If you adore the tropical, dreamy flavors of coconut cream pie but are looking for a fun, bite-sized twist, then this Coconut Cream Pie Cupcakes Recipe will absolutely steal your heart. These cupcakes capture all the lusciousness of the classic pie with fluffy cake, creamy coconut filling, and silky cream cheese frosting — a combination that melts in your mouth and evokes all the warm, sunny vibes you crave. Whether you’re baking for a crowd or just treating yourself, these cupcakes bring a special homemade charm to any table.
Ingredients You’ll Need
Each ingredient in this Coconut Cream Pie Cupcakes Recipe is carefully chosen to deliver a perfect balance of moist cake, rich coconut flavor, and creamy texture. The mix of pantry staples and fresh components makes this recipe approachable, yet the result feels indulgently homemade.
- White cake mix: A convenient base that creates a soft, tender crumb for the cupcakes.
- Sweetened shredded coconut: Adds delightful texture and authentic coconut flavor throughout the cake.
- Egg whites: Lighten the batter for a fluffy finish.
- Coconut milk: Enhances the tropical essence with a creamy undertone.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Light sour cream: Adds a subtle tang and richness.
- Coconut extract: Intensifies the coconut flavor in both the cake and filling.
- Baking powder: Provides necessary lift and rise.
- Instant vanilla pudding: Forms the base of the luscious coconut filling.
- Milk: Combined with pudding mix, it creates the creamy filling texture.
- Heavy whipping cream (two amounts): One batch for folding into the filling and another for frosting, lending lightness and cloud-like peaks.
- Powdered sugar (two amounts): Sweetens the filling and the frosting perfectly without grittiness.
- Cream cheese: Adds tang and velvety richness to the frosting.
- Vanilla extract: Balances and rounds out the flavor of the frosting.
- Shredded coconut (for garnish): Provides a pretty, familiar finish with an extra crunch.
How to Make Coconut Cream Pie Cupcakes Recipe
Step 1: Prepare the Cupcakes
Begin by preheating your oven to 350°F to get it ready while you prepare the batter. In a mixing bowl, combine the cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Use medium speed to beat everything together until just smooth and evenly blended. Then, fill your cupcake liners about two-thirds full to ensure they bake up perfectly tall and fluffy. Bake for 15 to 18 minutes, testing with a toothpick to make sure it comes out clean. Let the cupcakes cool completely so they’re ready for filling and frosting.
Step 2: Make the Filling
Create the luscious coconut filling by whisking together the instant vanilla pudding mix, milk, and coconut extract until smooth. Place this mixture in the fridge to chill and set. Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form — this gives the filling a dreamy, airy lift. Gently fold the whipped cream into the pudding base, maintaining the light texture. Keep this chilled until you’re ready to fill your cupcakes.
Step 3: Prepare the Frosting
For the rich and tangy cream cheese frosting, beat the softened cream cheese until perfectly smooth. Slowly add in the heavy whipping cream and beat until soft peaks appear — this step brings the frosting to a fluffy but sturdy consistency. Incorporate the powdered sugar and vanilla extract, then whip everything together until you achieve stiff peaks. This frosting will hold its shape beautifully when piped and adds a signature finish that complements the coconut flavors.
Step 4: Assemble Your Cupcakes
Use a coring tool or a small knife to remove the center of each cooled cupcake, making space for the creamy coconut mousse filling. Fill each hollow with the chilled mousse, then replace the cupcake top neatly. Finish by piping the cream cheese frosting over each cupcake, swirling it into elegant peaks. Sprinkle the shredded coconut on top as a garnish for that inviting, island-inspired look and texture.
How to Serve Coconut Cream Pie Cupcakes Recipe
Garnishes
The shredded coconut sprinkled on top is more than just decoration — it provides a little crunch and that unmistakable tropical aroma that pulls the whole dessert together. For an extra touch, consider toasting the coconut lightly or adding a small piece of fresh pineapple or a maraschino cherry to each cupcake for a fun surprise.
Side Dishes
These cupcakes shine on their own but pairing them with a tangy fruit salad, like mango and kiwi, amplifies the tropical theme nicely. A light cup of fresh brewed iced tea or a delicate herbal tea with hints of citrus also balances the richness beautifully and keeps the flavors feeling fresh.
