Anyone up for a cupcake? These little coconut cream gems are all sorts of divine, and I couldn’t be more excited to finally share them with you! I’ve received so many requests for coconut cupcakes that I just had to share my go-to recipe with you, complete with a custard filling so good, it may never make it to the cupcakes…
As if that wasn’t exciting enough (do you see all those sprinkles floating around?!), I’m teaming up with my friends at Farberware for an epic Spring bakeware giveaway! If we’re going to be baking the ultimate cupcakes, we’re going to need some ultimate bakeware, and this collection has it all. So get those sprinkles out and let’s get to baking!
Let’s talk about these cupcakes first because there’s a lot to talk about and I feel like they’re a party waiting to happen! The cupcakes themselves are light and lovely with just a hint of coconut floating around. There’s coconut milk in the batter, which adds a creaminess to it, lending a beautiful crumb when baked. I also added a splash of coconut extract in there because I wanted an extra punch of flavor, but you could definitely omit it if you’re not smitten with all things coconut.
One thing your’e definitely not going to want to omit is the creamy custard filling. It’s one of those recipes that’ll have you standing over the pot with a spoon! It’s rich and luscious, and is all sorts of heaven when you bite into one of these cupcakes!
To finish these little cakelets off, I went with a whipped mascarpone frosting and I’m not one bit mad about it! I was originally going to go with whipped cream to cap off my coconut cream pie makeover/takeover situation, but I wanted something a little more substantial. Adding mascarpone to the whipped cream adds decadence, and I find it holds up a lot better. As I was making the frosting, my first instinct was to add a dab of coconut extract, but I quickly changed my game plan when I spotted the almond extract.
Just a splash of almond extract in the frosting does wonders for the entire cupcake. I LOVE when there’s layers of flavors going on in a dessert and that’s where the almond delivers. It’s not hit you over the head almond, it’s just this subtle hint that there’s so much more happening here.
The other thing I’m obsessed with in dessert is different textures, which is why I topped the cupcakes off with toasted coconut. It complements the smooth frosting beautifully and it’s one of my favorite decorating hacks, because no matter how you frost the cupcakes, they’re going to look fabulous once you pile the toasted coconut on. Not to mention the sprinkle parade about to take place!
Top them off with lots of sprinkles, edible dust and mini eggs, and you have the most darling little cakes for Easter brunch, dinner, or any Spring celebrations you have coming up!
I can’t wait to hear how you guys like them, and see your photos! Remember to tag me so I can see your bakes!
Thanks so much for reading and happy baking! xo
- 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
- 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
- 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
- Head over to Farberware for the full Ultimate Coconut Cream Cupcake recipe!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware.