Dreamy Coconut Cream Pie Cupcakes Recipe with Whipped Topping

Coconut cream pie cupcakes enhance classic dessert memories into handheld delights that spark pure joy.

These sweet treats blend nostalgic flavors with modern baking creativity, offering a delightful twist on traditional pie experiences.

Soft, tender cupcakes become canvases for rich, creamy coconut fillings that melt effortlessly on your tongue.

Delicate textures and luscious layers promise an indulgent experience that elevates ordinary dessert moments.

Tropical hints of coconut dance through each bite, creating a sensory journey that feels both familiar and exciting.

Elegant yet approachable, these cupcakes invite you to savor a whimsical dessert that celebrates comfort and culinary imagination.

What Makes Coconut Cream Pie Cupcakes Special

• Effortless Tropical Indulgence: These cupcakes transform a classic coconut cream pie into a handheld, bite-sized treat that delivers rich tropical flavors without complicated baking techniques.
• Quick Crowd-Pleasing Dessert: The recipe uses convenient shortcuts like cake mix and instant pudding, making it perfect for busy bakers who want impressive results with minimal effort and time investment.
• Textural Flavor Explosion: Each cupcake combines multiple luxurious textures- soft cake, creamy coconut mousse filling, and fluffy cream cheese frosting- creating a delightful sensory experience that keeps taste buds excited with every bite.
• Customizable Party Favorite: These cupcakes work beautifully for casual gatherings, potlucks, and special occasions, allowing easy decoration and personalization while guaranteeing a delicious dessert that appeals to coconut lovers of all ages.

Must-Have Ingredients for These Cupcakes

• Cake Mix: Convenient base for fluffy and consistent cupcake texture, preferably white or vanilla flavor.
• Coconut Milk: Rich liquid that adds moisture and subtle coconut flavor, shake well before using.
• Eggs: Provide structure and richness to the cupcake batter.
• Vegetable Oil: Ensures tender and moist cupcake crumb.

• Instant Pudding Mix: Quick thickening agent for smooth coconut filling, vanilla or coconut flavor recommended.
• Milk: Creates creamy consistency for pudding base.
• Coconut Extract: Enhances coconut flavor intensity.
• Heavy Cream: Adds lightness and luxurious texture to filling.
• Powdered Sugar: Sweetens and stabilizes whipped cream.

• Cream Cheese: Provides tangy base and creamy consistency for frosting.
• Heavy Cream: Creates smooth, airy texture.
• Powdered Sugar: Sweetens and helps stabilize frosting.
• Vanilla Extract: Adds depth of flavor to frosting.

• Shredded Coconut: Adds textural contrast and visual appeal, toasted for extra flavor.

Bake Your Coconut Cream Pie Cupcakes This Way

Step 1: Prepare the Oven and Ingredients

Preheat the oven to 350°F (177°C). Gather all cupcake ingredients and ensure they are at room temperature. Shake coconut milk well before using.

Step 2: Mix Cupcake Batter

• Cake mix
• Coconut milk
• Eggs
• Oil
• Vanilla extract

Beat the mixture on medium speed for 2-3 minutes until smooth and well incorporated. Scrape down the sides of the bowl as needed.

Step 3: Bake the Cupcakes

Line a muffin tin with cupcake liners. Use a large cookie scoop to distribute batter evenly, filling each liner about 2/3 full. Bake for 15-18 minutes until a toothpick inserted comes out clean. Let cupcakes cool completely on a wire rack.

Step 4: Create Coconut Cream Filling

• Instant pudding mix
• Milk
• Coconut extract

Refrigerate the mixture until it sets completely.

Step 5: Whip the Cream

Chill a mixing bowl and whisk attachment in the freezer for 10 minutes. Whip heavy cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks develop.

Step 6: Combine Filling

Gently fold the whipped cream into the chilled pudding mixture. Transfer to a piping bag and refrigerate until ready to use.

Step 7: Prepare Cream Cheese Frosting

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until the frosting forms stiff, beautiful peaks.

Step 8: Assemble Cupcakes

Use a cupcake corer or small knife to create a center in each cupcake. Pipe the coconut cream filling into the center. Top with cream cheese frosting using a decorative piping tip. Sprinkle generously with toasted shredded coconut for extra texture and flavor.

Step 9: Chill and Serve

Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy.

Tips for Creamy, Dreamy Cupcake Texture

• Measure Precisely: Use exact measurements for cake mix and ingredients to ensure consistent, fluffy cupcake texture.
• Coconut Milk Magic: Shake coconut milk thoroughly before adding to prevent separation and guarantee smooth batter.
• Cool Completely: Allow cupcakes to cool entirely before filling to prevent mousse from melting and maintain structural integrity.
• Chill Equipment: Refrigerate mixing bowls and whisks before whipping cream for faster, more stable peaks.
• Gentle Folding Technique: Incorporate whipped cream into pudding mixture using gentle, circular motions to preserve airiness and prevent deflation.

How to Chill or Reheat Coconut Cupcakes

• Refrigeration: Store cupcakes in an airtight container with a tight-fitting lid. Place parchment paper between layers to prevent sticking and maintain frosting texture. Refrigerate up to 3-4 days for best quality.
• Freezing: Wrap individual cupcakes tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve moisture and flavor.
• Reheating: Allow refrigerated cupcakes to sit at room temperature for 15-20 minutes before serving. Avoid microwaving, as this can make the cream-based frosting and filling lose structure and become runny.

