If you love the creamy, dreamy flavor of coconut cream pie but want an adorable, handheld treat, this Coconut Cream Pie Cupcakes Recipe is exactly what your kitchen needs. These cupcakes capture everything wonderful about the classic dessert—the lush coconut pudding filling, the moist coconut-infused cake, and the silky cream cheese frosting—wrapped up in a perfectly portioned bite that’s as fun to eat as it is to make. Whether you’re baking for a party, a special occasion, or just because, these cupcakes bring a comforting tropical vibe with a fluffy, tender crumb and that irresistible coconut charm that will leave everyone asking for seconds.
Ingredients You’ll Need
Creating these Coconut Cream Pie Cupcakes is all about simple, pantry-friendly ingredients that each play an important role in crafting the perfect balance of flavor and texture. From the moist white cake base to the luscious coconut cream filling and the velvety cream cheese frosting, every component shines on its own and comes together brilliantly.
- White cake mix: A quick foundation for moist, fluffy cupcakes with a subtle sweetness that pairs perfectly with coconut.
- Sweetened shredded coconut: Adds delightful texture and bursts of coconut flavor throughout the cake batter.
- Egg whites: Provide structure and lift, keeping the cupcakes light and airy.
- Coconut milk: Enhances the coconut essence while contributing to the moistness of the cake.
- Vegetable oil: Ensures tenderness and richness in the cupcake crumb.
- Light sour cream: Adds tanginess and helps maintain a moist, tender texture.
- Coconut extract: Intensifies the coconut flavor both in the cake and the filling for that tropical punch.
- Baking powder: Leavens the cupcakes for a perfect rise and soft texture.
- Instant vanilla pudding mix: The heart of the rich, creamy filling that mirrors the classic pie’s custard.
- Milk: Hydrates the pudding mix, making it creamy and smooth.
- Heavy whipping cream (two amounts): First used to fold into the pudding for a mousse-like filling, then whipped again for the frosting’s luscious texture.
- Powdered sugar (two amounts): Sweetens both filling and frosting with a silky finish.
- Cream cheese (cold): Gives the frosting a slight tang and creamy body, balancing the sweet filling wonderfully.
- Vanilla extract: Warm notes that round out the frosting’s flavor beautifully.
- Shredded coconut (for garnish): A final touch to elevate the look and give a toasty coconut crunch.
How to Make Coconut Cream Pie Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F to get everything nice and warm for baking. In a large bowl, mix the coconut milk well to ensure it’s smooth. 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 combined, making sure the shredded coconut is evenly distributed. Fill cupcake liners about two-thirds full for ample room to rise. Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Once baked, set them aside on a cooling rack to let them cool completely before moving to the next step.
Step 2: Make the Coconut Filling
While the cupcakes cool, whisk together the instant vanilla pudding, milk, and coconut extract until smooth. Chill this mixture until it’s fully set, about 5 to 10 minutes. Meanwhile, whip the heavy cream and powdered sugar until stiff peaks form—this gives the filling its luscious, fluffy texture. Gently fold the whipped cream into the pudding mixture until light and airy. This creamy coconut mousse is the luscious heart of the cupcakes, inviting every bite to be as rich as a slice of pie.
Step 3: Prepare the Cream Cheese Frosting
For the frosting, beat the cold cream cheese until smooth and creamy to avoid any lumps. Slowly add the heavy whipping cream and beat until soft peaks form, creating a light texture that’s easy to pipe. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks develop. This frosting complements the coconut filling with its creamy tanginess and is perfect for decorating the cupcakes with elegance.
Step 4: Assemble the Cupcakes
Once the cupcakes are fully cool, core out the center of each cupcake carefully to create room for the filling — you can use a small knife or a cupcake corer for this step. Fill each hollow with the coconut mousse until it’s generously packed inside. Replace the tops of the cupcakes if you reserved them, then pipe the cream cheese frosting over the tops with a piping bag for a clean and attractive finish. Finally, sprinkle shredded coconut on top for a beautiful and inviting garnish that lets everyone know exactly what’s inside.
How to Serve Coconut Cream Pie Cupcakes Recipe
Garnishes
Sprinkle toasted shredded coconut on top of your frosted cupcakes for a toasted nutty crunch and an enhanced coconut aroma. You can also add a small dollop of whipped cream or even a tiny drizzle of chocolate for contrast, but simple shredded coconut keeps the tropical vibe front and center.
Side Dishes
These cupcakes are perfect on their own or paired with fresh fruit like ripe mango slices, pineapple chunks, or berries. A cup of strong coffee or lightly brewed tea contrasts beautifully with the sweet coconut flavor, making your afternoon break feel like a mini tropical escape.
