Add eggs, mixing thoroughly. Stir in vanilla and coconut extracts.
- Mix Dry Ingredients: In another bowl, whisk flour, cornstarch, baking powder, and salt. Gradually mix with wet ingredients, alternating with milk and coconut milk.
- Bake: Fill cupcake liners two-thirds full and bake for 18-20 minutes until a toothpick comes out clean. Let cool completely.
- Prepare Filling: Mix vanilla pudding with coconut milk until set.
- Make Frosting: Beat cream cheese with powdered sugar until smooth, then mix in cold heavy cream until light and fluffy.
- Assemble Cupcakes: Hollow out the tops of cooled cupcakes, fill with coconut pudding, then top with frosting and sprinkle toasted coconut.
Notes
Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.