These Coconut Cream Pie Cupcakes are a dreamy combination of moist coconut cupcakes, creamy coconut filling, and whipped topping, all crowned with toasted coconut flakes. They bring the sunshine to any celebration — or just a sweet moment at home!
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/2 cup canned coconut milk or whole milk
1/2 cup shredded sweetened coconut
For the coconut cream filling:
1 cup coconut cream or canned coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the topping:
2 cups whipped cream or whipped topping
1/2 cup toasted shredded coconut
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