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Coconut Cream Cupcakes

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Coconut Cream Cupcakes! One of my all-time flavours is coconut, and if it’s yours too then you’ll love these creamy coconut cupcakes!

Coconut Cream Cupcakes

Coconut Cream Cupcakes

Coconut Cream Cupcakes

Vanilla coconut cupcakes with coconut pastry cream filling, coconut frosting and toasted coconut on top.

Serves 20

5 from 1 vote
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Prep: 40 minutes
Cook: 1 hour
Total: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Calories: 5428kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g plain flour, all-purpose
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream milk, whole
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1/2 cup / 70 g Toasted shredded coconut to decorate
  • 1/2 cup / 70 g desiccated coconut

Coconut Cream

  • 4 tbsp / 4 tbsp custard powder, you may use corn starch in it’s place
  • 4 tbsp / 4 tbsp sugar
  • 2 cups / 500 ml coconut milk
  • 3 tbsp / 3 tbsp thickened cream, optional
  • 2 tbsp / 2 tbsp unsalted butter, optional
  • 1 tbsp / 1 tbsp vanilla bean paste or extract

Frosting

  • 1 batch / 1 batch of fluffy vanilla buttercream frosting
  • 1 tsp / 1 tsp coconut essence


Instructions

Coconut Cream

  • Add the custard powder and sugar into a large microwave safe bowl and mix with a whisk to combine. Slowly stir in milk while whisking. Microwave for 1 min at a time, mixing each time until it thickens. If you feel it’s too thick add about ¼ cup of milk and mix it in. Run it through a sift and add vanilla. Mix in well, cover with plastic wrap directly on the custard and chill for an hour.
  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add coconut milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with desiccated coconut. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • While your cupcakes are baking, and cooling prepare the buttercream frosting by mixing together the frosting and coconut essence until well combined.
  • Fit the end of a piping bag with a Wilton 6B star tip. Frost in a swirl. Finish with a sprinkle of toasted shredded coconut.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 5428kcal
Carbonhydrates: 461g
Protein: 79g
Fat: 376g
Saturated Fat: 286g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 831mg
Sodium: 3052mg
Potassium : 2256mg
Fiber: 19g
Sugar : 54g
Vitamin A: 4214IU
Vitamin C: 5mg
Calcium: 1231mg
Iron: 43mg
Nutrition Disclosure
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5 from 1 vote (1 rating without comment)

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