Coconut Cream Pie Cupcakes Recipe

If you’re ready to embark on a flavor adventure that combines the moist, tender crumb of a white cake with the luscious tropical notes of coconut cream, you simply must try these Coconut Cream Pie Cupcakes. These little beauties capture everything you adore about a classic coconut cream pie, condensed into a handheld, cupcake form. Imagine biting into a fluffy vanilla cupcake filled with a rich coconut mousse, topped with dreamy cream cheese whipped cream and a sprinkle of toasted coconut—every bite is pure paradise. Whether you’re baking for a special occasion or just because, Coconut Cream Pie Cupcakes bring sunshine and smiles to the table.

Ingredients You’ll Need

Ingredients You’ll Need

Simple ingredients, yet each one plays a crucial role in crafting the perfect Coconut Cream Pie Cupcakes. From the shredded coconut lending texture and flavor to the cream cheese frosting adding richness, this list ensures your cupcakes are a showstopper in taste and appearance.

• White cake mix (1 box, 15oz): The base for light and fluffy cupcakes that soak up all the coconut goodness.
• Shredded sweetened coconut (1 cup, 120g): Adds delightful chewiness and coconut flavor throughout the cupcake.
• Egg whites (3 large): Provide structure and a delicate texture.
• Coconut milk (¾ cup, 177ml): Brings rich coconut flavor and moisture to the batter.
• Vegetable oil (½ cup, 118ml): Keeps cupcakes tender and moist.
• Light sour cream (½ cup, 96g): Adds a slight tang and moisture to balance sweetness.
• Coconut extract (2 tsp total): Intensifies the coconut aroma in both batter and filling.
• Baking powder (1 tsp): Helps the cupcakes rise beautifully.
• Instant vanilla pudding mix (1 package, 3.4oz): Forms the base for the creamy coconut filling.
• Milk (¾ cup, 177ml): Whisked into pudding for a silky texture.
• Heavy whipping cream (2 ¾ cups total): Used for the fluffy mousse filling and rich cream cheese frosting.
• Powdered sugar (1 ¼ cups total): Sweetens the filling and frosting to perfection.
• Cream cheese (8 ounces, cold): Gives the frosting a velvety tang and body.
• Pure vanilla extract (1 tsp): Enhances the overall flavor profile of the frosting.
• Shredded coconut for garnish: Adds texture and visual appeal on top.

How to Make Coconut Cream Pie Cupcakes

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (177°C) and mixing the coconut milk well so it’s smooth before incorporating it into your batter. 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 everything on medium speed until the batter is smooth and well combined, scraping down the sides of the bowl to ensure there are no stray ingredients left unmixed. This batter is the foundation to moist and flavorful cupcakes that soak up the coconut essence beautifully.

Step 2: Bake the Cupcakes

Using a large cookie scoop, evenly portion the batter into cupcake liners, filling each about two-thirds full for perfectly domed cupcakes. Pop them into your preheated oven and bake for 15 to 18 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your cupcakes are ready. Let them cool completely before moving on to filling. This ensures your cupcakes maintain their shape and don’t crumble when you hollow them out.

Step 3: Prepare the Coconut Mousse Filling

Whisk together the instant vanilla pudding mix, milk, and a teaspoon of coconut extract until the pudding completely dissolves and starts to thicken. Refrigerate this pudding mixture until it’s firm, giving you a luscious base for the coconut mousse. While the pudding chills, prepare whipped cream by chilling your mixing bowl and whisk attachment, then beat the heavy whipping cream on medium-high speed until soft peaks form. Add powdered sugar and continue beating until stiff peaks hold their shape. Gently fold this whipped cream into the chilled pudding to create a light and fluffy coconut mousse filling.

Step 4: Make the Cream Cheese Whipped Cream Frosting

Chill your mixing bowl again, then beat cold cream cheese on medium-high speed until it’s completely smooth and creamy, about 2 to 3 minutes. Scrape down the sides occasionally. Add a few tablespoons of heavy whipping cream and beat until the mixture becomes more liquid. Slowly drizzle in the remaining heavy cream while continuing to beat until soft peaks form. Then add powdered sugar and vanilla extract, beating until stiff peaks form. This frosting is the perfect balance of tangy and sweet, making your cupcakes utterly irresistible.

