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Coconut cream pie gets a sweet upgrade with fun and delicious coconut cream cupcakes! Topped with fluffy whipped frosting, chocolate candy eggs and loads of sprinkles, these cupcakes are as delicious to look at as they are to eat!
Yield:26 cupcakes
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For the Coconut Cupcakes:
1 1/4 cups all-purpose flour
1 3/4 cups cake flour
1 3/4 cups granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temperature and cut into small cubes
4 eggs
1 cup unsweetened, canned coconut milk
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
For the Custard:
3/4 cup half and half
3/4 cup whole milk
1 egg
1/4 cup + 2 tablespoons sugar
1 tablespoon + 1 teaspoon cornstarch
Pinch of salt
1 teaspoon vanilla extract or vanilla bean paste
For the Mascarpone Whipped Frosting:
8 ounces mascarpone
8 ounces heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon pure almond extract
1 cup sweetened, shredded coconut, toasted
Chocolate candy eggs, for decorating
Pastel confetti sprinkles, for decorating
For the cupcakes:
For the custard:
For the frosting:
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