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
Scale
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
