Description
Delight in these luscious Coconut Cream Pie Cupcakes, featuring a moist coconut-infused cake base, creamy coconut pudding filling, and a smooth cream cheese frosting topped with shredded coconut for the perfect tropical treat. Ideal for gatherings or anytime you crave a tropical dessert with a homemade touch.
Ingredients
Scale
Cupcake Batter
- 1 box (15 oz) white cake mix
- 1 cup sweetened shredded coconut
- 3 large egg whites
- ¾ cup coconut milk
- ½ cup vegetable oil
- ½ cup light sour cream
- 1 tsp coconut extract
- 1 tsp baking powder
Filling
- 1 package (3.4 oz) instant vanilla pudding mix
- ¾ cup milk
- 1 tsp coconut extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Frosting
- 8 oz cream cheese, cold
- 1 ¾ cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Shredded coconut (for garnish)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Mix the coconut milk well before use. In a large bowl, combine the white cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, light sour cream, coconut extract, and baking powder. Beat on medium speed until the batter is well combined and smooth.
- Bake the Cupcakes: Line cupcake tins with liners and fill each about two-thirds full with the batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let them cool completely on a wire rack.
- Make the Filling: In a medium bowl, whisk together the instant vanilla pudding mix, milk, and coconut extract until smooth. Chill the mixture until set, about 5 minutes. Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture to create a light, fluffy coconut mousse. Refrigerate until ready to use.
- Prepare the Frosting: Beat the cream cheese in a bowl until smooth and creamy. Gradually add the heavy whipping cream, beating until soft peaks form. Add the powdered sugar and vanilla extract, then whip until stiff peaks form, creating a smooth, fluffy cream cheese frosting.
- Assemble the Cupcakes: Using a cupcake corer or a small knife, carefully remove the center of each cooled cupcake. Fill each hollow with the chilled coconut mousse. Replace the removed cupcake tops.
- Frost and Garnish: Pipe or spread the cream cheese frosting over the filled cupcakes. Finally, sprinkle shredded coconut over the top for a decorative and flavorful finish. Serve chilled or at room temperature for best taste.
Notes
- Ensure cupcakes are completely cool before coring and filling to prevent filling from melting.
- Use cold cream cheese and heavy cream for best frosting consistency.
- Shredded coconut garnish can be toasted lightly for extra flavor and texture if desired.
- Store cupcakes in the refrigerator and consume within 3 days for optimal freshness.
- To speed up chilling time of the pudding filling, you can briefly place it in the freezer, but watch carefully to avoid freezing.
