Coconut Cream Cupcakes Recipe

Name: Coconut Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 paper baking cups; 1 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 teaspoon pure vanilla extract; 2/3 cup low-fat coconut milk; 3/4 cup heavy cream, plus; 2 tablespoons confectioners' sugar, beaten to firm peaks; 1/3 cup coconut, shavings toasted, for garnish; coconut custard recipe; 3 1/2 tablespoons cornstarch; 1/2 cup sugar; 1/4 teaspoon salt; 1 1/4 cups whole milk; 1 cup low-fat coconut milk; 3 large egg yolks; 1 tablespoon unsalted butter

Servings: persons

12 paper baking cups
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup low-fat coconut milk
3/4 cup heavy cream, plus
2 tablespoons confectioners' sugar, beaten to firm peaks
1/3 cup coconut, shavings toasted, for garnish
coconut custard recipe
3 1/2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk
1 cup low-fat coconut milk
3 large egg yolks
1 tablespoon unsalted butter

1
Cup Cake Cooking Directions:
2
Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
3
Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
4
Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
5
Coconut Custard Directions:
6
Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.

1105

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 paper baking cups, 1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Coconut Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Cupcakes

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