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.