Dreamy Coconut Cream Pie Cupcakes Recipe: Bite-sized Bliss

Decadent desserts often surprise us with unexpected twists, and these coconut cream pie cupcakes deliver pure magic on a plate.

Soft, pillowy cupcakes packed with rich coconut flavor promise an irresistible treat for any sweet lover.

Each delicate bite blends the classic comfort of cream pie with the playful charm of individual cupcakes.

Creamy coconut filling nestles inside tender cake, creating a dreamy texture that melts in your mouth.

The delicate topping of toasted coconut flakes adds a delightful crunch that elevates every single mouthful.

Luxurious and indulgent, these cupcakes turn an ordinary afternoon into a celebration of tropical delight.

Grab your mixing bowl and let’s whip up a batch of pure deliciousness that will have everyone asking for seconds.

Ingredient List for Coconut Cream Pie Cupcakes

• All-Purpose Flour: Provides structure and tender crumb for the perfect cupcake foundation.
• Cake Mix: Offers convenience and consistent texture with guaranteed soft results.
• Coconut Milk: Infuses rich tropical flavor and ensures moist, delectable cupcakes.
• Vegetable Oil: Creates tender, soft texture and helps distribute ingredients evenly.
• Eggs: Bind ingredients together and contribute to the cupcake's light, airy structure.
• Vanilla Extract: Enhances overall flavor complexity with warm, sweet undertones.

• Instant Pudding Mix: Quick-setting base that creates smooth, rich coconut filling.
• Milk: Provides liquid base and helps pudding mix achieve perfect consistency.
• Coconut Extract: Intensifies tropical coconut flavor throughout the filling.
• Heavy Cream: Adds luxurious richness and creates voluminous, airy texture.
• Powdered Sugar: Sweetens and stabilizes whipped cream for perfect piping.

• Cream Cheese: Creates tangy, smooth base with luxurious mouthfeel.
• Heavy Cream: Provides light, airy texture and helps blend ingredients seamlessly.
• Vanilla Extract: Adds depth and complexity to the frosting's flavor profile.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream frosting.
• Shredded Coconut: Decorative garnish that adds textural crunch and visual appeal.

Baking Tools for Cream Pie Cupcakes

• Large Mixing Bowl: Essential for combining cupcake ingredients and creating smooth batters.
• Electric Mixer: Perfect for beating batter, whipped cream, and frosting to smooth consistency.
• Cookie Scoop: Helps distribute cupcake batter evenly into liners.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Whisk: Needed for mixing pudding and creating smooth textures.
• Piping Bag or Ziploc Bag: Great for filling cupcakes and decorating with frosting.
• Cupcake Liners: Prevents sticking and makes baking easier.
• Cooling Rack: Allows cupcakes to cool evenly and quickly.
• Cupcake Corer or Knife: Used to create space for filling inside cupcakes.
• Spatula: Helps fold ingredients and scrape bowl sides.

Baking Instructions for Coconut Pie Cupcakes

• Cupcake Preparation

Warm up your oven and get ready for a delightful baking adventure. Grab your favorite mixing bowl and blend the cake mix with silky coconut milk and other tasty ingredients. Scoop the batter into cute cupcake liners, filling them about two-thirds full. Pop them in the oven and let the magic happen for around 15-18 minutes.

• Creamy Coconut Filling

Whip up a dreamy coconut mixture by combining pudding mix with milk and a touch of coconut extract. Let it chill and set in the refrigerator. Grab a cold mixing bowl and whisk some heavy cream into fluffy clouds, adding a sprinkle of powdered sugar for sweetness. Gently fold the whipped cream into the pudding to create a luscious filling.

• Fluffy Frosting Creation

Grab your cream cheese and beat it until smooth as silk. Splash in some heavy cream to create a liquid consistency. Gradually add more cream, whisking until soft peaks form. Dust in powdered sugar and a hint of vanilla, transforming the mixture into a cloud-like frosting.

• Cupcake Assembly

Time for the fun part! Carefully hollow out the center of each cooled cupcake. Fill the little cavities with your coconut mousse, creating a surprise center. Top each cupcake with the luxurious cream cheese frosting and sprinkle with delicate coconut flakes for a beautiful finish.

Flavor Tips for Coconut Cream Cupcakes

• Coconut Cream Pie Cupcakes
• Swap regular milk for full-fat coconut milk to intensify the tropical taste and add extra richness to the cupcake batter.
• Toast shredded coconut before sprinkling on top for a nutty crunch and deeper golden color that enhances the cupcake's visual appeal.
• Prepare the filling and frosting a day in advance to save time and allow flavors to meld together, ensuring a more developed taste profile.
• Experiment with garnishes like toasted coconut flakes, edible flowers, or drizzle melted white chocolate for an elegant and personalized finishing touch.
• Use a gluten-free cake mix and ensure all ingredients are certified gluten-free for those with dietary restrictions while maintaining the delicious coconut cream pie flavor.

How to Serve Coconut Cream Pie Cupcakes

• Tropical Party Platter: Arrange cupcakes on a large wooden board with fresh orchids and palm leaves for a stunning island-inspired presentation that screams summer celebration.
• Coconut Lover's Dream: Pair these cupcakes with a cold coconut cocktail or chilled coconut water to enhance the tropical flavor profile and create a complementary taste experience.
• Elegant Dessert Spread: Serve these cupcakes on delicate white porcelain plates with a light dusting of toasted coconut flakes and a small mint leaf for an upscale restaurant-style finish that elevates the visual appeal.
• Brunch Centerpiece: Display the cupcakes on a tiered dessert stand surrounded by fresh berries and edible flowers, making them a show-stopping addition to any weekend brunch gathering.

Storing Cupcakes to Keep Them Moist

• Fridge-Friendly Storage: Keep these delightful cupcakes in an airtight container inside the refrigerator for up to 3-4 days. The cool environment helps maintain their creamy texture and prevents the filling from spoiling quickly.
• Make-Ahead Magic: Prepare cupcake components separately up to 2 days before serving. Store cake bases, filling, and frosting in individual sealed containers to maintain maximum freshness and flavor quality.
• Freezer Friendly Option: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. These treats can be frozen for approximately 2-3 weeks. Thaw overnight in the refrigerator before adding final toppings and filling.
• Smart Transport Tricks: When traveling with these cupcakes, use a sturdy carrier with individual compartments. Keep them chilled using ice packs or a cooler to maintain their delicate cream cheese and coconut mousse structure during transportation.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Calories: 340 kcal

Servings: 22

Sweet Coconut Cream Pie Cupcakes

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• Total Time: 48 minutes
• Yield: 22 1x

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Description

Coconut cream pie cupcakes blend classic dessert nostalgia with modern bakery charm. Silky coconut pastry cream, fluffy whipped topping, and crisp graham cracker crumbs invite you to savor each heavenly bite.

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Ingredients

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• 1 box (15 oz/425 g) white cake mix
• 3 large egg whites
• 1 cup (120 g) shredded sweetened coconut
• ¾ cup (177 ml) coconut milk
• ½ cup (118 ml) vegetable oil
• ½ cup (96 g) light sour cream
• 1 package (3.4 oz/96 g) instant vanilla pudding
• 1 tsp (5 ml) coconut extract
• 1 tsp (3.75 g) baking powder
• ¾ cup (177 ml) milk
• 1 tsp (5 g) coconut extract
• 1 cup (236 ml) heavy whipping cream
• ¼ cup (32 g) powdered sugar
• 8 oz (226 g) cream cheese
• 1 ¾ cups (413 ml) heavy whipping cream
• 1 cup (130 g) powdered sugar
• 1 tsp (5 ml) pure vanilla extract
• Shredded coconut for garnish

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Instructions

1. Preparation: Preheat oven to 350°F (177°C) and thoroughly blend coconut milk to ensure smooth integration into the cupcake batter.
2. Mixing: Combine cake mix and cupcake ingredients using an electric mixer on medium speed. Create a uniform batter by scraping down bowl sides periodically, ensuring consistent texture.
3. Baking: Evenly distribute batter into cupcake liners, filling two-thirds full. Bake for 15-18 minutes until a toothpick inserted comes out clean. Cool completely at room temperature.
4. Filling Creation: Whisk pudding mix, milk, and coconut extract until silky. Refrigerate to set the mixture, creating a smooth coconut filling.
5. Whipped Cream Preparation: Chill mixing bowl and whisk attachment. Whip heavy cream until soft peaks form, then incorporate powdered sugar, beating until stiff peaks develop.
6. Mousse Assembly: Gently fold whipped cream into set pudding, creating a light coconut mousse. Transfer to a Ziploc bag and refrigerate.
7. Frosting Development: Beat cream cheese until smooth, gradually adding heavy cream to achieve a liquid consistency. Continue beating, incorporating powdered sugar and vanilla until stiff peaks form.
8. Cupcake Filling: Core the center of each cooled cupcake using a small knife. Pipe the prepared coconut mousse into the cavities.
9. Finishing Touch: Top each filled cupcake with cream cheese whipped frosting, creating elegant swirls. Generously sprinkle shredded coconut over the frosted cupcakes for a decorative and flavorful garnish.

Notes

• Milk Matters: Use room temperature ingredients to ensure smooth batter and consistent texture throughout the cupcakes.
• Mixing Mastery: Scrape down bowl sides while mixing to prevent dry ingredient clumps and achieve uniform batter consistency.
• Cooling Crucial: Allow cupcakes to cool completely before filling and frosting to prevent structural collapse and maintain frosting integrity.
• Coconut Coating: Toast shredded coconut beforehand for enhanced nutty flavor and added crunch when sprinkling on top of finished cupcakes.

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

Nutrition

• Serving Size: 22
• Calories: 340
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg