Coconut Cream Pie Cupcakes Recipe

🧁 Ingredients

For the Cupcakes:

• 1¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 6 tbsp unsalted butter
• ¾ cup sugar
• 1½ tbsp vegetable oil
• 4 tsp coconut extract
• 2 large eggs
• 150 ml milk

For the Coconut Cream Filling:

• 2 egg yolks
• 6 tbsp sugar
• 1½ tbsp cornstarch
• 1 cup milk
• 1 tbsp salted butter
• ½ cup sweetened flaked coconut

For the Frosting:

• ½ cup salted butter
• ½ cup shortening
• 4 cups powdered sugar
• 3 tbsp milk
• Additional shredded coconut for garnish

👩‍🍳 Instructions

1. Bake the cupcakes: Cream butter, sugar, oil, and coconut extract. Add eggs, then dry ingredients alternately with milk. Bake at 350°F (175°C) for 15–18 minutes.
2. Make the filling: Cook egg yolks, sugar, cornstarch, and milk until thick. Stir in butter and coconut. Chill.
3. Prepare frosting: Beat butter and shortening, add powdered sugar and milk until fluffy.
4. Assemble: Core cooled cupcakes, fill with coconut cream, frost generously, and sprinkle with shredded coconut.