Creative Ways to Present
For parties or special gatherings, display your Coconut Cream Pie Cupcakes Recipe on a tiered stand surrounded by tropical leaves or colorful flowers. Alternatively, serve them in pretty cupcake wrappers that bring out the sunny theme, or place a small edible flower on each for an elegant finishing detail that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, store the cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting crisp and the coconut filling fresh. They will stay delicious for up to three days, making them perfect for preparing a little in advance.
Freezing
You can freeze unfrosted cupcakes for up to two months by wrapping them tightly. Freeze the filling and frosting separately if possible, then thaw and assemble when ready to enjoy. This method ensures the best texture and flavor every time.
Reheating
Since these are best served chilled, avoid reheating after frosting and filling. If you must warm plain cupcakes, briefly microwave for 10 to 15 seconds, but always let them cool completely before adding any chilled components.
FAQs
Can I use homemade cake batter for this Coconut Cream Pie Cupcakes Recipe?
Absolutely! Feel free to substitute your favorite white or yellow cake batter. Just make sure it’s not too dense so the texture stays light and fluffy.
Is there a dairy-free option for the coconut cream filling and frosting?
You can try using coconut cream or a dairy-free cream alternative along with vegan cream cheese and powdered sugar to make a dairy-free version, although texture and taste may vary slightly.
How long does it take for the pudding filling to set properly?
Typically, chilling the pudding mixture for at least 30 minutes in the refrigerator is necessary for it to thicken adequately before folding in the whipped cream.
Can I make these cupcakes without the coconut extract?
You can, but the coconut extract really elevates the flavor, making it taste more authentic and vibrant. If you don’t have it on hand, try adding a touch more shredded coconut for some extra texture and subtle flavor.
What’s the best way to pipe the cream cheese frosting?
Use a piping bag fitted with a large star tip for a classic swirl look. It helps the frosting hold its shape and looks beautiful on each cupcake.
Final Thoughts
This Coconut Cream Pie Cupcakes Recipe is one of those unforgettable treats that feels like sunshine on a plate. The mix of moist, coconut-infused cake, rich filling, and fluffy frosting makes these cupcakes a standout dessert for any occasion. I can’t wait for you to try them — they’re sure to become a new favorite in your baking repertoire!
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Coconut Cream Pie Cupcakes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 20 servings 1x
Description
Delight in these luscious Coconut Cream Pie Cupcakes, combining the rich flavors of moist coconut-infused white cake, creamy coconut pudding filling, and smooth cream cheese frosting. Perfectly baked and garnished with shredded coconut, these cupcakes offer a tropical twist on a classic dessert that’s sure to impress at any gathering.
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 (175°C). In a mixing bowl, combine the white cake mix, sweetened shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until all ingredients are well incorporated.
- Bake the Cupcakes: Line a muffin pan with cupcake liners and fill each about two-thirds 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 the oven and allow cupcakes to cool completely.
- Make the Filling: In a bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract until smooth. Refrigerate until the pudding sets. In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold this whipped cream into the set pudding mixture to create a light coconut mousse. Keep refrigerated until ready to use.
- Prepare the Frosting: Beat the cold cream cheese in a large bowl until smooth and creamy. Gradually add the heavy whipping cream while continuing to beat until soft peaks form. Then add the powdered sugar and vanilla extract and whip the mixture until stiff peaks are achieved for a fluffy cream cheese frosting.
- Assemble the Cupcakes: Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake to create a well for the filling. Fill each cupcake cavity generously with the coconut mousse filling. Replace the tops if desired. Pipe or spread the cream cheese frosting on top of each cupcake.
- Garnish and Serve: Sprinkle shredded coconut over the frosted cupcakes for a beautiful and flavorful finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the cream cheese is cold before making the frosting to achieve the best texture.
- Allow the cupcakes to cool completely before coring and filling to prevent the filling from melting.
- Use sweetened shredded coconut for a more pronounced coconut flavor, or unsweetened if preferred.
- Store assembled cupcakes in the refrigerator and consume within 3 days for optimal freshness.
- To enhance the coconut flavor, lightly toast the shredded coconut garnish before sprinkling.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
