When summer rolls around, my kitchen transforms into a little slice of paradise. And there’s one dessert that always transports me straight to the beaches of Florida, under a swaying palm tree Coconut Cream Pie Cupcakes. These golden gems were inspired by my grandmother’s coconut cream pie, a summer staple in our family. But I wanted something a bit more playful, perfect for picnics and gatherings: enter the cupcake version!
This recipe combines the creamy, dreamy filling of a classic coconut pie with the soft, fluffy joy of a cupcake. Each bite is a mini tropical getaway. Whether you’re hosting a garden party or craving a sunny pick-me-up, these cupcakes are the answer.
Table of Contents
Why You’ll Love These Coconut Cream Pie Cupcakes
- Tropical Flavor Explosion – Sweet coconut, velvety cream, and vanilla make every bite a dream.
- Perfect for Parties – Easy to transport and a guaranteed crowd-pleaser.
- Creamy & Fluffy – The contrast of soft cake and rich filling is irresistible.
- Made for Summer – Light, refreshing, and no need to fuss with a pie crust!
For another summery dessert with a creative twist, don’t miss the delightful Heart Cake – Bake Love into Every Slice.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but recommended)
- ½ cup full-fat coconut milk (shake well)
- ½ cup sour cream
- Looking for alternative flavor inspirations? Check out these vibrant Purple Yam Cookies – Filipino Ube Desserts for a twist in color and taste!
For the Coconut Cream Filling:
- 1 ½ cups whole milk
- ½ cup full-fat coconut milk
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 3 large egg yolks
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Toasted coconut flakes (for garnish)
Instructions
Step 1: Make the Cupcakes
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Extracts: Add eggs one at a time, beating after each addition. Mix in vanilla and coconut extract.
- Combine: Add the dry ingredients in batches, alternating with coconut milk and sour cream, beginning and ending with flour.
- Bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Coconut Cream Filling
- Mix Base: In a saucepan over medium heat, whisk together milk, coconut milk, sugar, and salt. Heat until steaming but not boiling.
- Temper Eggs: In a bowl, whisk egg yolks and cornstarch. Slowly add a bit of the hot milk mixture to the eggs to temper, whisking constantly.
- Cook to Thicken: Return everything to the saucepan and cook, stirring constantly until thickened (about 5–7 minutes).
- Finish: Remove from heat, stir in vanilla and shredded coconut. Let cool completely.
Step 3: Fill the Cupcakes
- Using a paring knife or cupcake corer, cut a small well in the center of each cupcake.
- Fill each cupcake with about a tablespoon of coconut cream filling.
Step 4: Whipped Cream & Garnish
- Beat cold heavy cream, sugar, and vanilla until stiff peaks form.
- Pipe or dollop whipped cream onto each cupcake.
- Top with toasted coconut flakes.
For decorating inspiration, especially if you’re making these for events, see the Graduation Cupcake Decorating Guide for festive ideas.
Tips & Variations
- Make Ahead: You can bake the cupcakes and prepare the filling a day in advance. Just assemble before serving.
- Toasted Coconut: To toast coconut, spread it on a baking sheet and bake at 300°F (150°C) for 5–7 minutes until golden.
- Add Crunch: For texture, add crushed vanilla wafers or graham crackers on top.
- Dairy-Free Version: Use dairy-free butter, coconut cream, and a plant-based whipped topping.
The Secret to Irresistible Coconut Cream Pie Cupcakes
Want to know the magic ingredient? It’s the full-fat coconut milk. That creamy richness adds depth to both the cupcake and the filling. Don’t skimp—shake that can and pour it in with confidence.
Another tip from my Nonna: always toast your coconut. It brings out that nutty flavor and makes these cupcakes sing.
Pairing Idea
Serve these coconut cream pie cupcakes with:
- A chilled mango iced tea
- Fresh tropical fruit like pineapple and kiwi
- A light summer salad with a coconut-lime vinaigrette
Reader FAQs
Can I freeze these cupcakes?
Yes, but freeze them without the whipped topping. Wrap tightly and store up to 3 months.
Can I use canned whipped cream?
Sure, but freshly whipped cream tastes so much better and holds its shape longer.
Can I make this into a full cake?
Absolutely! Just double the recipe and use a 9×13-inch pan. Layer with coconut cream and top with whipped cream.
Let’s Bake Together!
These Coconut Cream Pie Cupcakes aren’t just a dessert—they’re a celebration of summer, sunshine, and sweet memories. I hope you try this recipe and feel the joy that comes from baking something so comforting and fun.
Did you make them? Tag your photos with #CoconutCreamJoy or drop your twist in the comments—I’d love to hear how you made them your own!
Coconut Cream Pie Cupcakes
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup coconut milk or regular milk
- 1/2 cup shredded sweetened coconut
Filling
- 1 3.4 oz box instant coconut or vanilla pudding
- 1 1/2 cups cold milk
Topping
- 1 1/2 cups whipped cream or whipped topping
- 1/2 cup toasted shredded coconut
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk, mixing just until combined. Fold in shredded coconut.
- Fill cupcake liners 2/3 full and bake 18–22 minutes, until golden and springy. Cool completely.
- Mix pudding and milk until thickened. Cut small holes in cupcakes and fill with pudding.
- Top with whipped cream and sprinkle with toasted coconut.
Notes
Conclusion
If you’re looking for a treat that captures the carefree vibe of summer in every bite, Coconut Cream Pie Cupcakes are it. These little beauties blend everything we love about classic coconut cream pie—rich filling, fluffy whipped topping, and that irresistible toasted coconut crunch—into a perfectly portable dessert. Whether you’re hosting a backyard barbecue, packing a picnic, or just indulging your sweet tooth, these cupcakes are guaranteed to make it feel like summer no matter the season.
Baking these reminds me of summers spent in my grandmother’s kitchen, where coconut was always a flavor of joy and sunshine. Now, I pass that feeling on to you, one cupcake at a time.
So go ahead, whip up a batch, share them with friends, or keep them all to yourself—I won’t tell! And don’t forget to come back and tell me how yours turned out.