Perfect Pairings for Coconut Cream Cupcakes

• Pair with Tropical Cocktail: Shake up a refreshing piña colada to complement the cupcake's coconut flavors. The creamy rum-based drink mirrors the dessert's rich texture and tropical essence.
• Serve with Coconut Coffee: Brew a smooth coconut-infused coffee that echoes the cupcake's sweet profile. The warm beverage provides a delightful contrast to the cool, creamy dessert.
• Match with Vanilla Bean Ice Cream: Scoop a generous portion of vanilla bean ice cream alongside the cupcake. Its classic flavor and cold creaminess enhance the coconut's sweetness and provide a luxurious texture combination.
• Complement with Sparkling White Wine: Select a light, crisp sparkling moscato or prosecco to cut through the cupcake's richness. The bubbly wine offers a refreshing palate cleanser between bites.

Unique Variations for These Coconut Treats

• Tropical Paradise: Swap coconut milk with mango puree and add diced fresh mango in the cupcake batter for a fruity tropical version.
• Caribbean Crunch: Mix crushed macadamia nuts into the batter and top with toasted coconut flakes for added texture and nutty flavor.
• Spiced Island: Incorporate ground cinnamon and cardamom into the cupcake mix, then drizzle with a light rum glaze after baking for a warm, exotic touch.
• Chocolate Coconut Escape: Replace part of the flour with cocoa powder and add dark chocolate chips to the batter, creating a rich chocolate-coconut combination.

Coconut Cream Pie Cupcakes Recipe

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4.5 from 26 reviews

• Total Time: 48 minutes
• Yield: 24 1x

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Description

Coconut cream pie cupcakes blend classic dessert magic into portable individual treats. Silky coconut pastry cream nestles inside tender vanilla cupcakes, crowned with toasted coconut and whipped cream, inviting you to savor each delightful tropical-inspired bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box (15 ounces/425 grams) white cake mix
• 1 cup (120 grams) shredded sweetened coconut
• 3 large egg whites
• ¾ cup (177 milliliters) coconut milk
• ½ cup (118 milliliters) vegetable oil
• ½ cup (96 grams) light sour cream

Flavor Enhancers:

• 1 teaspoon (5 milliliters) coconut extract
• 1 teaspoon (3.75 grams) baking powder
• 1 package (3.4 ounces/96 grams) instant vanilla pudding
• ¾ cup (177 milliliters) milk
• 1 teaspoon (5 grams) coconut extract
• 1 cup (236 milliliters) heavy whipping cream
• ¼ cup (32 grams) powdered sugar

Frosting Ingredients:

• 8 ounces (226 grams) cream cheese
• 1 ¾ cups (413 milliliters) heavy whipping cream
• 1 cup (130 grams) powdered sugar
• 1 teaspoon (5 milliliters) pure vanilla extract
• Shredded coconut for garnish

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Instructions

1. Preheat the oven to 350°F (177°C) and thoroughly blend coconut milk before incorporating into the cupcake mixture.
2. In a spacious mixing bowl, combine cake mix with all cupcake ingredients, using an electric mixer on medium speed to create a smooth, homogeneous batter. Periodically scrape down the bowl’s sides to ensure even mixing.
3. Distribute the batter evenly into cupcake liners using a large cookie scoop, filling each approximately two-thirds full. Bake for 15-18 minutes until a toothpick inserted into the center emerges clean. Allow cupcakes to cool completely at room temperature.
4. Prepare the filling by whisking pudding mix, milk, and coconut extract until achieving a silky consistency. Refrigerate to set the mixture.
5. Chill a mixing bowl and whisk attachment for 5-10 minutes to ensure optimal whipping conditions. Whip heavy cream until soft peaks develop, then incorporate powdered sugar, continuing to beat until stiff peaks form.
6. Gently fold the whipped cream into the set pudding, creating a light and airy coconut mousse. Transfer the mixture to a Ziploc bag and return to the refrigerator.
7. In a chilled bowl, beat cream cheese until smooth and creamy. Gradually introduce a few tablespoons of heavy cream to create a liquid consistency.
8. Slowly add the remaining heavy cream, beating until soft peaks emerge. Gradually mix in powdered sugar and vanilla, continuing to beat until stiff peaks form.
9. Carefully core the center of each cooled cupcake using a small knife or cupcake corer. Fill the cavities with the prepared coconut mousse.
10. Generously top each filled cupcake with the cream cheese whipped frosting, creating elegant swirls. Finish by sprinkling shredded coconut over the frosted cupcakes for a decorative and flavorful touch.

Notes

• Perfectly mix coconut milk before starting to ensure smooth, even texture in your cupcake batter.
• Chill mixing bowl and whisk attachment beforehand to achieve maximum whipped cream volume and stability.
• Core cupcakes gently to create space for luscious coconut mousse filling without damaging the delicate cake structure.
• Refrigerate pudding and whipped cream mixtures to help them set and develop richer, more intense flavors.
• Use a Ziploc bag for precise and clean filling of cupcake centers, preventing messy kitchen surfaces.
• Sprinkle shredded coconut on top for a beautiful, professional-looking finish that adds delightful texture and visual appeal.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 305
• Sugar: 18g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg