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Creamy Coconut Cream Nest Cupcakes

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These Creamy Coconut Cream Nest Cupcakes offer a tropical twist with a luscious coconut cream filling and toasted coconut topping, perfect for easy homemade desserts that delight both kids and adults.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) full-fat coconut milk
  • 1 cup (240ml) heavy cream, chilled
  • 4 oz (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut extract (optional)
  • ¾ cup (60g) unsweetened shredded coconut, toasted
  • Optional: mini chocolate chips or edible flowers for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden brown. Transfer to a plate to cool.
  3. Sift together the flour, baking powder, and salt in a bowl and set aside.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla extract, scraping down the sides as needed.
  6. Alternately add the flour mixture and coconut milk in three parts, beginning and ending with the flour mixture. Mix gently until just combined.
  7. Spoon batter evenly into the cupcake liners, filling each about two-thirds full. Smooth the tops lightly.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Whip the chilled heavy cream until soft peaks form. In a separate bowl, beat the cream cheese with powdered sugar, vanilla extract, and coconut extract until smooth.
  10. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  11. Create a shallow well in the center of each cooled cupcake using a small spoon or piping bag. Fill the wells generously with the coconut cream mixture.
  12. Sprinkle toasted coconut over the cream filling and optionally garnish with mini chocolate chips or edible flowers.
  13. Refrigerate the cupcakes for at least 30 minutes before serving to let the cream set.

Notes

[‘Use softened butter for best creaming results.’, ‘Do not overmix the batter to avoid tough cupcakes.’, ‘Toast shredded coconut on medium heat and stir constantly to prevent burning.’, ‘Chill the bowl and beaters before whipping cream for fluffier results.’, ‘Use a melon baller or small spoon to create cupcake wells gently.’, ‘Prepare the coconut cream filling and toast coconut while cupcakes bake and cool to save time.’, ‘For dairy-free versions, substitute heavy cream and cream cheese with coconut-based alternatives.’, ‘For gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum.’]

Nutrition

Keywords: coconut cupcakes, creamy coconut cream, toasted coconut, easy homemade desserts, tropical cupcakes, coconut cream filling

Find it online: https://breezybake.com/creamy-coconut-cream-nest-cupcakes-recipe-perfect-for-easy-homemade-desserts/