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Coconut Cream Pie Cupcakes Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 20 cupcakes

Description

Delight in these decadent Coconut Cream Pie Cupcakes that capture all the rich, tropical flavors of the classic dessert in a convenient handheld treat. These moist white cake cupcakes infused with coconut milk and shredded coconut are filled with a creamy coconut pudding mousse, then topped with luscious cream cheese whipped cream frosting and a sprinkle of shredded coconut for a perfect finishing touch.

Ingredients

Cupcake Batter

  • 1 box (15oz) White cake mix
  • 1 cup (120g) shredded sweetened coconut
  • 3 large Egg whites
  • ¾ cups (177ml) Coconut milk, mixed
  • ½ cup (118ml) vegetable oil
  • ½ cup (96g) light sour cream
  • 1 teaspoon (5ml) coconut extract
  • 1 teaspoon (3.75g) baking powder

Filling

  • 1 package (3.4oz) instant vanilla pudding mix
  • ¾ cup (177ml) milk, any type
  • 1 teaspoon (5ml) coconut extract
  • 1 cup (236ml) heavy whipping cream
  • ¼ cup (32g) powdered sugar

Frosting

  • 8 ounces (226g) cream cheese, cold
  • 1 3/4 cups (413ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract

Garnish

  • Shredded coconut for garnish

Instructions

  1. Preheat the oven – Begin by pre-heating your oven to 350°F (175°C). Be sure to mix the coconut milk well before incorporating it into your batter to ensure even distribution of flavor.
  2. Prepare the cupcake batter – In a large mixing bowl, combine the white cake mix, shredded sweetened coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until all ingredients are thoroughly combined, scraping the bowl sides and stirring from the bottom to incorporate everything evenly.
  3. Fill cupcake liners – Using a large cookie scoop, portion the cupcake batter evenly into paper-lined muffin tins, filling each liner about two-thirds full to give room for rising without overflowing.
  4. Bake the cupcakes – Bake the cupcakes in the preheated oven for 15 to 18 minutes. Check doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are done. Remove from the oven and cool completely before filling.
  5. Make the filling – In a mixing bowl, combine the instant vanilla pudding mix, milk, and coconut extract. Whisk thoroughly until the pudding powder is dissolved. Refrigerate the mixture until it firms up.
  6. Prepare whipped cream for filling – Chill a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the heavy whipping cream into the chilled bowl; beat on medium-high speed until soft peaks begin to form. Add powdered sugar and continue beating until stiff peaks form.
  7. Combine pudding and whipped cream – Remove the pudding mixture from the refrigerator once set, then gently fold in the whipped cream until fully incorporated. Transfer this coconut mousse filling into a Ziploc bag and refrigerate until ready to use.
  8. Prepare the frosting – Chill a clean mixing bowl for 5 to 10 minutes. Beat the cold cream cheese on medium-high speed for 2 to 3 minutes until smooth and lump-free, scraping down the sides as needed.
  9. Add heavy cream to the frosting – Gradually add 3 tablespoons of heavy whipping cream to the cream cheese and beat until it becomes a liquid mixture. Slowly drizzle in the remaining heavy whipping cream while continuing to beat until soft peaks form.
  10. Sweeten and flavor the frosting – Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until stiff peaks form. Use the frosting immediately or keep refrigerated until assembly.
  11. Assemble the cupcakes – Using a spoon, knife, or cupcake corer, remove the center of each cupcake. Snip off the tip of the bag containing the coconut mousse filling and pipe it into the hollow center of every cupcake. Top each cupcake generously with the cream cheese whipped cream frosting.
  12. Garnish and serve – Sprinkle shredded coconut on top of the frosted cupcakes for extra texture and coconut flavor. Store these cupcakes in the refrigerator to maintain freshness and creaminess until served.

Notes

  • Make sure to chill bowls and tools when whipping cream to achieve better volume and texture.
  • Filling the cupcakes after they cool completely prevents the filling from melting or compromising cupcake structure.
  • Keep cupcakes refrigerated as they contain dairy-based fillings and frosting for food safety.
  • Use sweetened shredded coconut for a balanced sweetness and texture contrast.
  • Vanilla pudding mix can be substituted with homemade pudding if preferred, but instant mix ensures quick preparation.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/coconut-cream-pie-cupcakes-recipe/