Ingredients
1 c. (2 sticks) unsalted butter, softened
1 1/2 c. (300 g.) granulated sugar
3 large eggs
1 tbsp. pure vanilla extract
1/2 tsp. coconut extract (optional)
2 c. (240 g.) all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. (170 ml.) milk
1 (13.5-oz. can) full-fat coconut milk
1 (3.4-oz.) package instant vanilla pudding
6 oz. (170 g.) cream cheese, room temperature
2/3 c. (75 g.) powdered sugar
1 1/2 c. (340 ml.) cold heavy cream
Pinch of kosher salt
3/4 c. (40 g.) toasted shredded unsweetened coconut
Preparation
Step 1Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners.Step 2In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and coconut extract, if using, and mix until combined.Step 3In another large bowl, whisk flour, cornstarch, baking powder, and salt. Add half of dry ingredients to butter mixture and beat until just combined. Pour in milk and beat until incorporated. Add remaining dry ingredients and beat until just combined.Step 4Fill prepared cups three-quarters full with batter. Bake until slightly golden on top and a tester inserted into the center comes out clean, about 25 minutes. Transfer cupcakes to a wire rack and let cool completely.
Step 1In a medium bowl, whisk milk and pudding mix until no lumps remain. Let firm up at room temperature 5 minutes, then refrigerate until ready to use.Step 2Using a melon baller or teaspoon, scoop out the center of each cupcake to create a well about 1" deep. Cut off tops of removed pieces of cupcake and reserve; reserve remaining pieces of cupcake for another use.Step 3Using a small spoon or piping bag, fill each cupcake with pudding mixture. Close with reserved top pieces from each cupcake. (This will make them easier to frost.)
Step 1In the large bowl of stand mixer fitted with the whisk attachment (or in a large bowl using electric mixer), beat cream cheese on medium-high speed until creamy and smooth, about 1 minute. Add powdered sugar and beat, scraping down sides of bowl with a spatula, until no lumps remain.Step 2Reduce mixer speed to low and add cream in a slow, steady stream. Add salt and beat on high speed until stiff peaks form, about 2 minutes more.Step 3Pipe or spoon frosting onto cupcakes. Sprinkle with coconut.
As for the cream filling, we think we may have stumbled upon our new favorite 2-ingredient dessert: instant vanilla pudding made with canned coconut milk. Sweet, coconutty, and super-creamy, we’d happily eat it plain. You’ll likely have 1/2 to 3/4 cup left over from this recipe, perfect for making a personal trifle with the remaining cake scooped from the center of the cupcakes! To top it all off we have a light, slightly tangy whipped cream frosting that’s surprisingly stable thanks to the addition of softened cream cheese. Finished with a healthy dusting of toasted coconut, we think this easy dessert comes pretty close to its inspiration. Made this? Let us know how it went in the comment section below!