Creative Ways to Present
For parties, present your Coconut Cream Pie Cupcakes Recipe on a tiered dessert stand decorated with tropical leaves or edible flowers. You could also serve them in individual cupcake wrappers with a matching color scheme or nestle each cupcake in a mini pie crust shell for a fun twist on classic presentation.
Make Ahead and Storage
Storing Leftovers
Your leftover Coconut Cream Pie Cupcakes Recipe keeps best in an airtight container in the refrigerator for up to 3 days. The frosting and filling are dairy-based, so chilling is necessary to maintain freshness and safety. Before serving, let them sit at room temperature for about 15 minutes to soften slightly and regain their full flavor.
Freezing
If you want to save cupcakes for later, freeze them without frosting by wrapping each cupcake tightly in plastic wrap and placing them in an airtight container or freezer bag. Freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and frost just before serving to keep that lovely texture.
Reheating
Since these cupcakes rely on delicate dairy fillings and frosting, avoid reheating in the microwave, which can cause separation or melting. Instead, enjoy them chilled or at room temperature for the best taste and texture experience.
FAQs
Can I use homemade cake batter instead of box mix for this Coconut Cream Pie Cupcakes Recipe?
Absolutely! Feel free to use your favorite homemade white cake recipe. Just be sure the batter isn’t too thick or too thin and add shredded coconut and coconut extract as indicated to keep that signature tropical flavor.
Is it possible to make these cupcakes dairy-free or vegan?
With some substitutions, yes. Use dairy-free milk alternatives like coconut milk or almond milk, vegan sour cream, and plant-based cream cheese and whipping cream alternatives. Keep in mind that texture and flavor might vary slightly, but the spirit of the Coconut Cream Pie Cupcakes Recipe can still shine through.
How do I toast shredded coconut for the garnish?
Toast shredded coconut by spreading it evenly on a baking sheet and baking at 350°F for 5–7 minutes, stirring halfway through, until golden brown. Keep a close eye to prevent burning, and cool before sprinkling over the cupcakes.
Can I make the filling and frosting ahead of time?
You can absolutely prepare both the coconut filling and cream cheese frosting a day in advance. Store them covered in the refrigerator and whip the frosting again briefly before assembling for the best texture.
What’s the best way to pipe the frosting onto the cupcakes?
Use a piping bag fitted with a large star or round tip to get those pretty swirls or dollops on top. If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off works great too, letting you decorate with ease and precision.
Final Thoughts
This Coconut Cream Pie Cupcakes Recipe is pure joy in cupcake form—light, creamy, and bursting with coconut flavor at every turn. Whether you’re baking them for a family gathering or just treating yourself, these cupcakes are sure to bring smiles and a little tropical sunshine to your day. I can’t wait for you to try them and make this recipe a new favorite in your dessert rotation!
Print
Coconut Cream Pie Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Cream Pie Cupcakes are a delightful fusion of moist white cake infused with coconut, filled with a luscious coconut pudding mousse, and topped with fluffy cream cheese frosting. Perfectly garnished with shredded coconut, these cupcakes bring the classic coconut cream pie flavors into an easy-to-eat, shareable treat that’s sure to impress at any gathering.
Ingredients
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. Mix the coconut milk thoroughly to ensure even consistency. 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. Using a mixer on medium speed, beat the ingredients until they are well combined and smooth. Line a cupcake pan with liners and fill each liner about two-thirds full with the batter. Bake the cupcakes for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove them from the oven and allow them to cool completely.
- Make the Filling: In a mixing bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract until smooth. Place the mixture in the refrigerator to chill until set and firm. In another bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture to create a light and fluffy coconut mousse. Keep it refrigerated until you are ready to use it.
- Prepare the Frosting: Using a mixer, beat the cold cream cheese until it becomes 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 form, creating a smooth and fluffy cream cheese frosting.
- Assemble the Cupcakes: Carefully core out the center of each cooled cupcake to create a cavity for the filling. Spoon or pipe the coconut mousse into the hollowed-out center of each cupcake, then replace the removed tops to close the cupcakes. Using a piping bag, frost the top of each cupcake with the cream cheese frosting. Finally, garnish each cupcake with shredded coconut to add texture and enhance the coconut flavor.
Notes
- Ensure cupcakes are completely cool before coring and filling to prevent the filling from melting.
- You can toast the shredded coconut garnish lightly for a nuttier flavor and crunch.
- For a dairy-free option, substitute coconut cream for heavy cream and a dairy-free cream cheese alternative.
- The cupcakes can be stored covered in the refrigerator for 2-3 days.
- Using room temperature ingredients for the batter can improve texture and rise.
