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