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Coconut Cream Pie Cupcakes

These moist and flavorful cupcakes are a delightful twist on the classic coconut cream pie, topped with a creamy frosting and coconut mousse.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
Frosting Ingredients
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup coconut mousse (store-bought or homemade)
  • Additional shredded coconut for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter until creamy. Add eggs, coconut milk, and vanilla extract, mixing until well combined.
  4. Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in shredded coconut.
Baking
  1. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool completely.
Frosting and Topping
  1. In a separate bowl, whip the heavy cream until stiff peaks form. Then fold in softened cream cheese and powdered sugar until fully mixed.
  2. Pipe or spread the cream cheese whipped cream over the cooled cupcakes.
  3. Top each cupcake with a dollop of coconut mousse and sprinkle with additional shredded coconut.

Notes

Make sure your butter and cream cheese are softened to room temperature for easy mixing. For extra coconut flavor, toast the shredded coconut before using it. Don’t overmix the batter for light and fluffy cupcakes.