If you adore the tropical, dreamy flavors of coconut cream pie but want something portable and perfectly portioned, the Coconut Cream Pie Cupcakes Recipe is your new best friend in the kitchen. These cupcakes capture all the rich, creamy, and fluffy elements of a classic coconut cream pie while transforming it into a fun and whimsical treat that’s sure to steal the show at any gathering. From the moist, coconut-infused cake to the velvety coconut pudding filling and luscious cream cheese frosting, this cupcake takes coconut lovers on a deliciously cozy adventure with every bite.
Ingredients You’ll Need
The magic behind this Coconut Cream Pie Cupcakes Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in creating the perfect balance of texture, flavor, and moisture that makes these cupcakes so irresistible.
- White cake mix: A reliable base that keeps the cupcakes light and tender while soaking in the coconut flavors beautifully.
- Sweetened shredded coconut: Adds natural texture and boosts that unmistakable coconut taste throughout the batter.
- Egg whites: Lighten the batter without adding heaviness, helping to achieve a fluffy crumb.
- Coconut milk: Infuses the cake with rich coconut creaminess, making every bite moist and flavorful.
- Vegetable oil: Keeps the cupcakes unbelievably moist and soft.
- Light sour cream: Adds a subtle tang and richness that enhances the cake’s tenderness.
- Coconut extract: A concentrated burst of tropical flavor that deepens the overall profile.
- Baking powder: Provides essential lift and fluffiness.
- Instant vanilla pudding mix: Forms the luscious coconut pudding center with a creamy texture.
- Milk: Helps the pudding set perfectly while smooth and silky.
- Heavy whipping cream: Whipped into peaks for both the filling and frosting to provide an airy, melt-in-your-mouth finish.
- Powdered sugar: Sweetens the filling and frosting finely without grittiness.
- Cream cheese (cold): Adds tang and richness to the frosting, balancing the sweetness.
- Vanilla extract: Enhances the frosting’s flavor for that classic cupcake appeal.
- Shredded coconut (for garnish): A final touch of texture and visual appeal that sets these cupcakes apart.
How to Make Coconut Cream Pie Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F. Mix the coconut milk well to keep the flavors even. In a large bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract, and baking powder. Beat everything together on medium speed until fully combined into a smooth batter. Then, fill cupcake liners about two-thirds full and bake for roughly 15 to 18 minutes until a toothpick inserted in the center comes out clean. Let them cool completely on a rack — patience here really pays off in texture!
Step 2: Make the Filling
The filling is where the creaminess shines. Whisk the instant vanilla pudding mix with milk and a touch of coconut extract, then chill it until it sets thick. Meanwhile, whip heavy cream with powdered sugar until stiff peaks form so it’s light and airy. Gently fold the whipped cream into the pudding to create a fluffy coconut mousse. Pop it back into the fridge until you’re ready to fill your cupcakes.
Step 3: Prepare the Frosting
This cream cheese frosting is just the right balance of tangy and sweet. Beat cold cream cheese vigorously until silky smooth. Gradually add the heavy whipping cream and mix until soft peaks appear. Then, add powdered sugar and vanilla extract before beating it all together until stiff, fluffy peaks form. This frosting will hold its shape beautifully when piped.
Step 4: Assemble the Cupcakes
Core out the centers of each cooled cupcake carefully, creating a hollow just the right size for the coconut mousse filling. Spoon or pipe the mousse into each hollow, then gently replace the cupcake tops. Next, pipe the cream cheese frosting over the cupcakes generously — you want every bite to have a dreamy frosting finish. Finally, sprinkle shredded coconut on top for an irresistible look and a bit of extra texture.
How to Serve Coconut Cream Pie Cupcakes Recipe
Garnishes
While the shredded coconut is classic, why not toast it slightly to unlock a nutty aroma that pairs beautifully with the creamy frosting? You can also adorn these cupcakes with little edible flowers or even a drizzle of white chocolate to add a luxurious touch that’s perfect for special occasions.
Side Dishes
These cupcakes shine as a dessert star but also pair wonderfully with a fresh fruit salad featuring pineapple, mango, or kiwi to complement their tropical vibe. A light, citrusy green tea or a sparkling coconut water can also be refreshing companions to balance the richness of the cupcakes.
