Coconut Cream Cupcakes

Ingredients

CUPCAKES

• 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

CUSTARD FILLING

• 1 (13.5-oz. can) full-fat coconut milk
• 1 (3.4-oz.) package instant vanilla pudding

FROSTING & ASSEMBLY

• 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

Directions

• CUPCAKES
  1. Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners.
  2. In 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.
  3. In 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.
  4. Fill 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.
• CUSTARD FILLING
  1. In 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.
  2. Using 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.
  3. Using 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.)
• FROSTING & ASSEMBLY
  1. In 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.
  2. Reduce 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.
  3. Pipe or spoon frosting onto cupcakes. Sprinkle with coconut.