Description
These coconut cream pie cupcakes are soft, filled with coconut cream, and topped with fluffy coconut frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter
- 3/4 cup sugar
- 1 1/2 tbsp vegetable oil
- 2 tsp coconut extract
- 2 eggs
- 1/2 cup + 2 tbsp milk
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup milk
- 1 tbsp butter
- 1 tsp coconut extract
- 1/2 cup flaked coconut
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 tsp coconut extract
- 2–3 tbsp milk
- toasted coconut
Instructions
- Preheat oven and prepare cupcake pan
- Mix dry ingredients
- Cream butter sugar oil and extract
- Add eggs one at a time
- Alternate dry ingredients and milk
- Bake cupcakes and cool completely
- Prepare filling on stovetop
- Combine filling with egg yolks and cook again
- Add butter coconut and cool
- Make frosting by mixing ingredients
- Core cupcakes and add filling
- Frost cupcakes and top with coconut
Notes
- Do not overmix batter
- Cool filling before use
- Store in refrigerator for best freshness
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 466
- Sugar: 47
- Sodium: 136
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 87