Cinematic overhead shot of golden coconut cream cupcakes on a white marble surface, featuring fluffy cupcakes with swirled white frosting and toasted coconut flakes, surrounded by tropical ingredients like coconut milk, flour, sugar, coconut flakes, vanilla pods, and melting butter, illuminated by soft natural light.

Coconut Cream Cupcakes: A Tropical Bakery-Style Delight

These cupcakes capture the essence of a creamy coconut cream pie in lightweight, fluffy form, with moist coconut cake layers filled with smooth coconut pastry cream and crowned with whipped coconut frosting. Bakery-style means tall domes, generous frosting swirls, and shredded coconut garnish for that irresistible texture contrast.

Perfect for luau parties, summer gatherings, or anytime you crave a taste of the tropics, they’re simple to bake using coconut milk, extract, and pudding mix for authentic flavor without overpowering sweetness.

Stock up on coconut cream cupcake ingredients and baking supplies to create this bakery-worthy treat at home.

Recipe Overview:

Prep Time: 25-35 minutes

Cook Time: 15-20 minutes

Total Time: 1.5-2 hours

Servings: 12-14 cupcakes

Difficulty: Moderate

Dietary: Vegetarian

Equipment You’ll Need:

Ingredients:

For the Cupcakes:
  • 1¼ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾–1 cup granulated sugar
  • 2 large eggs
  • ½–¾ cup coconut milk
  • 1–2 tsp coconut extract
  • 1 tsp vanilla extract
For the Coconut Cream Filling:
  • 2 large egg yolks
  • 6 tbsp sugar
  • 1–1½ tbsp cornstarch
  • ¾–1 cup coconut milk
  • 1 tbsp butter
  • ½–1 cup sweetened coconut flakes
For the Frosting:
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • 1–2 tsp coconut extract
  • 2–4 tbsp milk
  • ¼ cup toasted coconut flakes
A close-up of hands whisking golden egg yolks in a glass bowl, with steam rising from a copper saucepan of simmering coconut milk nearby. The flour-dusted marble countertop has scattered cornstarch and sugar crystals that glisten like diamonds, while creamy coconut flakes spill from a measuring cup onto a dark wood cutting board.

Pro Baking Tips:

Step-by-Step Method:

1. Prepare the Cupcakes:
  • Preheat oven to 350°F
  • Cream butter and sugar until fluffy
  • Add eggs one at a time
  • Gently fold in dry ingredients
  • Bake 15-20 minutes
  • Cool completely
2. Make the Coconut Cream Filling:
  • Whisk egg yolks
  • Cook milk and sugar until thickened
  • Temper egg yolks
  • Add butter and coconut
  • Chill thoroughly
Elegant overhead shot of golden cupcakes being filled with coconut cream, with a piping bag of frosting and toasted coconut flakes nearby, all in soft natural lighting.

3. Create the Frosting:
  • Beat butter until smooth
  • Gradually add powdered sugar
  • Mix in coconut extract
  • Adjust consistency with milk
4. Assemble Cupcakes:

Storage Secrets:

  • Refrigerate in airtight container
  • Best consumed within 48 hours
  • Bring to room temperature before serving

Flavor Variations:

  • Add cream cheese to frosting
  • Swirl in pineapple preserves
  • Try almond extract instead of vanilla

Potential Modifications:

  • Gluten-free: Use GF flour blend
  • Dairy-free: Substitute plant-based milk and butter
  • Lower sugar: Reduce sugar, use stevia

Common Mistakes to Avoid:

  • Overmixing batter
  • Underbaking cupcakes
  • Not cooling before filling
  • Overheating custard

Equipment Hack:

No piping bag? Use a zip-lock bag with corner snipped as a frosting decorator!

Nutrition Note:

High in saturated fat, best enjoyed as an occasional treat. Provides simple carbohydrates and some fiber from coconut.

Party Perfect:

These cupcakes scream tropical celebration! Ideal for summer parties, birthdays, or when you want to transport your taste buds to a beachside paradise.

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