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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F (177°C) and thoroughly blend coconut milk before incorporating into the cupcake mixture.
- 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.
- 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.
- Prepare the filling by whisking pudding mix, milk, and coconut extract until achieving a silky consistency. Refrigerate to set the mixture.
- 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.
- 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.
- In a chilled bowl, beat cream cheese until smooth and creamy. Gradually introduce a few tablespoons of heavy cream to create a liquid consistency.
- 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.
- Carefully core the center of each cooled cupcake using a small knife or cupcake corer. Fill the cavities with the prepared coconut mousse.
- 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