Coconut Cream Cupcakes Recipe posted by Staff Writer Pin Share Tweet Email 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. Dixie Crystals sponsors this post. All thoughts and opinions are my own. BE SURE TO CHECK OUT ALL OF MY RECIPES ON THE DIXIE CRYSTALS WEBSITE! Main Ingredients Needed for Coconut Cream Cupcakes butter oil sugar eggs milk sour cream flour coconut milk half-and-half coconut 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. Ready to make this recipe? CLICK OVER TO DIXIE CRYSTALS TO GET THIS RECIPE Looking for More Coconut? I got you covered. Calling all cupcake fans! Bourbon Cupcakes with Bacon, Maple & Vanilla Coconut Cream Pie Coconut Cream Filled Eggs Pina Colada Birthday Cake
