These Coconut Cupcakes with Custard Filling are a delightful treat, perfect for coconut lovers and those who enjoy a rich, creamy dessert. The fluffy, moist coconut-flavored cupcakes are filled with a smooth and velvety coconut custard and topped with sweetened shredded coconut for an added texture and flavor. These cupcakes are perfect for any occasion, from family gatherings to special celebrations!
Why You’ll Love This Recipe
- Moist and Fluffy Cupcakes: The cupcakes have a soft, airy texture thanks to whipped egg whites, creating a perfect base for the rich custard filling.
- Coconut Creaminess: With both coconut milk in the batter and the custard filling, these cupcakes are packed with coconut flavor in every bite.
- Indulgent Custard Filling: The custard filling is smooth, rich, and perfectly complements the cupcakes, creating a decadent treat.
- Customizable: You can adjust the sweetness or flavor by adding a touch of vanilla extract or using a different topping like toasted almonds.
Ingredients
For the Cupcakes (Makes 10):
- 4 large eggs (separated, yolks and whites divided)
- 30 g whole milk
- 50 g unsweetened canned coconut milk (full-fat)
- 30 g vegetable oil (neutral flavor)
- 60 g cake flour (sifted)
- 30 g granulated sugar
For the Custard Sauce:
- 2 egg yolks
- 90 g whole milk
- 75 g unsweetened canned coconut milk (full-fat)
- 15 g granulated sugar
- 15 g cornstarch
- 100 g heavy cream (chilled)
For the Topping:
- Sweetened shredded coconut
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Cupcake Batter:
- Preheat the Oven: Line 10 cupcake molds with paper liners. Preheat the oven to 120°C (250°F) and position the rack in the middle.
- Separate the Eggs: Separate the 4 eggs. Refrigerate the egg whites for later use. Use 2 of the egg yolks for the custard sauce and save the rest for scrambled eggs or other recipes.
- Mix Wet Ingredients: In a bowl, whisk together 30g whole milk, 50g coconut milk, and 30g vegetable oil until fully emulsified (without oil streaks).
- Add Cake Flour: Sift 60g cake flour into the liquid mixture and stir until just combined.
- Whip Egg Whites: Beat the 4 egg whites with an electric mixer until foamy. Gradually add 30g granulated sugar and continue to whip until soft peaks form (the tips should curl slightly when lifting the whisk).
- Fold in the Egg Whites: Gently fold ⅓ of the whipped egg whites into the egg yolk mixture. Then, fold in the remaining egg whites until no streaks remain in the batter.
- Fill the Molds: Pipe or spoon the batter into the cupcake molds, filling them about ¾ full. Bake in the preheated oven for 60 minutes, or until the cupcakes are fully baked and lightly golden. Let them cool completely, then poke a small hole in the center of each cupcake with a chopstick.
Make the Custard Filling:
- Prepare the Custard Mixture: In a bowl, whisk together 2 egg yolks and 75g coconut milk. Sift in 15g cornstarch and mix until smooth.
- Heat the Milk: In a saucepan, heat 90g whole milk and 15g sugar until boiling.
- Combine Milk and Egg Mixture: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens (~3 minutes).
- Strain and Chill: Strain the custard through a fine mesh sieve into a clean bowl. Cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Chill in the fridge for at least 1 hour.
Assemble the Cupcakes:
- Whip the Cream: Whip 100g heavy cream to stiff peaks.
- Mix the Custard and Cream: Beat the chilled custard until smooth and fold in the whipped cream gently until fully incorporated.
- Fill the Cupcakes: Pipe the custard filling into the holes you made in the cupcakes, filling them generously.
- Add the Topping: Sprinkle sweetened shredded coconut on top of the filled cupcakes for a lovely, finishing touch.
Serve:
- Enjoy: Serve these coconut-filled, custard-topped cupcakes as a delightful dessert or treat for your next gathering!
Servings and Timing
- Servings: 10 cupcakes
- Prep Time: 30 minutes
- Bake Time: 60 minutes
- Custard Cooling Time: 1 hour
- Total Time: 2 hours 30 minutes (including cooling)
Variations
- Vegan Version: Use non-dairy egg replacements like aquafaba (chickpea brine) for the egg whites, and substitute the heavy cream with coconut cream or another plant-based cream.
