Irresistible Coconut Cream Cupcakes That Steal the Show
Delightful Coconut Cream Cupcakes with fluffy texture and rich coconut flavor, perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- - Cupcake liners
- Oven
- Electric mixer
Ingredients
For the Cupcakes
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar
- 4 large Eggs room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Coconut Extract optional
- 2.5 cups All-Purpose Flour
- 2 tablespoons Cornstarch
- 2 teaspoons Baking Powder
- 0.5 teaspoon Kosher Salt
- 1 cup Milk whole or non-dairy
- 1 cup Full-Fat Coconut Milk
For the Filling
- 1 package Instant Vanilla Pudding
For the Frosting
- 8 ounces Cream Cheese softened
- 2 cups Powdered Sugar
- 1 cup Cold Heavy Cream
For Garnishing
- 1 cup Toasted Shredded Unsweetened Coconut
Instructions
Preparation Steps
- Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add 4 large eggs one at a time, mixing in 1 teaspoon of pure vanilla extract and 1 teaspoon of coconut extract afterward.
- In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt.
- Gradually mix this into the wet ingredients, alternating with 1 cup of milk until a smooth batter forms.
- Divide the batter evenly into cupcake liners, filling them about 2/3 full. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted comes out clean.
- In a bowl, whisk 1 package of instant vanilla pudding with 1 cup of full-fat coconut milk until thickened.
- Beat 8 ounces of softened cream cheese until smooth. Gradually add 2 cups of powdered sugar, mixing well.
- Whip 1 cup of cold heavy cream until stiff peaks form, then fold into the cream cheese mixture until combined.
- Once the cupcakes are cooled, scoop out the center, fill with pudding, and frost with cream cheese frosting. Garnish with toasted coconut.
Notes
Store uneaten cupcakes in an airtight container for up to 3 days or freeze unfrosted cupcakes for up to 3 months. Consider filling and frosting them a day before serving for better flavor.