Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes: A Tropical Dessert Delight

If you’re a fan of coconut cream pie, get ready to fall in love with its cupcake counterpart! These Coconut Cream Pie Cupcakes merge the rich, tropical flavors of a classic pie with the charming and convenient form of a cupcake. Each bite is a perfect blend of fluffy cake, creamy filling, and lush frosting, topped with a sprinkle of toasted coconut for a delightful crunch.

Ingredients

For the Cupcake:

• 1 box (15 oz) white cake mix
• 1 cup (120g) shredded sweetened coconut
• 3 large egg whites
• ¾ cup (177ml) coconut milk, well mixed
• ½ cup (118ml) vegetable oil
• ½ cup (96g) light sour cream
• 1 teaspoon (5ml) coconut extract
• 1 teaspoon (3.75g) baking powder

For the Filling:

• 1 package (3.4 oz) instant vanilla pudding
• ¾ cup (177ml) milk, any type
• 1 teaspoon (5g) coconut extract
• 1 cup (236ml) heavy whipping cream
• ¼ cup (32g) powdered sugar

For the Frosting:

• 8 ounces (226g) cream cheese, cold
• 1 3/4 cups (413ml) heavy whipping cream
• 1 cup (130g) powdered sugar
• 1 teaspoon (5ml) pure vanilla extract
• Shredded coconut for garnish

Directions

For the Cupcake:

1. Preheat the oven to 350°F (177°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine the cake mix with shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until well mixed, scraping down the sides of the bowl as needed.
3. Using a large cookie scoop, divide the batter evenly among the liners, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

For the Filling:

4. In a bowl, whisk together the vanilla pudding mix, milk, and coconut extract until smooth. Refrigerate until set.
5. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form.
6. Gently fold the whipped cream into the set pudding to create a light mousse. Keep chilled until ready to use.

For the Frosting:

7. In another chilled bowl, beat the cream cheese until smooth. Gradually mix in a few tablespoons of heavy cream until the mixture is liquid.
8. Continue adding the remaining heavy cream, beating until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.

To Assemble:

9. Core the center of each cooled cupcake and fill with the coconut mousse. Generously top each with the cream cheese frosting and sprinkle with shredded coconut.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 18 minutes
• Total Time: 48 minutes
• Calories: 320 kcal per serving
• Servings: 12 cupcakes

Conclusion

These Coconut Cream Pie Cupcakes are more than just a delightful treat; they are a visually appealing addition to any dessert spread. Ideal for gatherings, these cupcakes are sure to impress with their exquisite look and exceptional taste. The combination of light coconut-infused cake, rich vanilla-coconut mousse, and creamy frosting makes them a must-try for any dessert lover or coconut aficionado.

Celebrate your next special occasion or satisfy your sweet tooth with a batch of these tropical-inspired cupcakes—they promise a taste of paradise in every bite!

Coconut Cream Pie Cupcakes

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• Author: Dulcia
• Total Time: 48 minutes
• Yield: 12 1x

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Description

Coconut Cream Pie Cupcakes offer a delightful twist on the classic dessert, combining the beloved flavor of coconut cream pie with the portable convenience of cupcakes. These treats feature a light, fluffy base infused with coconut milk and topped with a rich vanilla-coconut mousse, all crowned with a silky cream cheese frosting and a sprinkle of toasted coconut flakes for added texture and flavor.

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Ingredients

Scale 1x2x3x

For the Cupcake:
1 box (15 oz) white cake mix
1 cup (120g) shredded sweetened coconut
3 large egg whites
¾ cup (177ml) coconut milk, well mixed
½ cup (118ml) vegetable oil
½ cup (96g) light sour cream
1 teaspoon (5ml) coconut extract
1 teaspoon (3.75g) baking powder
For the Filling:
1 package (3.4 oz) instant vanilla pudding
¾ cup (177ml) milk, any type
1 teaspoon (5g) coconut extract
1 cup (236ml) heavy whipping cream
¼ cup (32g) powdered sugar
For the Frosting:
8 ounces (226g) cream cheese, cold
1 3/4 cups (413ml) heavy whipping cream
1 cup (130g) powdered sugar
1 teaspoon (5ml) pure vanilla extract
Shredded coconut for garnish

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Instructions

For the Cupcake:
Preheat the oven to 350°F (177°C). Mix coconut milk well before adding to the batter.
In a large mixing bowl, combine cake mix and all remaining cupcake ingredients. Beat on medium speed until well mixed, scraping the sides of the bowl as needed.
Using a large cookie scoop, divide the batter evenly into liners, filling each 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the Filling:
4. Whisk together pudding mix, milk, and coconut extract until smooth. Refrigerate until set.
5. Chill a mixing bowl and whisk attachment for 5-10 minutes. Beat heavy cream until soft peaks form, then add powdered sugar and continue to beat until stiff peaks form.
6. Fold whipped cream into the set pudding gently. Transfer to a Ziploc bag and refrigerate until ready to use.
For the Frosting:
7. In a chilled bowl, beat cream cheese until smooth. Mix in a few tablespoons of heavy cream until the mixture is liquid.
8. Gradually add the remaining heavy cream, beating until soft peaks form. Add powdered sugar and vanilla, beating until stiff peaks form.
To Assemble:
9. Core the center of each cupcake and fill with the coconut mousse filling. Top with cream cheese whipped cream and sprinkle with shredded coconut.

• Prep Time: 30 minutes
• Cook Time: 18 minutes

Nutrition

• Calories: 320