Coconut Cream Cupcakes

Introduction & Inspiration

I’m always on the lookout for cupcake recipes that go beyond the ordinary, offering a unique flavor combination and a delightful surprise inside. These Coconut Cream Cupcakes, with their fluffy vanilla base, creamy coconut custard filling, and whipped cream cheese frosting, immediately captured my attention! They seemed like the perfect dessert for a special occasion or a truly indulgent treat.

My inspiration came from a love of all things coconut, combined with a desire to create a cupcake that was both elegant and approachable. I envisioned a dessert that would be a feast for the eyes and a delight for the taste buds.

My goal was to find a recipe that balanced homemade elements with some convenient shortcuts, resulting in a cupcake that was both impressive and relatively easy to make. These Coconut Cream Cupcakes seemed to fit the bill perfectly: a from-scratch cupcake base, an easy instant pudding filling, and a luscious homemade frosting.

I wanted a dessert that would be a crowd pleaser.

Nostalgic Appeal

These Coconut Cream Cupcakes tap into several nostalgic elements, making them a comforting and familiar treat. First, there’s the classic cupcake itself, a beloved dessert that often evokes memories of birthday parties, bake sales, and special occasions.

The combination of vanilla and coconut is another nostalgic pairing, reminiscent of classic cakes, pies, and tropical-inspired desserts. It’s a flavor combination that’s both familiar and comforting.

The use of instant pudding as a filling adds a touch of retro charm. Instant pudding is a convenient and familiar ingredient that many of us grew up with, and it brings a nostalgic, creamy texture to the cupcakes.

And, the whipped cream cheese frosting is reminiscent of classic cream cheese frostings, often used on cakes and cupcakes, evoking a sense of homemade goodness and simple elegance.

Homemade Focus

These Coconut Cream Cupcakes strike a perfect balance between homemade elements and convenient shortcuts. The cupcakes themselves are made from scratch, allowing you to control the quality of the ingredients and achieve a perfect, tender crumb.

I appreciate recipes that allow for a hands-on baking experience, and this one certainly does. You’re creaming butter and sugar, incorporating eggs and vanilla, and whisking together dry ingredients to create a flavorful batter.

The custard filling, while utilizing instant pudding for convenience, still feels homemade because you’re whisking it together with coconut milk and allowing it to firm up.

And the whipped cream cheese frosting is entirely homemade, emphasizing the freshness and quality of the ingredients. It’s a luscious topping that elevates these cupcakes to a truly special treat.

Flavor Goal

The primary flavor goal of these Coconut Cream Cupcakes is a delightful combination of vanilla, coconut, and a hint of tanginess from the cream cheese frosting. It’s a multi-layered experience that’s both refreshing and indulgent.

The cupcake base, made with butter, sugar, eggs, vanilla, and a touch of optional coconut extract, provides a classic vanilla flavor and a tender, moist crumb.

The custard filling, made with coconut milk and instant vanilla pudding, adds a creamy, subtly sweet coconut flavor and a delightful textural contrast.

The whipped cream cheese frosting provides a tangy, creamy, and slightly sweet topping that complements the other flavors perfectly.

And the toasted shredded coconut adds a final flourish of flavor and texture, enhancing the overall coconut experience.

Ingredient Insights

Let’s take a closer look at the ingredients. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

For the Cupcakes:

Unsalted butter, softened, is the foundation of our cupcake batter.

Granulated sugar

Large eggs

Pure vanilla extract

Coconut extract (optional)

All-purpose flour

Cornstarch

Baking powder

Kosher salt

Milk

For the Custard Filling:

Full-fat coconut milk (from a can)

Instant vanilla pudding mix

For the Frosting & Assembly:

Cream cheese, room temperature

Powdered sugar

Cold heavy cream

Pinch of kosher salt

Toasted shredded unsweetened coconut

This is a complete list for a delicious dessert.

Essential Equipment

You’ll need some standard baking equipment. Here’s what you’ll need:

Two standard 12-cup muffin tins are needed for baking the cupcakes.

Cupcake liners

A large bowl and an electric mixer (stand mixer or hand mixer) are needed for creaming the butter and sugar and mixing the batter and frosting.

Another large bowl is needed for whisking together the dry ingredients.

A medium bowl is needed for making the custard filling.

A whisk

A melon baller or teaspoon is used for scooping out the centers of the cooled cupcakes to create wells for the filling.

A small spoon or piping bag can be used for filling the cupcakes with the custard and for applying the frosting.

Measuring cups and spoons.

It is important to choose good tools.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Cupcakes:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups (300 g.) granulated sugar
• 3 large eggs
• 1 Tbsp. pure vanilla extract
• 1/2 tsp. coconut extract (optional)
• 2 cups (240 g.) all-purpose flour
• 3 Tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 cup (170 ml.) milk

Custard Filling:

• 1 (13.5-oz. can) full-fat coconut milk
• 1 (3.4-oz.) package instant vanilla pudding

Frosting & Assembly:

• 6 oz. (170 g.) cream cheese, room temperature
• 2/3 cup (75 g.) powdered sugar
• 1 1/2 cups (340 ml.) cold heavy cream
• Pinch of kosher salt
• 3/4 cup (40 g.) toasted shredded unsweetened coconut

This ingredients are perfect for this recipe.

Gather all your ingredients before you start.

Step-by-Step Instructions

Let’s break down the process of making these Coconut Cream Cupcakes into easy-to-follow steps. I’ll guide you through each stage.