Step 5: Assemble the Coconut Cream Pie Cupcakes

Carefully remove the centers of your cooled cupcakes using a spoon, knife, or cupcake corer. Fill each hollow with the indulgent coconut mousse using a Ziplock bag with a cut corner or piping bag. Top the filled cupcakes with a generous swirl of cream cheese whipped cream. To finish, sprinkle shredded coconut over each cupcake for texture and that classic coconut cream pie look. Remember to refrigerate these cupcakes to keep the filling and frosting fresh and creamy!

How to Serve Coconut Cream Pie Cupcakes

Garnishes

A little garnish can go a long way in making your Coconut Cream Pie Cupcakes feel extra special. Toasted shredded coconut sprinkled atop the frosting adds crunch and a toasty flavor that contrasts beautifully with the sweet creaminess. For a touch of flair, consider adding small white chocolate curls or a dusting of flaky sea salt to bring out the rich coconut flavor even more.

Side Dishes

These cupcakes shine on their own, but if you want to serve them at a party or gathering, pair them with light, fresh sides like a tropical fruit salad or a crisp green salad with citrus vinaigrette to complement and balance the richness. A chilled glass of coconut water or a mild herbal tea also pairs wonderfully, enhancing the tropical vibe without overpowering the subtle flavors.

Creative Ways to Present

For a stunning presentation, arrange your Coconut Cream Pie Cupcakes on a platter lined with banana leaves or tropical flowers for an exotic touch. You can also serve them in clear cupcake wrappers to showcase the layers of cake, filling, and frosting, making them as visually enticing as they are delicious. Adding little decorative picks or wrappers that reflect a beach or island theme transforms these treats into conversation starters!

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Cream Pie Cupcakes should be stored in an airtight container in the refrigerator because of the creamy filling and frosting. They will stay fresh and moist for up to 3 days. Keeping them chilled prevents the frosting from melting and the filling from spoiling, so they’re always ready when a craving strikes.

Freezing

If you want to save some for later, freezing is possible but requires a bit of care. Place the cupcakes in a single layer on a baking sheet and freeze until solid, then transfer them to a sealed freezer-safe container or bag. When properly stored, they can be frozen for up to 1 month. To thaw, move them to the refrigerator for several hours or overnight to retain their texture and flavor.

Reheating

Because these cupcakes contain dairy-based fillings and frosting, it’s best to enjoy them chilled or at room temperature. If you want to warm the cupcake base slightly, remove the frosting and filling first, warm the cupcake for about 10 to 15 seconds in the microwave, then add the filling and frosting back on. This method keeps the creamy elements intact while giving you a little warmth in the cake itself.

FAQs

Can I use coconut flour instead of shredded coconut in these cupcakes?

Using coconut flour instead of shredded coconut is not recommended because coconut flour absorbs a lot of moisture and will change the texture dramatically. Shredded sweetened coconut adds both flavor and texture, so it’s best to stick to the original ingredient for these cupcakes.

How long do Coconut Cream Pie Cupcakes last refrigerated?

When stored properly in an airtight container, these cupcakes can be enjoyed for up to 3 days in the refrigerator. Beyond that, the freshness and texture of the filling and frosting might start to decline.

Can I substitute cream cheese with mascarpone in the frosting?

Yes, mascarpone can be an excellent substitute for cream cheese in the frosting. It offers a similar creamy texture but with a slightly sweeter and milder flavor, which can complement the coconut flavors nicely.

Do I have to use coconut extract or can I leave it out?

Coconut extract is key to achieving that prominent coconut flavor in both the batter and filling, so leaving it out will alter the taste. If you don’t have coconut extract on hand, you might add a little extra shredded coconut or use coconut-flavored milk to try to maintain the coconut notes.

Is it possible to make these cupcakes dairy-free?

With some ingredient swaps like using coconut cream instead of heavy whipping cream and a dairy-free cream cheese substitute, you might make a version that fits a dairy-free diet. However, expect some changes in texture and flavor since cream cheese and whipped cream are central to the frosting’s richness.

Final Thoughts

Crafting Coconut Cream Pie Cupcakes is a joyful way to bring a classic dessert into a new, portable form that delights every sense. The combination of moist cake, creamy coconut filling, and luscious cream cheese frosting creates a treat anyone can fall in love with. I encourage you to try making a batch soon—the smiles and requests for seconds will tell you just how magical these cupcakes truly are!

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