Coconut Cream Cupcakes

Better Than Grandma’s by Justin Ellen

Your grandma’s recipes have met their match.

Inspired by the Nana who first made Justin Ellen fall in love with baking, Better Than Grandma’s brings more than 80 nostalgic desserts into the modern kitchen. Think rich cakes, gooey brownies, pies, cookies and breakfast bakes, all reimagined to be richer, softer and completely foolproof.

Justin, the baker behind Everything Just Baked, started baking at 16, selling custom cakes while still in high school. Since then, he has created desserts for celebrities and chefs and taught millions of people online how to bake with more confidence, joy and creativity.

At the heart of it all is the same love of baking he discovered in the kitchen with his Nana.

Every recipe comes with clear instructions and a step by step video, making it easy for bakers of all levels to succeed. No shortcuts. No complicated techniques. Just really good, homemade baking.

For Justin, baking has never been just about dessert. It is about comfort, family, celebration and the memories baked into every recipe. This cookbook brings together the nostalgic desserts many of us grew up loving, along with the lessons Justin learned from his Nana, and gives them a fresh, modern spin.

So tie your apron tight. Class is officially in session.

Better than Grandma’s? You’ll have to bake your way through the book and decide for yourself.

Coconut Cream Cupcakes, excerpted from Better Than Grandma’s: Comfort Desserts We Grew Up Loving, co written by Justin Ellen and Brianna Ellen, with photography by Paul Johnson. The cookbook is available to order here. 

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Coconut Cream Cupcakes

Coconut desserts don’t get enough credit—but the people who love them really love them. These cupcakes are for them. They take everything you love about the classic coconut cream pie and turn it into a soft, fluffy cupcake filled with a creamy coconut center and topped with a light whipped frosting. They’re rich but airy, packed with coconut flavor in every bite, and somehow had my dad saying, “I don’t even like coconut, but these are fire.” 

Prep: 35 minutes | Bake: 18 to 20 minutes | Servings: 12 cupcakes 

Coconut Cupcakes 

1½ cups (165 g) cake flour 

1½ teaspoons baking powder 

¼ teaspoon baking soda 

½ teaspoon kosher salt 

½ cup (113 g) salted butter, room temperature 

1 cup (200 g) granulated white sugar 

2 tablespoons vegetable oil 

2 large eggs, room temperature 

1 tablespoon vanilla extract 

¾ teaspoon coconut extract 

½ cup (120 g) full-fat canned coconut milk 

¼ cup (60 g) sour cream, room temperature 

½ cup (40 g) sweetened shredded coconut 

Coconut Cream Filling 

1 cup (240 g) full-fat canned coconut milk 

3 tablespoons (38 g) granulated white sugar 

2 egg yolks 

2 tablespoons cornstarch 

Pinch of kosher salt 

1 tablespoon salted butter 

½ teaspoon vanilla extract 

½ teaspoon coconut extract 

¼ cup (20 g) sweetened shredded coconut (optional) 

Coconut Whipped Cream 

2 ounces (56 g) full-fat cream cheese, room temperature 

2 tablespoons powdered sugar 

1 cup (240 g) heavy cream, cold

1 teaspoon vanilla extract 

¼ teaspoon coconut extract 

¾ cup toasted sweetened shredded coconut, for topping 

1. Preheat the oven to 350°F (175°C) and line a 12-cup standard cupcake pan with liners. 
2. Make the filling: In a saucepan, whisk together the coconut milk, granulated sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until thick and pudding-like. Remove from the heat and stir in the butter, vanilla, and coconut extract. Fold in the shredded coconut, if using. Cover directly with plastic wrap and chill for 1 hour. 
3. Make the batter: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. Mix in the oil until fully combined. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and coconut extract. Add the dry ingredients in two additions, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients and mix just until combined. Fold in the shredded coconut. 
4. Bake and cool: Fill the cupcake liners about two-thirds full and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool for 2 minutes, then transfer each cupcake to a wire rack to cool completely. 
5. Fill the cupcakes: Use a knife or cupcake corer to remove the center of each cupcake. Fill each with 1 to 2 tablespoons coconut cream filling. 
6. Whip the cream: In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the cream, vanilla, and coconut extract and whip until medium-stiff peaks form. 
7. Frost and store: Pipe the whipped cream onto the cupcakes and top with toasted coconut. Store in the refrigerator for up to 3 days and serve chilled or slightly softened at room temperature.

Recipe published with permission from Rolling Pin Press.