Cupcakes:

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with cupcake liners.

Step 2: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy.

Step 3: Add Eggs and Extracts. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and coconut extract (if using) and mix until combined.

Step 4: Whisk Dry Ingredients. In another large bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 5: Combine Wet and Dry. Add half of the dry ingredients to the butter mixture and beat until just combined. Pour in the milk and beat until incorporated. Add the remaining dry ingredients and beat until just combined.

Step 6: Bake. Fill the prepared cupcake liners three-quarters full with batter. Bake for about 25 minutes, or until slightly golden on top and a tester inserted into the center comes out clean.

Step 7: Cool. Transfer the cupcakes to a wire rack and let them cool completely.

Custard Filling:

Step 1: Whisk Ingredients. In a medium bowl, whisk together the coconut milk and instant vanilla pudding mix until no lumps remain.

Step 2: Firm Up. Let the mixture firm up at room temperature for 5 minutes, then refrigerate until ready to use.

Step 3: Prepare Cupcake Wells. Using a melon baller or teaspoon, scoop out the center of each cooled cupcake to create a well about 1 inch deep. Cut off the tops of the removed pieces of cupcake and reserve them; reserve the remaining pieces of cupcake for another use (like cake pops or trifles!).

Step 4: Fill Cupcakes. Using a small spoon or piping bag, fill each cupcake with the pudding mixture. Close with the reserved top pieces from each cupcake. (This will make them easier to frost.)

Frosting & Assembly:

Step 1: Beat Cream Cheese. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat the cream cheese on medium-high speed until creamy and smooth, about 1 minute.

Step 2: Add Powdered Sugar. Add the powdered sugar and beat, scraping down the sides of the bowl with a spatula, until no lumps remain.

Step 3: Add Cream and Salt. Reduce the mixer speed to low and add the cold heavy cream in a slow, steady stream. Add the salt and beat on high speed until stiff peaks form, about 2 minutes more.

Step 4: Frost and Decorate. Pipe or spoon the frosting onto the filled cupcakes. Sprinkle with toasted shredded coconut.

These steps are easy to follow.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My cupcakes are dry. Solution: You may have overbaked them, or you may have used too much flour. Next time, bake for the shorter end of the baking time range, and be careful not to overmeasure the flour.

Problem: My custard filling is too runny. Solution: Make sure you used instant pudding mix, not cook-and-serve. Also, allow it to firm up for the full 5 minutes at room temperature before refrigerating.

Problem: My frosting is too soft. Solution: Make sure your cream cheese was at room temperature and your heavy cream was cold. If it’s still too soft, you can try chilling it for a bit or adding a little more powdered sugar.

Problem: My frosting is too thick. Solution: Add a little more heavy cream, a tablespoon at a time, until it reaches the desired consistency.

These solutions are very simple.

Tips and Variations

Here are some tips and variations.

Tip: For a more intense coconut flavor, use coconut milk in the cupcake batter instead of regular milk.

Variation: Add a layer of shredded coconut to the cupcake batter before baking.

Tip: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until it’s golden brown and fragrant.

Variation: Instead of vanilla pudding, use coconut cream pudding for the filling.

Tip: For easier filling, use a piping bag to pipe the custard into the cupcakes.

Variation: Decorate the frosted cupcakes with fresh berries, toasted coconut flakes, or a drizzle of melted white chocolate.

This recipe is perfect to personalize.

Serving and Pairing Suggestions

These Coconut Cream Cupcakes are a delightful treat. Here are some serving and pairing ideas:

Serving: Serve the cupcakes at room temperature or slightly chilled.

Pairing: A glass of cold milk, a cup of coffee, or a cup of tea pairs perfectly with the coconut and vanilla flavors.

Serving: Arrange the cupcakes on a platter or tiered stand for a beautiful presentation.

Pairing: For a tropical-themed dessert, serve the cupcakes with fresh pineapple, mango, or other tropical fruits.

Serving: These cupcakes are perfect for birthday parties, baby showers, or any celebration that calls for a special treat.

Pairing: A glass of sparkling wine or a coconut-flavored cocktail would also be a lovely accompaniment for adults. Drink with moderation.

This dessert is perfect for any event.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cupcake may contain:

• Calories: 350-400
• Fat: 20-25 grams
• Saturated Fat: 12-15grams
• Cholesterol: 50-70 mg
• Sodium: 200-250mg
• Total Carbs: 40-45 grams
• Dietary Fiber: 1-2 grams
• Sugars: 25-30 grams
• Protein: 4-6 grams

This is a treat, eat in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Coconut Cream Cupcakes feature a from-scratch vanilla cupcake base, a creamy coconut custard filling made with instant pudding and coconut milk, and a luscious homemade whipped cream cheese frosting. They’re topped with toasted shredded coconut for added flavor and texture.

Q&A:

Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. The custard filling can be made a day ahead and refrigerated. It’s best to frost the cupcakes closer to the serving time.

Q: How long will the frosted cupcakes stay fresh? A: Once frosted, they’re best enjoyed within a day or two, as the frosting can soften the cupcakes over time.

Q: Can I use a different type of milk in the cupcakes? A: Yes, you can use any type of milk you prefer – dairy or non-dairy.

Q: I don’t have cornstarch. Can I omit it? A: Cornstarch helps create a tender crumb in the cupcakes, but you can omit it if you don’t have it. The texture might be slightly different.

Q: Can I use regular cream instead coolwhip? A: yes