- Fruit Variation: Add diced tropical fruits like pineapple or mango into the batter for added flavor.
- Nutty Topping: Add chopped toasted almonds or shredded coconut to the topping for extra crunch.
Storage/Reheating
- Storage: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.
- Reheating: These cupcakes are best served chilled, but you can reheat them gently in the microwave if desired.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can prepare the cupcakes the day before and refrigerate them until ready to fill with custard.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the custard filling. Just wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw in the fridge before filling with custard.
Can I use regular milk instead of coconut milk?
Yes, regular milk can be used as a substitute, but the coconut milk gives the cupcakes a rich, tropical flavor.
Can I make the custard ahead of time?
Yes, you can prepare the custard a day in advance and store it in the fridge until you’re ready to fill the cupcakes.
Can I add flavorings to the custard?
Yes! You can infuse the custard with vanilla, almond extract, or citrus zest to customize the flavor profile.
Conclusion
These Coconut Cupcakes with Custard Filling are a deliciously indulgent yet light treat that will transport your taste buds to a tropical paradise. With the fluffy cupcakes, creamy coconut custard, and sweet shredded coconut topping, every bite is pure bliss. Perfect for special occasions or as an everyday treat, this recipe will surely impress anyone who tries it!
Print
Coconut Cupcakes with Custard Filling
- Total Time: 2 hours 30 minutes
- Yield: 10 cupcakes
- Diet: Vegetarian
Description
These Coconut Cupcakes with Custard Filling are a delightful treat, perfect for coconut lovers and those who enjoy a rich, creamy dessert. The fluffy, moist coconut-flavored cupcakes are filled with a smooth and velvety coconut custard and topped with sweetened shredded coconut for an added texture and flavor. These cupcakes are perfect for any occasion, from family gatherings to special celebrations!
Ingredients
For the Cupcakes (Makes 10):
4 large eggs (separated, yolks and whites divided)
30 g whole milk
50 g unsweetened canned coconut milk (full-fat)
30 g vegetable oil (neutral flavor)
60 g cake flour (sifted)
30 g granulated sugar
For the Custard Sauce:
2 egg yolks
90 g whole milk
75 g unsweetened canned coconut milk (full-fat)
15 g granulated sugar
15 g cornstarch
100 g heavy cream (chilled)
For the Topping:
Sweetened shredded coconut
Instructions
- Make the Cupcake Batter:
- Preheat the oven to 120°C (250°F) and line 10 cupcake molds with paper liners.
- Separate the eggs. Refrigerate the egg whites for later use. Use 2 egg yolks for the custard and save the rest for other recipes.
- Mix 30g whole milk, 50g coconut milk, and 30g vegetable oil in a bowl until emulsified.
- Sift 60g cake flour into the liquid mixture and stir until just combined.
- Beat the 4 egg whites with an electric mixer until foamy. Gradually add 30g sugar and whip until soft peaks form.
- Gently fold ⅓ of the egg whites into the egg yolk mixture, then fold in the rest until no streaks remain.
- Fill the cupcake molds about ¾ full with batter and bake for 60 minutes or until lightly golden. Let cool completely, then poke a small hole in the center of each cupcake.
- Make the Custard Filling:
- Whisk together 2 egg yolks and 75g coconut milk. Sift in 15g cornstarch and mix until smooth.
- Heat 90g whole milk and 15g sugar in a saucepan until boiling.
- Slowly pour the hot milk into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat until thickened, about 3 minutes. Strain into a clean bowl, cover with plastic wrap, and chill for at least 1 hour.
- Assemble the Cupcakes:
- Whip 100g heavy cream to stiff peaks. Beat the chilled custard until smooth and fold in the whipped cream.
- Pipe the custard into the holes in the cupcakes.
- Sprinkle sweetened shredded coconut on top of the cupcakes as a finishing touch.
- Serve:
- Serve these coconut-filled, custard-topped cupcakes as a delightful treat for your next gathering!
Notes
- For a vegan version, use non-dairy egg replacements and substitute coconut cream for heavy cream.
- Add tropical fruits like pineapple or mango to the batter for extra flavor.
- Top with toasted almonds or additional shredded coconut for a crunchy finish.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
