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
Scale
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.
