Whisk the coconut milk thoroughly so the fat is evenly distributed before adding to the batter.
Chill bowls, whisks, and cream before whipping; cold equipment makes both the mousse and frosting whip faster and more stable.
Don’t over‑core the cupcakes—remove just enough center to hold a good spoonful of filling while keeping the cupcake structure intact.
Keep the frosting at stiff‑peak consistency so it pipes cleanly and holds up in the fridge.
Storage, Make‑Ahead, and Serving
Store coconut cream pie cupcakes in the refrigerator in an airtight container; they’re best within 2–3 days.
You can bake the cupcakes a day ahead, then fill and frost the next day for optimal freshness and texture.
Serve chilled or allow to sit at room temperature for 10–15 minutes before serving so the cake softens slightly while the filling and frosting stay cool.
