Description
Pillowy soft coconut cupcakes filled with a silky vanilla custard center and topped with a cloud of shredded coconut — melt-in-your-mouth tropical bliss!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup coconut milk
- ½ cup sour cream or yogurt
- 1 tsp vanilla extract
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup whole milk (for custard)
- 2 egg yolks (for custard)
- ¼ cup sugar (for custard)
- 1 tbsp cornstarch (for custard)
- 1 tsp vanilla extract (for custard)
- 1 tbsp butter (for custard)
- ½ cup whipped cream or sweetened whipped topping (for topping)
- ¼ cup shredded coconut (for garnish, lightly toasted optional)
Instructions
- In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk while whisking.
- Cook over medium heat, stirring constantly until thickened (about 5 minutes).
- Remove from heat, stir in vanilla and butter, then let cool completely. Cover and chill while you bake the cupcakes.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in vanilla, coconut milk, and sour cream.
- Gradually add dry ingredients. Stir in shredded coconut until just combined.
- Divide batter evenly among liners (¾ full).
- Bake for 18–20 minutes or until tops spring back when touched. Cool completely before filling.
- Using a piping tip or the back of a spoon, make a small hole in each cupcake center.
- Fill with chilled custard using a piping bag.
- Swirl a small amount of whipped cream on top, then sprinkle with shredded or toasted coconut.
Notes
- Ensure the custard is completely chilled before filling the cupcakes.
- For a richer flavor, use sweetened shredded coconut.
- Lightly toasting the coconut garnish adds extra flavor.
- Prep Time: 25 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg