Best Ever Coconut Cream Pie Cupcakes

Yesterday was my dad’s birthday! I wished I could be there to celebrate with him, but as I am on the other side of the country, it is nearly impossible. Still to this day he likes to make himself an ice cream cake for his birthday. Growing up, we had ice cream cakes for most birthdays, which was awesome! However, what is a man to do with a 3-layer, 9” ice cream cake all to himself. Don’t think about it too hard, because the answer is to EAT IT!
After years of consuming his birthday cake for over a month, he kept talking about wanting to make a smaller cake! A couple years ago, I gifted him a set of 6” baking pans. Now he sends me a photo of his birthday cake every year, which I think is pretty special. I think he just needs to work on his food photography (insert emoji crying happy face!) Happy birthday day!

I am back today with these Coconut Cream Pie Cupcakes! I am so excited because I realized that I am seriously lacking cupcakes lately, and I am about to change that. Lately, out of nowhere, I have become obsessed with cream pies. Now I know I throw the term “obsessed” around here a lot, so I am trying to use it only when I mean that I am TRULY obsessed. It’s totally appropriate today and that is why I deemed these “best ever” coconut cream pie cupcakes.

The cupcake starts with a cake mix. As I told you before, I do love baked-from-scratch desserts, but sometimes a cake mix just makes sense. I added shredded coconut to the batter of these cupcakes, so the texture is a bit different than a traditional cupcake, but it totally works here. I also added a teaspoon of baking powder to help these rise a little higher.

Best Ever Coconut Cream Pie Cupcakes

Prep time 45 mins
Cook time 1 hour
Total time 1 hour 45 mins

Ingredients

Cupcakes

•     2 cups cake flour
•     2 sticks of unsalted butter, softened
•     ¾ teaspoon salt
•     1½ teaspoons baking powder
•     1½ cups sugar
•     2 egg yolks
•     1 teaspoon almond extract
•     1 vanilla bean, seeds removed
•     4 egg whites
•     ¾ cup vanilla unsweetened almond milk (I use Trader Joe's)

Coconut Custard

•     1 -14 ounce can coconut milk
•     ¼ cup almond milk
•     ⅓ cup sugar
•     1 egg yolk
•     ½ cup shredded sweetened coconut
•     2 tablespoons corn starch

Whipped Cream & Mascarpone

•     2 cups heavy cream
•     6 tablespoons powdered sugar
•     ⅔ cup mascarpone

Instructions

For the cupcakes:

1. Preheat the oven to 350 degrees. Line a muffin tin with liners
2. Sift flour, baking powder and salt into a medium bowl. In the bottom of a stand mixer fit with the paddle attachment, beat butter and sugar on medium-high until smooth. Add in vanilla bean and almond extract. Beat until combined. Add egg yolks, bean until combined.
3. Turn the mixer to low. Working in batches, add ⅓ of the flour mixture, followed by ⅓ of the milk. Repeat until combined completely. Scrap down the sides and bottom of the bowl, mix one more time to incorporate.
4. In another bowl, using a hand held mixer, whip up egg whites until medium peas form. Fold mixture into batter, make sure to not deflate the egg whites.
5. Fill muffin tins ¾ full. Bake for 23-25 minutes or until the edges are just slightly golden brown. Work in two batches. Let cool.

Coconut Custard

1. In a medium sauce pan, whisk together coconut milk, sugar and egg yolk. Turn the heat on medium and using a wooden spoon, heat mixture until it is slightly thickened and the sugar has dissolved, about five minutes.
2. In another small bowl, whisk together cornstarch and almond milk. Whisk into hot coconut milk mixture. Simmer until thickened, about five minutes.
3. Once thickened, add coconut. Let cool completely. If you need to speed the process up, place in another bowl and chill in the freezer for 20 minutes or so.

Whipped Cream

1. In a stand mixer fit with a whisk attachment add cold cream. Turn the mixer on medium high and whip until medium peaks form.
2. Add mascarpone, whip until combined. Be sure to not over mix. With the mixer on low, add powdered sugar and mix just until combined. 

Assembly:

1. Use a cupcake corer to remove the center of each cupcake
2. Transfer coconut custard to a ziplock baggie. Cut the tip off and pipe filling into center of cupcakes.
3. Transfer whipped cream to a large ziplock or pastry bag, cut the tip off and pipe whipped cream mixture onto cupcakes.
4. Garnish with coconut.
5. Chill for 20 minutes before serving.

Best Ever Coconut Cream Pie Cupcakes #Best #Ever #Coconut #Cream #Pie #Cupcakes Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A Crowd, Dessert Recipes Peach, Dessert Recipes Simple, Dessert Recipes Best, Dessert Recipes Fall, Dessert Recipes Chocolate, Dessert Recipes For Summer, Dessert Recipes Videos, Dessert Recipes No Bake, Dessert Recipes Fancy,