Coconut Cream Pie Cupcakes are a simple but satisfying twist on the classic coconut cream pie. They take everything you love about the original creamy coconut filling, soft texture, and sweet whipped topping and package it into a light, handheld dessert that’s easy to serve and enjoy.
The cupcakes start with a moist coconut base, then get filled with a rich coconut custard and topped with freshly whipped cream and toasted coconut. They offer a great balance of flavor and texture: the fluffiness of cake, the creaminess of pie, and a bit of crunch from the topping.
Key Ingredients
Core Ingredients for Coconut Cream Pie Cupcakes
To create Coconut Cream Pie Cupcakes with that signature creamy, tropical depth, the right base ingredients are crucial. Let’s start with what you’ll need to make these cupcakes rich, moist, and flavorful:
- Sweetened shredded coconut: Adds chew and texture while amplifying coconut flavor.
- Coconut milk (full-fat): Delivers creamy body and moisture. Light versions lack the same richness.
- All-purpose flour: Provides structure without overpowering the delicate filling.
- Unsalted butter: Creamed with sugar to create a tender crumb.
- Granulated sugar: Sweetens the batter while helping it brown slightly.
- Eggs: Essential for binding and richness, and they support the custard base too.
- Vanilla extract: Balances the coconut flavor and enhances the overall depth.
These are the bones of a good coconut cupcake. They combine into a soft, fluffy crumb that pairs beautifully with a creamy filling.
Optional Additions for Extra Flavor
For those who want to add a bit of a twist or a punch of indulgence try the following optional add-ins:
- Coconut extract: A few drops take the coconut flavor to the next level.
- White chocolate chips: They melt slightly during baking and create pockets of sweet creaminess.
- Toasted coconut flakes: Sprinkle them on top for crunch and extra coconut aroma.
- Crushed graham crackers: Stir into batter or sprinkle over whipped cream for a subtle pie crust feel.
- Lime zest: Brightens the coconut flavor with citrusy contrast.
How to Make the Best Coconut Cream Pie Cupcakes
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. While that heats, gather all your ingredients and make sure they’re at room temperature especially the butter, eggs, and coconut milk. This ensures your batter blends smoothly.
Step 2: Make the Coconut Cupcake Base
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the coconut milk and vanilla extract. In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet mixture, then fold in the shredded coconut.
Step 3: Bake and Cool
Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack. They must be completely cool before filling.
Step 4: Make the Custard or Coconut Pudding
While the cupcakes cool, prepare a simple coconut pudding or homemade custard. Combine coconut milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until thickened. Chill it for at least 30 minutes.
Step 5: Assemble and Frost
Use a cupcake corer or a knife to remove the center of each cupcake. Fill the cavity with chilled custard or pudding. Pipe stabilized whipped cream on top and sprinkle with toasted coconut.
My Best Coconut Cream Pie Cupcakes Tips
Use Full-Fat Coconut Milk for Richness
Let’s start with what might be the most important tip always use full-fat coconut milk. Over the years, I’ve tested both light and full-fat versions, and the difference is clear. The richer fat content not only adds deeper flavor but also gives the cupcake batter extra moisture, which translates into a soft, tender crumb.
Don’t Skip Toasting the Coconut Garnish
While it’s tempting to sprinkle raw shredded coconut on top, toasting it brings out the oils and natural sugars that create a delicious nutty flavor. Just a few minutes in a dry skillet or oven can completely transform the topping, adding visual appeal and an irresistible crunch.
Chill the Custard Before Filling
I’ve learned this one the hard way. Filling the cupcakes with warm custard might seem faster, but it’ll soak into the cake and create a soggy center. By chilling the filling first, it firms up just enough to stay in place right where you want that luscious coconut flavor.
Whip Cream in a Cold Bowl
Your whipped cream topping will hold its shape longer and be easier to pipe if you start with a chilled bowl and beaters. This is especially helpful if you’re serving these cupcakes at room temperature or planning to refrigerate them ahead of time.
Variations of Coconut Cream Pie Cupcakes
Tropical Pineapple-Coconut Cupcakes
Looking to take things up a notch? Try folding in crushed pineapple for a tropical flair. It adds natural sweetness and juiciness that balances beautifully with the coconut base.
Chocolate Coconut Cream Pie Cupcakes
Use a chocolate cupcake base for a rich contrast. Chocolate and coconut lovers, don’t miss these Chocolate Chip Cupcakes for another decadent bake.
