💬Featured Comment: “I just made these coconut cream cupcakes from Amy Cakes for guests this weekend and they are AMAZING! They look just like the photo & taste fabulous. The whipped cream topping makes them the perfect dessert for hot weather.” — Karen S.
🎥 Quick Step by Step Video
A short step-by-step video demonstrates key techniques for these coconut cream cupcakes, including poking and drizzling the cream of coconut and piping the stabilized whipped cream. Search the recipe title on your preferred video platform to view the tutorial.
⭐ An Easy and Delicious Bakery Recipe
These made-from-scratch coconut cream cupcakes deliver tender, moist, buttery cake with an indulgent cream of coconut soak and a light, stabilized whipped cream frosting. The batter is simple to mix by hand using the two-bowl method—no stand mixer required—making this an accessible recipe for home bakers. A final sprinkle of toasted or untoasted coconut flakes adds texture and visual appeal.
📋 How to Make Them
The recipe uses the two-bowl method: sift and whisk the dry ingredients in one bowl, whisk the wet ingredients in another, combine, then stir in melted butter. After baking, poke holes in each warm cupcake and spoon in cream of coconut so it soaks into the crumb. Top with a stabilized whipped cream and toasted coconut for a light, refreshing dessert that holds up well for serving.
🥥 The Flavors of Pure Coconut
Pure coconut flavor comes from a small amount of coconut extract included in both the cake batter and the whipped cream. This enhances the natural coconut notes without overpowering the buttery cake. Desiccated coconut flakes provide a refined look and pleasant texture, but coconut chips or shredded coconut also work well depending on the texture you prefer.
👩🏻🍳 How to Stabilize Whipped Cream Frosting
Traditional whipped cream can deflate or weep over time. This recipe uses a simple stabilizing technique so the whipped cream stays airy and firm for at least two days when refrigerated. The method involves whipping heavy cream to stiff peaks, then incorporating a dry thickener carefully so the texture remains light but stable. This allows you to prepare the frosting in advance without worry.
The Secret Bakery Ingredient
The stabilizer used here is Instant Clearjel, a pantry ingredient professional bakers often use. Instant Clearjel is a modified starch that thickens and stabilizes fillings and frostings more smoothly than regular cornstarch. When whisked into dry sugar before being added to whipped cream, it prevents clumping and gives the frosting structure without affecting flavor. If you are unfamiliar with Instant Clearjel, use it exactly as directed: mix thoroughly with dry ingredients first, then add to the whipped cream.
💭 Frequently Asked Questions
Can I substitute Instant Clearjel?
Instant Clearjel is recommended for its texture and stability; other substitutes may change the result. Vanilla instant pudding mix can sometimes be used in certain recipes as a partial substitute, but results vary. If you want alternatives for stabilizing whipped cream, test small batches first.
Can this recipe be made as a cake?
This recipe is optimized for cupcakes. Converting it to a layered cake would require adjustments in baking time and possibly ingredient proportions; a dedicated cake version will be shared separately in the future.
How should I store these cupcakes?
Because the frosting is whipped cream, refrigerate cupcakes in an airtight container until serving. Unfrosted cupcakes freeze well if wrapped tightly; thaw in the refrigerator before frosting.
This recipe produces an elegant coconut cupcake that’s surprisingly easy to make, even for beginner bakers. I hope you try it and enjoy the bright coconut flavor paired with a light, stabilized whipped cream!
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Easy Coconut Cream Cupcakes with Whipped Cream Frosting
Summary: Made-from-scratch coconut cream cupcakes that are tender, moist, and buttery. The batter comes together quickly by hand. Cupcakes are soaked with cream of coconut, frosted with stabilized whipped cream, and finished with lightly toasted coconut flakes.
Servings: 17 cupcakes
Prep Time: 10 mins | Cook Time: 16 mins
Equipment
- 2-ounce scoop or 1/4 cup measuring scoop
- Cupcake liners and cupcake tins
- Silicone pastry brush
- Mixing bowls and whisk
- Disposable or reusable pastry bag and round tip for piping (optional)
- Kitchen scale for best accuracy (recommended)
Ingredients
Dry Ingredients
- 200 grams (1 1/2 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons Instant Clearjel (instant starch)
- 200 grams (1 cup) sugar
Wet Ingredients
- 1 large egg
- 2 egg whites
- 3/4 cup buttermilk
- 1/4 cup water
- 3/4 cup vegetable oil
- 1 tablespoon pure coconut extract
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
Other Cake Ingredients
- 3 ounces (3/4 stick) salted butter, melted
- 1 to 1 1/4 cups cream of coconut, stirred until smooth
Stabilized Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure coconut extract
- 75 grams (2/3 cup) powdered sugar
- 1 tablespoon Instant Clearjel
Topping
- 2 cups unsweetened desiccated coconut flakes (toasted and untoasted combined), divided
Instructions
Make Coconut Cream Cupcakes
- Preheat oven to 335°F (170°C). Line cupcake tins with 17 liners.
- Sift and whisk the dry ingredients together in a large bowl until well blended.
- Whisk the wet ingredients in a separate bowl until smooth and combined.
- Melt the salted butter and let it cool slightly.
- Pour the wet ingredients into the dry ingredients and whisk until incorporated. Add the melted butter and whisk until the batter is smooth and glossy.
- Scoop batter into liners using a 2-oz scoop or 1/4 cup measure. Let the filled tins sit for 5 minutes to allow the Instant Clearjel to begin thickening the batter.
- Bake on the middle or upper rack: 8 minutes at 335°F, then reduce the oven to 300°F without opening and bake another 6–8 minutes. A toothpick inserted should come out mostly clean; a few moist crumbs are fine, but not wet batter.
- While cupcakes are hot, poke holes through to the bottom using a paring knife about 1/4 to 1/2 inch apart. Spoon a total of 1 tablespoon cream of coconut onto each cupcake in two passes (about 1/2 tablespoon, spread, then another 1/2 tablespoon) so it soaks in evenly.
- If not frosting immediately, wrap the cupcakes in the tin at room temperature overnight or freeze unfrosted for up to a week. Thaw before frosting.
Make Stabilized Whipped Cream Frosting
- Whisk powdered sugar and Instant Clearjel together to blend evenly.
- Whip heavy cream with vanilla and coconut extract to stiff peaks (using a stand or handheld mixer).
- On low speed, slowly add the powdered sugar/clearjel mixture until incorporated. The mixture will thicken instantly. Chill until ready to pipe.
Make Toasted Coconut
- Preheat oven to 350°F (175°C).
- Spread 1 cup coconut flakes on a parchment-lined sheet pan and toast 1–2 minutes until just golden around the edges—watch carefully to avoid burning.
- Mix the toasted coconut with the remaining cup of untoasted flakes and cool completely.
Decorate and Serve
- Pipe a medium-sized swirl of stabilized whipped cream onto each cooled cupcake, then press the cooled coconut flakes gently into the frosting.
- Serve immediately or refrigerate until serving. Enjoy!
Notes
- Instant Clearjel benefits: whisk it with dry ingredients first to avoid clumps. It’s a convenient thickener and stabilizer for bakers.
- Use cream of coconut (sweetened) for soaking the cupcakes—not to be confused with unsweetened coconut cream. Shake or stir the cream of coconut until smooth before using.
- If you use sweetened shredded coconut for topping, consider reducing powdered sugar in the frosting slightly to taste.
Author: Amy
Calories: Approximately 465 kcal per cupcake (estimate).
Latest related story: Coconut Cream Cupcakes Web Story (search by title to view the visual summary).