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
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 (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