Mini Coconut Cream Tartlets
No cupcake tin? No problem. Use pre-made tart shells or phyllo cups to create bite-sized coconut cream pie tartlets. They’re perfect for parties and require zero fuss when it comes to cleanup.
Dairy-Free Coconut Cream Cupcakes
For a plant-based version, swap out dairy butter for vegan butter and use a coconut cream-based whipped topping. Just be sure your coconut milk and custard ingredients are also free of animal products.
FAQs
Is it possible to prepare Coconut Cream Pie Cupcakes in advance?
Yes, and it’s one of the best things about this recipe. You can bake the cupcakes and prepare the coconut custard up to two days ahead of time. Just be sure to store them separately. Keep the cupcakes in an airtight container at room temperature (if unfrosted), and refrigerate the custard until ready to use. When you’re ready to serve, fill and frost this keeps the texture fresh and prevents sogginess.
What’s the best way to store Coconut Cream Pie Cupcakes after baking?
Because these cupcakes are filled with custard and topped with whipped cream, they need to be refrigerated once assembled. Place them in a covered container and refrigerate for up to 3 days. To keep the whipped cream looking its best, try not to stack or crowd them. If you’re making them for an event, assemble them the day before for optimal freshness and appearance.
Are these Coconut Cream Pie Cupcakes suitable for freezing?
The cupcakes without filling or frosting freeze beautifully. Simply wrap each one tightly in plastic wrap and freeze for up to 2 months. When ready to use, thaw at room temperature and add the filling and topping fresh. However, it’s not recommended to freeze the custard or whipped cream topping, as their textures change after thawing.
Print
Coconut cream pie cupcakes
- Total Time: Approximately 1 hour (including chilling)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Deliciously tropical and effortless, these Coconut Cream Pie Cupcakes start with a doctored white cake mix, are filled with creamy coconut-infused vanilla pudding, and finished with rich cream cheese frosting and toasted coconut a handheld treat combining cake, cream, and crunch.
Ingredients
Cupcake Base
1 box (15 oz) white cake mix
1 cup (120 g) sweetened shredded coconut
3 large egg whites
¾ cup (177 ml) coconut milk (mixed before measuring)
½ cup (118 ml) vegetable oil
½ cup (96 g) light sour cream
1 tsp (5 ml) coconut extract
1 tsp (3.75 g) baking powder
Filling
1 package (3.4 oz) instant vanilla pudding
¾ cup (177 ml) milk (any kind)
1 tsp (5 ml) coconut extract
1 cup (236 ml) heavy whipping cream
¼ cup (32 g) powdered sugar
Frosting
8 oz (226 g) cream cheese, cold
1 ¾ cups (413 ml) heavy whipping cream
1 cup (130 g) powdered sugar
1 tsp (5 ml) pure vanilla extract
Shredded coconut, toasted, for garnish
Instructions
-
Preheat & Prep
Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners. -
Make Cupcake Batter
In a large bowl, whisk together cake mix, baking powder, coconut milk, oil, sour cream, coconut extract, and egg whites until smooth. Fold in shredded coconut. -
Bake & Cool
Fill liners ⅔ full. Bake 18–22 min or until a toothpick comes out clean. Cool in pan 5 min, then transfer to a wire rack to cool completely. -
Prepare Filling
In a bowl, whisk pudding mix, milk, and coconut extract until thick, about 2 min. In another bowl, whip cream and powdered sugar to stiff peaks. Fold whipped cream into pudding. Chill until ready to use. -
Fill Cupcakes
Core centers of cooled cupcakes. Spoon or pipe chilled filling into each cavity. -
Make & Pipe Frosting
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks. Gently fold whipped cream into cream cheese mixture. Pipe or spread on cupcakes and garnish with toasted coconut.
Notes
Instant pudding hack adds moisture and texture just use one 3.4 oz pack for ideal custard without excess liquid
Use chilled ingredients and bowls when whipping cream or frosting to achieve proper volume and stability .
Lightly toast shredded coconut in a dry skillet or oven to elevate flavor and add crunch.
Prep ahead: Bake cupcakes and prepare filling up to 2 days in advance. Store separately, then assemble just before serving for best texture
- Prep Time: 20 minutes (plus chilling time for filling)
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 490 kcal
- Sugar: 45 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: coconut cupcakes, cake mix hack, vanilla pudding filling, cream cheese frosting, coconut cream pie cupcakes
