Coconut cream filled coconut cupcakes with cream cheese frosting

6 servings
25 min
30 min
Very Easy


Number of serving: 6
3/4 pound unsalted butter

2 cups sugar

5 extra-large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened

3/4 cup whole milk

3/4 cup unsweetened coconut milk

1/2 vanilla bean, seeds scraped

4 large egg yolks

1/3 cup granulated sugar

3 tablespoons cornstarch

2 teaspoons coconut rum

1/2 teaspoon pure vanilla extract


  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
  • With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
  • Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
  • Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar and cornstarch in a large bowl.
  • Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract.
  • Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.


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