Creative Ways to Present
For a crowd-pleasing display, arrange the cupcakes on a tiered dessert stand or place them in paper liners with tropical designs. You might even serve them in cute cupcake boxes or clear jars for gift-giving or party favors. Using piping bags with different nozzles to create unique frosting designs can also make these cupcakes look extra special and personalized.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cupcakes (which might be rare), keep them in an airtight container in the refrigerator. The cream cheese frosting and coconut mousse filling need to stay chilled to maintain freshness and texture. They should stay delicious for up to 3 days.
Freezing
You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in an airtight freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw them in the fridge overnight before filling and frosting them freshly for best results.
Reheating
Since these cupcakes taste best chilled due to their creamy filling and frosting, reheating is not recommended. However, if you prefer your cake warm, remove the filling and frosting, warm the plain cupcake in the microwave for 10-15 seconds, and then add the filling and frosting back once it cools slightly.
FAQs
Can I use regular milk instead of coconut milk in this Coconut Cream Pie Cupcakes Recipe?
Yes, you can substitute regular milk, but using coconut milk enhances the coconut flavor and moistness significantly, which is what makes these cupcakes stand out.
Is it okay to use store-bought frosting instead of making the cream cheese frosting?
You could, but the homemade cream cheese frosting complements the coconut mousse perfectly by balancing sweetness with tanginess, so it’s worth the extra effort!
Can I make the pudding filling from scratch instead of instant pudding?
Absolutely! A homemade coconut custard would work beautifully and add a more natural creamy texture, just ensure it’s thickened well before folding in the whipped cream.
How do I prevent the shredded coconut garnish from turning soggy?
Toast the shredded coconut lightly before sprinkling on top; it stays crisp longer and adds a delightful toasted nuttiness.
Are these cupcakes suitable for freezing after they are fully assembled?
Since they have a cream cheese frosting and mousse filling, freezing assembled cupcakes can cause texture changes. It’s best to freeze the cupcakes unfrosted and fill and frost fresh after thawing.
Final Thoughts
There’s something truly special about the Coconut Cream Pie Cupcakes Recipe that turns a beloved classic dessert into a charming handheld delight. Whether you’re hosting a party or simply craving a tropical treat to brighten your day, these cupcakes deliver on texture, flavor, and presentation with warmth and whimsy. Give this recipe a whirl—you might just find yourself making these coconut cream-filled beauties again and again!
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Coconut Cream Pie Cupcakes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
These Coconut Cream Pie Cupcakes are a delightful twist on the classic pie, combining moist white cake infused with coconut flavors, a creamy coconut pudding filling, and a smooth cream cheese frosting topped with shredded coconut. Perfect for parties or a special treat, they deliver a tropical flavor in a convenient cupcake form.
Ingredients
Cupcakes
- 1 box (15 oz) white cake mix
- 1 cup sweetened shredded coconut
- 3 large egg whites
- ¾ cup coconut milk
- ½ cup vegetable oil
- ½ cup light sour cream
- 1 tsp coconut extract
- 1 tsp baking powder
Filling
- 1 package (3.4 oz) instant vanilla pudding mix
- ¾ cup milk
- 1 tsp coconut extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Frosting
- 8 oz cream cheese (cold)
- 1 ¾ cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Shredded coconut (for garnish)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (177°C). Thoroughly mix the coconut milk to ensure it’s well combined. In a large bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until the ingredients are completely blended.
- Bake the Cupcakes: Line a cupcake pan with liners and fill each about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the Filling: In a bowl, whisk together the instant vanilla pudding mix with milk and coconut extract until smooth. Chill the mixture until set, about 5 minutes. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding mixture to create a light coconut mousse. Refrigerate until ready to use.
- Prepare the Frosting: Beat the cold cream cheese until smooth and creamy using an electric mixer. Gradually add the heavy whipping cream, beating until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping the mixture until stiff peaks form and the frosting is thick and spreadable.
- Assemble the Cupcakes: Using a small corer or spoon, remove the center of each cooled cupcake to create a cavity. Fill these cavities with the prepared coconut mousse filling. Replace the cut-out tops to close the cupcakes. Using a piping bag or spatula, top each cupcake with cream cheese frosting. Finally, garnish with a sprinkle of shredded coconut for added texture and tropical flavor.
Notes
- Make sure the cupcakes are completely cooled before coring and filling to prevent crumbling.
- The coconut pudding filling can be prepared a day ahead and refrigerated to save time.
- Use cold cream cheese for the smoothest frosting consistency.
- For extra coconut flavor, toast the shredded coconut garnish before sprinkling.
- Store cupcakes in the refrigerator; consume within 3-4 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
