Description
Coconut Cream Pie Cupcakes are a tropical delight that combines the rich, creamy flavors of coconut with a light, moist cupcake. Topped with luscious coconut cream frosting and sprinkled with toasted coconut flakes, these treats are perfect for summer gatherings or cozy nights at home. Indulging in these cupcakes feels like taking a sweet escape to a sun-soaked beach, making them an irresistible dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup shredded unsweetened coconut
- 1 tsp vanilla extract
- 1 cup coconut cream
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and sugar until well combined.
- In another bowl, mix melted butter, eggs, coconut milk, vanilla extract, and shredded coconut until smooth.
- Combine the wet ingredients into the dry mixture and stir gently until just blended.
- Fill each cupcake liner two-thirds full and bake for 18-20 minutes or until golden brown.
- While cooling, whip together coconut cream and powdered sugar for frosting.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg