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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 350°F (177°C) and thoroughly blend coconut milk to ensure smooth integration into the cupcake batter.
- 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.
- 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.
- Filling Creation: Whisk pudding mix, milk, and coconut extract until silky. Refrigerate to set the mixture, creating a smooth coconut filling.
- 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.
- Mousse Assembly: Gently fold whipped cream into set pudding, creating a light coconut mousse. Transfer to a Ziploc bag and refrigerate.
- 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.
- Cupcake Filling: Core the center of each cooled cupcake using a small knife. Pipe the prepared coconut mousse into the cavities.
- 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