Coconut Cream Cupcakes
Every bit of these Coconut Cream Cupcakes is made from scratch and absolutely delicious. They have a moist, yellow cake based that’s filled with homemade coconut cream pie filling and topped with an exceptionally creamy layer of Swiss meringue buttercream.
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Main Ingredients Needed for Coconut Cream Cupcakes
- sour cream
- coconut milk
How to Make This Recipe (Step-by-Step)
1. Make the cupcakes. Scoop out the middle of each.
I used a melon baller, but they do have tools specifically for coring cupcakes.
2. Make the custard filling.
Whisk together the egg yolks and cornstarch, and then temper the egg yolk mixture with the coconut milk over the stove.
3. Fill the cupcakes with the custard.
I didn’t bother to replace the “tops” of the cupcakes. I just filled them up and piped on the frosting.
4. Make the Swiss meringue buttercream.
Whisk the egg whites and sugar in a bowl over boiling water. Once the sugar dissolves, whisk them at high speed until stiff peaks form. Add pieces of butter until the frosting forms.
5. Pipe on the buttercream and top with a coconut candy for garnish.
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